Mushrooms with Peppercorns and Basil
On Saturday I was faced with one of those evenings where I have to work out what to do with the random things left from a previous meal. In this case, the previous meal had been Italian, so I had basil, one tomato and a few mushrooms.
Actually, that’s not true, it wasn’t quite a whole tomato. The hamster had had a small piece for dinner the night before.
Now, we all know that mushrooms go well with garlic. However, to me, black pepper is to mushrooms as fish are to the sea. So, on this occasion, I put some white rice on to boil. Then I chopped the mushrooms and tomato, and crushed about half a tablespoonful of black peppercorns thoroughly with the back of a spoon.
Next, I heated some olive oil in a frying pan and added the mushrooms, stirring them until they started to look cooked on all sides. Then I added the peppercorns and tomato and tossed in a generous handful of torn basil leaves. I added a little splash of milk too – just enough to cover the bottom of the pan.
When the skin was starting to peel off the tomatoes and the basil was wilting, I crumbled in two slices of Wensleydale cheese and stirred until melted.
The result was a beautiful flavour fireworks- give it a go and let me know what you think! You might want to reduce the peppercorns a little if you’re not a pepper fiend like me though.