Binnur's Turkish Cookbook

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Wednesday, December 05, 2007

Asparagus with Mushrooms in Olive Oil

(Zeytinyagli Mantarli Kuskonmaz)

Asparagus with Mushrooms in Olive Oil
1 bunch of asparagus, break off the hard ends and discard, cut in 2 cm long chunks
1 cup mushrooms, brushed, cut in 4s
50 ml extra virgin olive oil (half for cooking, half for after cooking)
1-2 garlic cloves, chopped
3-4 tbsp water
1/2 lemon zest
Salt
Pepper

Saute the mushroom with salt, pepper and olive oil for about 2-3 minutes on a little bit over medium heat in a medium size pot. Add in the garlic and saute until the smell of garlic comes out. Then add the asparagus and water. Cover and cook for 15 minutes over a little bit under medium heat. Turn the heat off.

Drizzle the rest of the olive oil. Garnish with lemon zest. Let it cool down and place on a serving platter. Serve at room temperature or chilled.

3-4 servings.

Zeytinyagli Mantarli Kuskonmaz

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8 Comments:

At 4:05 PM, Anonymous Anonymous said...

Hi Binnur
Just thanking you for your site which I found yesterday The recipes you give are so easy to follow Ilove our Turkish cooking but on you site you have given us many many more recipes to try out from all regions of Turkey thank you so much please can you give me a list of Turkish spices/ herbs to buy which I don't know of sumac ect and do you have recipe for ekmek kadeyif from Cyprus
With Kind Regards
Filiz from London

 
At 8:45 PM, Blogger Binnur said...

Hi Filiz,
Thank you:)
As you know Ekmek Kadayif is a Turkish Dessert which was made in Diyarbakir region first time around 18. century. I may post in the future. But I don't know how to make Ekmek Kadayif in Cyprus.
On the site, below the google ads on the right, there's a search box.
So you can search on my site if "TC" is selected, it will help you to
find any recipe, or some information about the spices/herbs that I have posted:)
Take care,

 
At 7:56 PM, Anonymous Anonymous said...

Hi Binnur,

What is the cooking time for the recipe if I use a can of precooked asparagus?

Cheers

 
At 8:32 PM, Blogger Binnur said...

Hi,
The asparagus should be fresh or frozen in this recipe:) Pre-cooked asparagus shouldn't be cooked since it gets mushy. If you have one at home; open it, drain, place on a service plate. Season with olive oil, lemon juice, salt and pepper:)

 
At 3:48 AM, Anonymous Anonymous said...

This week I bought asparagus for the first time.(the white strain) and I didnt like...! it it was so stringy, maybe I would like green asparagus and try your recipe. Or maybe you have a recipe for white kuskonmaz. Greetings!

 
At 1:53 PM, Blogger Binnur said...

Hi,
The green asparagus is my favorite and I don't think I'll cook the white ones;P
Take care!

 
At 12:10 PM, Anonymous Anonymous said...

Hello Binnur,

Can I use lemon juice instead of lemon zest for this recipe?

 
At 2:41 PM, Blogger Binnur said...

Hi, you cannot use lemon juice, just omit the lemon zest:)

 

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