• July 21, 2010
• by Sarah
• 1 Comment

Skylark Mushroom

This recipe shows how much you can do with so little if  you love cooking. The idea for this creation came one day when I was looking inside an almost empty fridge and wondering what to cook for a friend who had decided to pay me a surprise visit – with another friend in tow, of course (Africans will do that to you. Never mind that you did not request their presence, nor indicate a need for your quiet peaceful afternoon to be disrupted, not only will they drop in on you, they will expect to be wined, dined and entertained). But you know what, I kind of like that,  real friends should never have to be given an invitation before showing up on one’s doorstep:-).

Skylark Mushroom

Quarter a kilo of button, or yellow mushroom

2 bulbs of garlic (minced)

1 medium onion (chopped)

Four firm fresh tomatoes (cut into big chunks)

A handful of dry shrimps

2 sliver of butter

A can of coconut cream

Coriander leaves, or Ntong – Scent leaves – the Igbos of Nigeria call it Nchiaun (chopped)

Salt and black pepper to taste (add a little chili if you so wish)

Wash and slice up the mushroom.   Melt the butter in a pan; fry the garlic, onions, and tomatoes gently for about three minutes. Pour in the coconut cream, mushroom (throw in a few dry shrimps if you have any), pepper and salt,  let it cook – stirring gently every now and then.  When the mushroom is cooked – should take about five minutes – add the coriander or Ntong and cook for a further 45 seconds.  Dish onto a serving plate and served with steamed rice, or yam.  You can top the mushroom with a pan-fried salmon fish, if you have any, then sprinkle  a few rucola leaves  (rocket salad leaves) and….la voila!