I found more today. This time I'm adding some onion and thyme.
I start these by peeling off the caps and slicing them. I add a little butter and olive oil to a pan and saute some chopped onion. When it's translucent, I add the mushrooms along with some fresh thyme leaves.
When the liquid evaporates and the mushrooms are cooked, I finish them off with just about a tablespoon of cream to give a silky texture. These mushrooms are not as firm as those from the store--they have thinner caps--but they have such a delicious woodsy mushroom flavor! The first few times I had cultivated mushrooms I thought they were rubbery compared to these.
My absolute favorite way to eat these is just over boiled, fork-mashed, salted potatoes. And, today, I treated myself to some marinated herring in sour cream on the side. (My husband said I just lost him there--he wants no part of the herring.) My drink of choice for this meal is cold fresh buttermilk.
2 comments:
These mushrooms look so delicious and hello, over potatoes, YUMMY!!!! I've never had herring before. Thanks for sharing this recipe!
Jenifer
Jaime and Jen Dish (come visit us!)
Terrific post. I wish I had the nerve and knowledge to go 'shrooming but I can have a vicarious thrill looking at this post. Love the herring too!
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