Eat it with Rice and make it a meal, or just enjoy it like Chef Chaza and plate it with toasted Pita Bread. Futtr bi Zeit (Olive Oil Mushrooms, or Arabic Mushrooms) compliments many occasions, from a snack to buffet to entre, it’s a hardy dish that prepares quickly and easily!
Time to Prepare: 15 Minutes
Click HERE to view Chef Chaza Smith preparing Olive Oil Mushrooms on YouTube
Ingredients for Mushrooms in Olive Oil:
2 lbs x Mushrooms (any kind, Chef prefers White or Portobello when available)
1 x Lemon
3 Cloves x Garlic
1 Head/Bunch x Cilantro
1 Cup x Olive Oil
Salt & Pepper
Preheat Oil in a pot to Medium-High. Wash and clean the Mushrooms, then remove the stems and slice Mushrooms (Chef saves the stems in her freezer to later use for future Mushroom stocks). Pour Mushrooms into the heated Oil. Don’t Salt (yet)!
While Mushrooms are cooking (and shrinking) in the Oil, de-stem and chop the washed Cilantro (Chef saves those stems to later use for future Veggie broths). Peel the Garlic and put Garlic into a Mortar, to Mortal and Pestle. Add Salt, and smash the Garlic into a smooth paste in the Mortar using the Pestle. Add a large pinch on Salt (to taste) and the juice of the whole Lemon to the Garlic mash. Add two tablespoons of Olive Oil too. It should smell delicious!
Add Pepper to the Mushrooms cooking in Oil (do not Salt yet!). After about 7 to 10 minutes, Mushrooms should be sufficiently cooked (don’t worry, it’s very difficult to over-cook Mushrooms!), removed the Mushroom-cooking pot from the heat, and add the Mortared-and-Pestled Garlic mash, and the chopped Cilantro to the hot Mushrooms.
It’s ready to serve, enjoy!
