Monday, November 7, 2011

I scream, you scream, we all scream for mushrooms

You read that right, and not the magic kind either. My facebook peeps know I've been cooking with mushrooms on all burners in my kitchen since mid-October. I am enchanted and possibly obsessed with the funghi.

Since mid October I've made the following:
Rustic Mushroom Tart: this was excellent, but definitely not healthy. I did use skim milk in the bechemal sauce to cut a little bit of fat.

Glorious.















Mushroom Herb Mac & Cheese: This was excellent, and not too heavy.


I just threw this creamy dreamy pasta together with a bit of a veggie ragout: tomatoes, zucchini, onion, garlic, and baby bellas.

Lunch last week - veggie beef barley soup in the crockpot, adapted from my Mom Mom's recipe. The baby bellas stole the show.


By last week, I was recklessly throwing mushrooms into everything. I added baby bellas to this lovely veggie lasagna:


For this week's lunches, I cut the beef and just made mushroom barley soup:

And yesterday while I had the mushroom barley soup going, I made what I thought would land me my mushroom crown of glory: PDub's Burgundy Mushrooms. They cook on the stove top for NINE hours: six with the lid on and three with them off. In the time they were on the stove, I exercised, spent an hour and a half doing yardwork and planting bulbs, packed lunch, cut up veggies, put laundry away, spent 4.5 hours at my neighbor's house drinking wine and shooting the shit with some ladies, and read half of a James Patterson book. That is some serious time on the stove.

I've wanted to make them for years. They were good, but not as good as I expected them to be. MFD loved them over buttery white rice.
Four pounds of button mushrooms













After six hours of cooking with the lid on















After the full nine hours














PDub's mushrooms stuffed with brie are a better bet for me. I've done them with brie and with fontina, I prefer the brie but neither disappoints. They define yum. Serve them as an appetizer at a party this holiday season. Your guests will appreciate them.

I am looking forward to a life partnership with mushrooms.

Also...is Monday over yet? Good Christ.

Toodles,

SMD

p.s. I encountered three slugs at close range during Sunday's yard work. I'm glad I refrained from crapping my pants and screaming like a school girl.

4 comments:

  1. I kind of wish you had crapped your pants. In other news, I may add some delicious mushrooms to Michelle's crockpot pork and potato extravanganza tomorrow. I will report back on the success or failure.

    ReplyDelete
  2. I just so happen to be making mushroom soup this week...I just wrote up the shopping list, then I came on here and saw all this glorious mushroom madness. Love it!

    P.S. It was cousin it for sure...I wonder if they are growing there hair so it's as long as they are tall? Possibly? Maybe they want a hair train? Ewww...

    ReplyDelete
  3. I had the beef barley soup on Saturday- delicious- full of the veggies I do not get enough of. Will be sampling the vegetable lasagna tonight! Would love some mushrooms stuffed with crabmeat!!!!
    I am grateful we are not midgets!

    Love you Steph!!!

    ReplyDelete
  4. I love it when individuals come together and share views.
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