I make this simple (but time consuming) dish for Passover every year. It’s not a Passover dish persay but it’s become a tradition, one my regular guests ask for. I start the mushrooms the day before since I'm cooking many things for around 20 people, but you can do it all in one day. And yes you can make less. —cyndin
black olives (pitted kalamata without much brine)
sherry or white wine
chopped fresh sage (2 small bunches)
In This Recipe
Wash the mushrooms then slice. You don’t want to cut corners and chop them in a food processor. Add to a pot with enough olive oil to coat and keep them from sticking. Add more oil as needed. The dish takes a fair amount.
When the mushrooms have started to become glossy and lose that raw look (5-10 minutes or so), add some salt (go easy!). This will draw out the water. White mushrooms (and cheap brown) will bring out a lot of water (try to avoid them).
Now comes the tedious part. Keep the mushrooms at medium heat (simmer but don’t boil) and stir often. Don’t cook for longer at lower heat; you will lose a ton of flavor. It will take a couple of hours to get the water off.
At this point, you are probably tired, so turn off the heat, cover, and leave until the next day. They’ll be fine.
With the pan hot, add the sherry or wine (sherry has a nicer flavor). Stir and let that burn off.
Drain the olives and pour one pint at a time on to a cutting board. Rough chop the olives (each one should be cut into at least 3 pieces–much easier with a large chef’s knife) and add them to the pot. Then cut and add the sage leaves.
Cook on low heat until everything is warm and the flavors meld. Adjust for salt. You can turn off the heat at any point and let the pot sit there. Just before serving, reheat.
This dish keeps well in the fridge and can be reheated several times.