I’ve lost my cooking mojo. I really have. I hate that. But it is what it is. Last night, I was alone in my kitchen {Pandora serenading}. That was glorious. Wonder of wonders . . . I cooked. I’m so glad I did.
I haven’t had a mushroom dish in a while so while in Morehead City on Saturday, I found a mushroom mix (oyster, portobello, shiitake) from Harris Teeter that was perfect.
As usual, I used a recipe {found here} as my starting point but deviated from it to fit my tastes and what I had on hand otherwise.
Before I get to the recipe, I have a confession . . . I’m scatterbrained sometimes. I have 50 things going on at once and since I’m not a very good recipe follower, my distraction level when I’m cooking is high. Really.
I used to think prepping beforehand – my ingredients measured out and ready to go – was a waste. But it honestly makes life so much easier for me in the long run. I highly recommend it if you are easily distractible as I am. 🙂
What could be better than olive oil {and butter}, garlic, onion, sherry & mushrooms? Nothing I tell you.
Ingredients:
2-3 Tablespoons Olive Oil
1 Tablespoon of Butter {actual butter, dude}
Wild Mushroom mix {or whatever you have}
1/2 Half Red Onion
2 Garlic Cloves
1/2 Teaspoon sea salt
3-4 Tablespoons Cooking Sherry {If you’re going for drunken mushrooms, go all out.}
2 Teaspoons of Fresh Thyme
Fresh Parmesan {See recipe above for goat cheese option which would also be DELISH. I just didn’t have any.}
Reserved 3/4 Cup of Pasta Cooking Liquid
Pasta of your choice {I use Barilla’s Gluten Free pasta.}
- Heat a skillet over medium to high heat. I have a very hot gas stove and tend towards medium.
- Start heating water {with olive oil} for pasta.
- I added 1 tablespoon of butter and 2 tablespoons of olive oil to the skillet, once hot. This differs from the recipe linked to above. Julia cooked her mushrooms in butter and olive oil. So yeah. I do too.
- I thew in my mushroom mix.
- Saute until they start to brown slightly. Don’t move them around much.
- Add onions, garlic and salt to the mushrooms. Continue cooking for 5-7 minutes until onions soften.
7. Add the sherry to the mushrooms and then cook until it’s evaporated. I added a squeeze of fresh lemon. I don’t know. It’s a thing with me.
8. Drain pasta {except for the 3/4 cup}.
9. Add thyme to mushrooms and then toss pasta, water from pasta, and mushroom/onion mix.
10. Add fresh Parmesan and toss again.
11. And then . . . eat, ya’ll.
This was so good. It hit the spot. Maybe I’ll cook again tonight?
