We Cooked The Mushrooms Here…

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Mushrooms…

So, we are mushroom people here.  I admit, I like to collect certain type of mushroomy kitschy bits here and there, but overall, we are a mushroom eating family.

My daughter LOVES to eat mushrooms.  This post is for her.

We had a container of mushrooms, not quite baby, but small portobellos, in the refrigerator.  I had gotten them for a reason, for some particular meal I was to prepare…and then…well…chronic illness…sometimes I achieve my plans; other times…I totally forget about them.

These mushrooms languished in the fridge for a bit (a couple of weeks).  My daughter spotted them and brought them to my attention.  I checked them out…and they needed to be cooked.  Quickly.

They were slowly starting to slime.  Now, slimy mushrooms, in this case, are not a good thing.  I had to toss three mushrooms due to slime, but the rest were fine.  I washed everything under running water and gave them a rough pat dry.  Then I sliced them, long and a bit thick.  I threw the stems out.  They had gone too woody.

I put a few tablespoons of oil olive in a pan, along with some salt, pepper, garlic powder, onion powder, cardamon, and cloves.  I turned the heat under the pan on to about medium and tossed in the mushrooms.  I sautéed these a bit, until the olive oil absorbed into the mushrooms, which was not the plan at all.  So, I checked the fridge, grabbed a pumpkin ale–hey, all I wanted was a beer–I didn’t care what kind really–this pumpkin beer had been sitting there a while because my partner didn’t like it–and my idea on beer is more about cooking with it than drinking it…except for Murphy’s Stout…but that’s me…I dumped the beer in with the mushrooms.  Because I needed them to cook fast–starving teenager and all, you know–I cranked the heat up to medium-high.  Now, I stirred these things often before I added the beer.  To keep everything from sticking.  Once the beer went in, I deglazed the bottom of the pan, scraping every little bit I could free from it.  After that, I kept an eye on it and I stirred it periodically.  Once the beer began to cook out, I stirred it a bit more often to keep it from sticking to the pan.

As soon as all the beer cooked off, I set it aside.

Here is where the girl made some pasta, just your basic spaghetti noodles.  Nothing special.

We took hot spaghetti noodles and threw some of the mushrooms over them, with a little bit of olive oil.  Stirred it a bit to combine…and ate it.

Voila–all done.

Ok, so I know you have questions–like how much of stuff.  Like–really? cardamon? why?

I opened my cabinet and asked the mushrooms what they needed.  Seriously.  I jut trusted my intuition there.

I probably used 4-5 tablespoons of olive oil while cooking.  I might have used at least a teaspoon of the salt, the garlic, the onion powders.  Maybe a half of teaspoon on the pepper (freshly cracked and grated–by pepper mill).  Cardamon, maybe a fourth of a teaspoon.  Cloves, maybe about the same, maybe a little bit more.  I would have used whatever beer I found in the refrigerator, but I prefer to cook with darker brews–but then again, I prefer to drink darker brews.

Whatever you make of it, my daughter loves it…and so do I…and we are looking forward to re-creating it, frequently.

Let us know if you try it…or something like it.

 

 

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