Sautéed mushrooms may seem like a fairly pedestrian recipe for a blog post but, the truth is, I have been served so many poor renditions of this simple side dish that I thought I might share my basic technique for producing a pretty delicious result. The general theme can easily be ‘riffed’ on the inclusion of various herbs or other additions but, for this post, I will keep things fairly straightforward. Tonight, this particular effort will go as a topping for some lovely strip-steaks I bought for supper… Continue reading “Sautéed Mushrooms”
In my ‘Foodstuffs’ post featuring Fiddlehead Greens I mention that, although I ate these very often when I lived in New Brunswick, I didn’t care for them very much as most people there usually cook them by boiling them to death and then serve them with just a little butter or vinegar. However, once I got older and experimented a little, I discovered that if you blanch and then sauté them with different ingredients they can really be quite good.
While I was trying to decide what to do with a batch of fiddleheads my wife picked up, I came across a pretty decent recipe over at One Dad’s Kitchen that looked pretty good. That recipe braises green beans and bacon in chicken stock and I thought that, with a little modification, it might work nicely with this vegetable… Continue reading “Experiment: Fiddleheads sautéed with Mushrooms and Bacon”