This post has a dual purpose. And, surprisingly, neither of them have anything to do with sausage.

It has recently come to my attention that I have never posted a mushrooms in garlic recipe and that is quite shocking for two reasons. First of all, it is dead simple and it would be a pity for all the newbies to miss out on giving it a try. Secondly, it’s a dish that I cook very often. I recently saw it served with a huge chunk of buttered¬†Maltese bread. It smelled divine and made me want to look up my own recipe again. That is when shock set it. You’ve probably seen these mushrooms sneak into some of my photos and yet I never told you how to make them! I don’t always use the same method, but roughly this is how it goes:

You will need:

mushrooms – I usually use white, button mushrooms (Agaricus) or brown Italian mushrooms (Crimini) that have been wiped clean with a damp kitchen towel. Do not soak mushrooms in water as they tend to absorb it; they are like sponges that way. If need be, cut off any bruised or damaged parts or the ends of the stems. You may then proceed to use them whole or chopped in quarters¬†as desired. Don’t forget that mushrooms tend to shrink drastically once cooked so you may want to account for that.

garlic – preferably diced or chopped finely. One clove for each handful of mushrooms.

chopped parsley – one tablespoon for each handful of mushrooms

wine (optional) – around one third of a glass, or 2 ‘glugs’ ūüôā


Heat up a pan and melt the butter. Add the garlic and swirl around being careful not to burn it.¬†If you think it might start to burn, add a dash of water.¬†Add the wine and let these simmer for a few minutes. Finally add the mushrooms and parsley. Remember that (especially if you’re using fresh ones) the mushrooms do not need to cook for very long. It’s that easy and quick, I promise.

My second point is: Fennel. You’ll see this in the top right corner of the photo. I first had this raw and used as a palate¬†cleanser in Italy following a rather rich fishy meal. Not only does it taste pleasantly fragrant – similar to anise –¬†and interesting (you don’t expect that taste from the looks of it) but it seriously does the job. It helps with digestion and that ‘heavy’ feeling we sometimes get after meals. This is because it has carminative¬†effects; to be crude it prevents formation of gas in the gastrointestinal tract or facilitates the expulsion of said gas. Also, it makes for an interesting addition to your salad.

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