Magical Mystery Mushroom Tour

I don’t know if there is any point in mentioning this. I’m sure someone out there, a hater so to speak, will roll their eyes. I know this, because I can be a hater myself. Roll away hater, because I invoke thee honey badger and I don’t care.

How I feel about haters hating.

I love mushrooms guys. I love food. I have so much love for all kinds of food. Mushrooms, jalapeños, prosciutto, goat cheese, gouda, pepperjack, cheese in general, arugula, salami, ham, eggs, chorizo, sausage, garlic, onions, scallions, and much, much more.

I dated a guy who hated mushrooms and when I told him how much I loved them, he said shrooms are only good for tripping.

My response was, “Imagine how much better your trip would be if you actually liked them!”

He didn’t get it, I should have known then it wouldn’t have lasted.

That being said, my next recipe is Pan-Fried Porcini Mushrooms aka Funghi Porcini allo Spiedo o in Padella from The Italian Mama’s Kitchen.

It’s another simple recipe and I can attest that my half Italian mother sautés mushrooms in a similar way. Not that there’s a whole lot to it. Most people sauté mushrooms with oil and garlic. It’s the same with Italians, we just also throw in some parsley. Maybe I’m making myself look like a dumb dumb and everyone does that. All I can say is that I grew up learning a lot about Italian spices, so make fun of me all you want. Only if that’s your true desire though. The key words are true desire, be clear on your manifestations of hate.

The only thing I have to add before we go down our cooking trip, however, is that I was unable to find porcini mushrooms so I substituted with Portobello. Portobello and shiitake mushrooms are my favorite shrooms by the way.

So, what you’ll need are, 4 tablespoons of olive oil, a small handful of Italian parsley, salt, 1 finely chopped medium garlic clove, pepper, and 2 fresh medium-sized porcini mushrooms. If you use Portobello, you might have to double the ingredients. Use your common sense to determine, of course.

The first step is to whisk, in a bowl, 2 tablespoons of oil, the parsley, salt, garlic, and pepper. I recommend using a wide shallow bowl because you will be soaking the mushrooms in this mix.

Once that’s done, remove the stems from your mushrooms and spread your oil mixture on them. The cookbook also mentions that you can reserve the stalks for sauce if you desire.

After that, you are ready to cook your mushrooms in a pan. To do so, place the remaining two tablespoons of oil in your pan, as well as the oil mixture, and sauté under medium heat for about two minutes.

When all is said and done, you will have a delicious side dish of mushrooms that is juicy and flavorful. I recommend pairing it with steak. My mother used to sauté mushrooms whenever my father would grill steaks for the family. It was always my favorite way to eat a steak.

I was unable to do that when I made this, though, and ended up making chicken instead. It was still good, but steak and mushrooms is my first choice.

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Don’t trip or do, but here’s the shrooms

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I know it looks like slices of egg chunk, but that is chicken.

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