Guest Blogger: ChefBliss.com
We love sauteed mushrooms. We've been eating these a lot lately so I though I would do a quick post on them. This is last nights dinner accompaniment. While there are many variations, I tend to do things a little differently every time I make them. For this batch I sliced about 10 fairly decent size crimini mushrooms, and put them in a small saute pan with a generous tablespoon of coconut oil and a good drizzle of olive oil. (I usually start by melting the coconut oil in the pan and then add a modest amount of olive oil, 2 or 3 twirls around the pan. That way I can add more if I need it.) A good helping of fresh ground salt, pepper and garlic and off we go.
I use pepper and salt grinders in our kitchen and on our table. I also use a garlic grinder. I bought a great grinder at Ikea. I like this one because it's easy to grip, easy to fill and very easy to clean. I buy dried garlic in the bulk foods section at the grocery store and voila, ground garlic in every meal. All the time. I have also found that using ground and freshly chopped together in things like lentils adds to the flavor as well.
Back to the mushrooms, saute for five to ten minutes or so, stirring occasionally. For these, once they were well sauteed (I like them well done but not mushy), I added about half a cup of beef broth to deglaze the pan. Let that cook down for a few minutes and you are ready to eat! We had these with steak and polenta. Quite delicious. Enjoy!
We love sauteed mushrooms. We've been eating these a lot lately so I though I would do a quick post on them. This is last nights dinner accompaniment. While there are many variations, I tend to do things a little differently every time I make them. For this batch I sliced about 10 fairly decent size crimini mushrooms, and put them in a small saute pan with a generous tablespoon of coconut oil and a good drizzle of olive oil. (I usually start by melting the coconut oil in the pan and then add a modest amount of olive oil, 2 or 3 twirls around the pan. That way I can add more if I need it.) A good helping of fresh ground salt, pepper and garlic and off we go.
I use pepper and salt grinders in our kitchen and on our table. I also use a garlic grinder. I bought a great grinder at Ikea. I like this one because it's easy to grip, easy to fill and very easy to clean. I buy dried garlic in the bulk foods section at the grocery store and voila, ground garlic in every meal. All the time. I have also found that using ground and freshly chopped together in things like lentils adds to the flavor as well.
Back to the mushrooms, saute for five to ten minutes or so, stirring occasionally. For these, once they were well sauteed (I like them well done but not mushy), I added about half a cup of beef broth to deglaze the pan. Let that cook down for a few minutes and you are ready to eat! We had these with steak and polenta. Quite delicious. Enjoy!
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3 comments:
Mushrooms are so versatile with other foods ...but they also stand up on their own as you just proved here...excellent..dear Foodbuzz associate :)
We love mushrooms, these look yummy. Of all the veggies I thought I would find in Mexico I really was shocked by the variety & amount of "Hongos" I can locate here.
Ricardo, thanks for stopping by. Always good to see my FoodBuzz friends here!
Dee, thanks for the nice comment. My favorite things about living in another country (which I have been fortunate enough to do twice) is mixing American and native/traditional ingredients and recipes. Thanks for sharing!!
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