CLICK HERE FOR BLOGGER TEMPLATES AND MYSPACE LAYOUTS »

Friday, December 11, 2009

I like their little red hats

I did an experiment with the mushrooms the other day. I love when experiments aren't shameful failures that you either can't even serve or that get left in the fridge for a few days until they look gross enough to feed to the chickens (strawberry cream pie). I took my cremini mushrooms and tossed them with some olive oil and salt and pepper. Then I thought how boring that was going to be. Then I put in some thyme and oregano. Still boring. So I added some minced garlic and turmeric and curry powder and paprika and a little cayenne pepper. Then I thought, why not? So I splooshed some cream in there as well.

Here's what they look like before they're cooked:

Here's after:

Here's what they look like on top of spinach with a poached egg that turned out SO RAD:

Way good. I had to put them in a container and stick them in the fridge because they breached my portion control defenses. Superman and Pinga picked out the mushrooms and left the rest. Looking at that last picture, I don't deserve my children's trust, do I?

The radicchio that I was so looking forward to, however, was a crashing, fiery ball of yuck. I oversalted it to a degree heretofore unseen by humankind. I could taste the good intent far, far beneath the briny crust, but I think I would have needed hypertension medication if I had consumed it.

So I'll just give you my best stabbing guess at the mushroom recipe. Amounts are very approximate. I don't measure! Just put in what you think is fair.

Roasted Mushrooms
Serves 4 stingily
1 large package of fresh mushrooms of your choice (about a pound? two pounds? I don't know--it's the big package of mushrooms in the produce section at Costco)
2 T olive oil
coarse salt and pepper to taste
1/2 t oregano
1/2 t thyme
1 clove garlic, minced
1/4 t turmeric
1/4 t curry powder
1/4 t paprika
small pinch cayenne pepper
splash of cream--somewhere between 2 T and 1/4 C

Drizzle the olive oil over the mushrooms, toss with the rest of the ingredients, roast at 425* for fifteen minutes, stir, then roast for another ten minutes. Or so. Serve alone or with a spinach salad topped with a poached egg.

0 comments: