FBC2015 Appetizer Contest: Multipurpose Mushrooms by Jittery Cook
Mushrooms are one of my favourite foods. I love them on pizza, in pasta or salads, in soups and stews, grilled, sautéed, marinated, stuffed with stuff. Mushrooms please my palate — so earthy, succulent, satisfying.
Today’s take on mushrooms is also versatile. You can serve these Multipurpose Mushrooms on grains, pasta, with a main, or in little phyllo cups as an appetizer.
1 1/2 oz dried mushrooms
3 T unsalted butter, divided
3 cloves garlic, minced
1 1/2 lb fresh mushrooms, sliced
3 t chopped fresh thyme leaves
3 T each soy sauce, sour cream, olive oil, Vermouth or Sherry
freshly ground pepper
Steep dried mushrooms in a covered bowl of boiling hot water for 20 minutes, then scoop them out and strain, reserving the mushroom stock. Roughly chop reconstituted mushrooms.
In a large pan, melt a tablespoon of butter over medium-high heat, then add the garlic and cook for a minute. Add all mushrooms and sauté for 5 minutes, then add 3/4 cup mushroom stock. Allow stock to reduce by half (takes about 5 minutes), then lower heat to medium-low and add butter, soy sauce, sour cream and oil. Cook for a few minutes to allow ingredients to combine and sauce to thicken. Season with pepper and garnish with thyme.
Hi! I’m Holly Botner. A Montrealer, Quebecer, globe-trotter, yogaholic, bookworm… A person trying to keep track of recipes that work so that they join her repertoire. A mother/aunty trying to pass on some cooking tips to her far-flung offspring/nieces and nephews. A wanna-be grandmother, passing the time until that fateful day. A person who cares deeply about eating healthy. A food obsessed person, from a food obsessed family eager to expand her food related horizons. A sharer of thoughts and feelings. A blogger who feels the joy every time someone appreciates her jittery efforts.
I’ve ended a long, fruitful career working as a speech-language pathologist, in a geriatric rehabilitation hospital, and now have more time to devote to blogging. I’m looking forward to attending the FBC 2015 in October. I see it as a tremendous opportunity to learn, network and enjoy the camaraderie of so many like minded food fanatics.