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Fusilli, mushroom (cremini), garlic

So, in my quest to find cheap and nutritious food, I did some research and created a new dish today. It consists of Fusilli durum wheat pasta, brown italian mushroom aka. cremini/champignon (or in Norwegian, sjampinjong) and garlic.

Now, from what I've gathered on the net, corn products contain a lot of protein, but not a lot of the amino acid Lysein. And there's a lot of Lysein in said mushroom.

I'd say that garlic is becoming a staple food in my kitchen, as it it spicy and strong raw or sweeter but still tasty when cooked. I can add it to just about any dish and it works.

So, what I do is peel the garlic, divide it up in reasonably sized pieces for faster cooking and fry that and the mushroom first, in olive oil. Now when I say fry, I mean having it on an electrical stove on a 2 of 6 setting until the garlic is easily dividable and soft.

I think food is better if you spend some more time on it, and using a relatively low heat setting and starting the cooking an hour or two before eating is a good thing.

So, after the garlic and mushrooms have been fried, I pour them over into a bowl, and then boil the Fusilli until its done. Then I pour the vegetables back into the pot, let it heat a bit and pour it back into the bowl.

So, half a garlic, about 100 grams of mushroom and 120 grams of Fusilli makes this dish, and I think it tastes nice.



[Permalink] [By morphex] [Food (Atom feed)] [08 Aug 14:59 Europe/Oslo]