As promised, here's one of many recipes from my dad's best friend Chris Zach. Before we get into it, I want to give you a little background, to this great cook.
He was born in born in Vienna, Austria in 1946. Apprenticed at the Spanish riding school age 15. Came to the United States, my dad thinks in 1966, where he served in US Army and went on two tours in Vietnam. He trained horses until 1975. Then went to school received a bachelors in International Finance. From there he worked for Bank of America for around 10 years. Then landed a job as bank president for a small bank in Sacramento. While working there, he received his doctorate in finance. He passed away July 4, 1998 age 52. Though he left us too early, he knew how to live life to the fullest. He enjoyed the little things in life, like cooking for his friends and family. Here's a quick recipe of his for you to try.
A quick side note, he wrote recipes assuming you know how to cook, so I'm following suit.
- 1lb mushrooms
- 5tbl evoo
- 2 cloves garlic
- 1 handful curly parsley
- 4tbl bread crumbs
- Salt and Pepper to taste
Rinse, scrub, and slice mushrooms. Drizzle 1 tablespoon of evoo and toss to mix evenly. Chop garlic and parsley.
Add the rest of the evoo to the frying pan and add mushrooms when the oil is warm, not hot.
Cook Gently for 4 minutes. Add garlic, parsley, salt and pepper, and gook gently for 5 minutes.
Add breadcrumbs to soak up juices. Turn up heat for a moment - DONE!
Serve with toothpicks as an appetizer, or top your favorite steak or even pasta! This versitle dish can be by itself or a flavorfull compliment to your favorite entree.