09/19/2025
Sunday Sept. 22nd is the first day of Fall, the perfect time of year for : right after the rain, the Autumn air is cooling, cravings for savory flavors are increasing... It begs the question, "O' mushroom; how do I love thee?" Truthfully, as a , I could happily eat them ANY way. *I get that not everybody is wild about them but I always endeavor to convert Haters whenever possible. Certain foods are def polarizing and these guys here are just so versatile I maintain hope that with the right yummy preparation, more minds and mouths could open to the possibilities...
While marinated/grilled mushrooms might be my fave way to have them, a simple braised/sautéed preparation is a close second. What I'm showing here are fresh trumpet and oyster mushrooms which I recently got at , fresh-picked and needing just a wipe w/a clean towel for immediate consumption.
Sooo, I melted some good quality unsalted butter in a skillet on low heat, tho' if avoiding dairy, light olive or avo oil works, then added and softened some minced shallot and a generous amount of fresh thyme.
Next, adjusting to medium heat, a splash of Worcestershire and a good sq**rt of soy sauce OR Bragg's Liquid Aminos, a fat pinch of dried sage, a bit of rosemary, a scant pinch of salt and a generous grind of black pepper. Stirring often, things start smelling awesome, browning/reducing and making a yummy base for a sauce. We then de-glaze that good stuff with a nice splash of Marsala or sherry, scraping/stirring the bits. Increasing the heat to high, add the mushrooms, stir to coat and quickly cook.
Once they look/feel almost ready to serve, reduce the heat to low, allow things to calm down a bit and add a splash of cream or plain/unsweetened oat milk. After stirring well to incorporate and 2 mins. to simmer, the Marvelous Mushroom Meltdown is good to go [in my mouth]!! Served w/chopped fresh parsley over fresh spinach w/ crusty bread and a nice cheese: perfection.
ENJOY foraging... 😘
