(photo credit:Aran Chen)
The Olive Leaf gourmet kosher restaurant in the Tel Aviv Sheraton Hotel is
offering a special mushroom menu until June 17, together with the champignon farm
at Zarit in the Galilee.
Among the specials are roasted king mushrooms,
shakshuka with peppers, mushroom burgers and veal curry in coconut
Chef Charlie Fadida has adapted a few of his regular favorite
recipes and replaced other ingredients with the different kinds of mushrooms,
which are now available in most markets in Israel.ROASTED KING MUSHROOMS
✔ 4 king mushrooms, halved
✔ 4 Tbsp. olive oil for roasting
✔ 4 Tbsp. olive oil
✔ 2 Tbsp. balsamic vinegar
✔ 1⁄2 tsp. silan (date honey)
salt and freshly ground black pepper, to taste
Brush the mushrooms with olive
oil and season with salt and pepper. bake in a preheated oven at 250º for 8
minutes or until mushrooms turn golden.
Meanwhile, mix oil, balsamic
vinegar, silan, salt and pepper.
Drizzle the dressing over hot the
mushrooms and serve.CHAMPIGNON SHAKSHUKA
✔ 2 baskets champignon
✔ 1 small red pepper, cubed
✔ 1 small onion, chopped
✔ 1 clove
✔ 4 eggs
✔ 8 Tbsp. olive oil
✔ 2 Tbsp. parsley, chopped
✔ 1⁄4 cup
Fry onion in the olive oil until transparent. Add garlic and continue
cooking for 40 seconds. Add pepper, cook for 2 minutes and add the
Cook until mushrooms turn golden. Pour wine and cook until it
is reduced by half. Season with a little salt and pepper.
Lower heat and
carefully break 4 eggs into the skillet.
Sprinkle a little coarse salt
over the eggs, cover and cook for 3 minutes.VEAL CURRY WITH CHAMPIGNON
AND COCONUT MILK
✔ 1 tin coconut milk
✔ 800 gr. veal shoulder, cut into small
✔ 1 onion, chopped
✔ 2 cloves garlic, sliced
✔ 2 baskets champignon
✔ 1 small carrot, peeled and cubed
✔ 1 head of celery root,
peeled and cubed
✔ 8 Tbsp. canola oil
✔ Salt and pepper
✔ 1 tsp. curry powder
Heat a heavy-bottomed pot and add oil. When oil is hot, add veal and fry until
Remove from the pot. In the same oil. Sauté the vegetables; begin
with the onion, then add the garlic, carrot, celery and mushrooms.
the vegetables are sautéed, add 2 cups of water and the coconut
Heat and add the meat. Season the stew with a little salt and
pepper and the curry powder. Cook the stew for about 1 hour over medium heat or
until meat is tender.
Taste and adjust the seasoning.
■Recipes and photos courtesy of the Olive Leaf restaurant, Tel Aviv
Sheraton, 115 Hayarkon Street, Tel Aviv, (03) 521-9300.
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