I used to hate mushrooms. Or at least I thought I hated mushrooms. Nothing worse then soggy and flavorless button mushrooms in a dish. Enough to turn anyone off mushrooms for a long time if they have never experienced their beauty.
I have many close friends who still tell me they hate mushrooms. Up until a year ago I could have been put in this group.
I also have friends that absolutely love mushrooms. I can now be put into this group.
There are so many different types of mushrooms and so many different dishes you can use them in. You can find some tasty recipes that use mushrooms right here on my site. See Lentil Mushroom Barley Spinach Stew and Adzuki Bean and Sweet Potato “Shepherd’s” Pie .
Mushrooms are beautiful. They are rustic. Hearty. Meaty. Woody. And much much more. I am still a newbie when it comes to the wild world of fungi and am excited to continue discovering.
I suggest watching this episode of Jamie at Home about mushrooms. He goes wild mushroom hunting with the “Mushroom Don”. It is informative, and extremely entertaining. The exchange between Jamie and the Don crack me up. The creamy mushroom bruschetta they whip up in the forest will have your mouth watering.
I hope that was as entertaining for you as it was for me. Now it’s your turn to cook and eat some mushrooms.
The other night my friend Simon was over taking photos while I prepared dinner. I had the thought of quickly cooking up some mushrooms to go with dinner. He told me that he didn’t really like mushrooms but that he would try them. As expected, once he tried this simple but tasty mushroom sauté he changed his mind.
Portobello mushrooms aren’t the most exotic mushroom around. They are, however, tasty, easy to find and affordable.
Thyme & Garlic Sautéed Portobello Mushrooms
2 portobello mushrooms, chopped
a few sprigs of fresh thyme
2 cloves of garlic, finely chopped
sea salt and pepper
a squeeze of lemon juice
1 tablespoon extra virgin olive oil or coconut oil if you prefer
Note: Remember it is important not to overcrowd the mushrooms in the pan. This will result in soggy mushrooms and not the beautiful, tasty, caramelized flavor and texture we are looking for.
In a large pan, on medium, add the olive oil. Allow oil to heat for 30 seconds and then add the mushrooms.
Mix to coat the mushrooms. After a few minutes add the garlic, thyme, salt and pepper.
Continue to sauté, moving the mushrooms around regularly until golden brown. Approximately 10 minutes. If they get dry, add a little more oil.
Squeeze a few drops of lemon juice over the top to give them a little twang.
Enjoy, and welcome to the world of tasty mushrooms if you are/were part of the I don’t like mushrooms clan.
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