Creamy Harissa Mushrooms with a side of sugar snaps
This recipe, which couldn't be easier, came in an e-mail from the Zwïta peeps, makers of harissa.
Cook the mushrooms, add harissa to the pan, stir about, add the cream, simmer a bit and spoon over toast.
They recommend drizzling some balsamic glaze over the top. I tried a little balsamic vinegar and the acid is welcome but I don't think I'd care for the sweetness of a glaze. Maybe a pickly garnish of some sort?
Edited to add that I will put my little brain to work on that because the stuff is really good. You could spoon it into a baked potato, on polenta, over chicken, as a pasta sauce, etc. for a quick meal.
