In Season: Mushroom bonanza

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 milk.

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 for seasoning
✔ 2 Tbsp. balsamic vinegar
✔ 1⁄2 tsp. silan (date honey)
✔ Sea 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 mushrooms, sliced
✔ 1 small red pepper, cubed
✔ 1 small onion, chopped
✔ 1 clove garlic, minced
✔ 4 eggs
✔ 8 Tbsp. olive oil
✔ 2 Tbsp. parsley, chopped
✔ 1⁄4 cup white wine

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 mushrooms.

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 cubes
✔ 1 onion, chopped
✔ 2 cloves garlic, sliced
✔ 2 baskets champignon mushrooms, sliced
✔ 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 golden.

Remove from the pot. In the same oil. Sauté the vegetables; begin with the onion, then add the garlic, carrot, celery and mushrooms.

When the vegetables are sautéed, add 2 cups of water and the coconut milk.

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.

Serve with rice.

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Recipes and photos courtesy of the Olive Leaf restaurant, Tel Aviv Sheraton, 115 Hayarkon Street, Tel Aviv, (03) 521-9300.

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