Magic Mushrooms
I have spent years perfecting the art of eating well on a small budget. Taking what appears to be nothing and make it something special. Half the battle is in the presentation. If you take time to be mindful, sit down, light a candle, put a flower in a vase, have a conversation, or just listen to some music, you elevate the food experience no matter what the dish. I do admit that in college I may have altered the recipe a bit to include a different “variety” of mushrooms, but no one I cooked for ever complained. Mostly they could not figure out why they had so much fun……….anyway, years later I recommend candlelight even if the table is set for one.
Right now I am standing in the kitchenette of my Canadian quarantine. How I got here is a very long story for another day. Taking stock of my situation; I have 2 pots, zero condiments and no ability to actually shop. Canadians are very serious about the issue of quarantine. Once you arrive, present your plan to immigration you, in my case, go to your room and don’t come out for 14 days. The fine is up to $750,000. Given that is money I simply don’t have I will make do with my 2 pots and instacart.
I am however sitting here daydreaming about home. I can’t be fined for the wanderings of the mind. The woods behind my house in the Hudson Valley are filled with amazing mushrooms ready to be foraged and prepared into simple dishes. The recipes each neighbor prepares are shared amongst the group, as is the latest hot spot to forage.
There is a knock at the door. My instacart has arrived. I open it and wave to the delivery girl who is halfway down the hall already, as is protocol. Not quite the same as my neighbor Harrie stopping by with a small basket of mushrooms for me because she happened to be up tromping through the woods at 6 am., but I am nothing if not adaptable. I love this recipe. Mostly because it is delicious but also cost effective and easy to adapt for dietary needs. It is great on its own or as a side - So here it is:
Ingredients
1 package mushrooms
1 onion chopped fine
2 cloves garlic, or honestly as much as makes you happy
1/2 can coconut cream or a cup of cream
Splash of soy or Worcestershire sauce
Garnish with Flat leaf Italian parsley
Spaghetti noodles (I use gluten free or rice noodles myself) cooked
Directions
Saute’ the mushrooms for 5 minutes and then add the chopped onion and garlic and cook for another 5 min. Add the coconut cream and heat. I keep stirring it slowly. Add a splash of soy and mix. Salt and pepper to taste.
Either add the cooked pasta into the sauce or pour over the top of the plated pasta.
Honestly I served this with salmon, but I keep fantasizing about a beautiful well seasoned grilled steak. Maybe when I am back home in New York I will put on a sweater, get the grill going, and see if there are mushrooms left to be foraged. Now that is something to look forward to!
Try it and leave me a note letting me know what you added or served. I want to hear about your dinner. Don’t forget the table. Seams like the right meal for candle light.