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Article: THAI MUSHROOM OMELETTE Preparation: 15 minutes. Cooking: 15 minutes. Serves 2.(Column)
- Article from:
- The Evening Standard (London, England)
- Article date:
- March 18, 2003
- Author:
CopyrightCOPYRIGHT 2003 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: LINDSEY BAREHAM
STRAW mushrooms look like little brown torpedoes and you've probably eaten them in Thai green chicken curry.
They are sold by Chinese and Thai food shops in cans, and I'd recommend you put a couple in your shopping basket next time you see them because their smooth, juicy texture and mild mushroom flavour are delicious in all sorts of Thai-style dishes, impromptu chunky oriental soups and stir-fries.
This omelette has a mild chilli punch and the unexpected crunch of lightly cooked cucumber. For a light, quick supper, serve it with a simple, undressed salad made with crisp lettuce hearts and sprigs of coriander. If you're ...