I have been a bit lacking in the inspiration department guys, sorry! I open this page up nearly every day and stare at it and then out of the window hoping for something interesting that I can write about. Sigh.
I will say that I am enjoying the cooler weather and the related bounty at the farmer's market! This week I hit up the one in our neighborhood (as opposed to the gargantuan one in Santa Monica that I took pics of previously). I found some unbelievable mushrooms -- so beautiful that I didn't even want to cut them up or eat them.
Well, I didn't want to for all of about 5 seconds before I imagined what they would taste like. Hmm, I didn't take photos of this recipe, but I am going to post it anyway because it is one of Bren's FAVORITES (I've never seen him eat anything resembling a vegetable so quickly before). You can use whatever mushrooms you like although I'm not sure the white button ones would work as well. If you see a good bunch at the farmer's market, grab 'em! I served this over little round of polenta -- the loaf kind, that I allowed to crust up a little in the pan.
Roasted mushroom yummy
1 or 2 pounds of wild mushrooms (oysters, chanterelles, shitakes, crimini etc)
3 cloves garlic, sliced thinly
3 tbsp extra virgin olive oil
About a teaspoon of dried thyme or the fresh stuff
Salt and pepper
2 shallots of 1 leek, cleaned and diced finely
1/4 cup brandy
1/3 cup half and half
Whatever fresh herbs you want
1) Preheat oven to about 375 degrees fahrenheit
2) Using a pastry brush, clean the mushrooms, and snap off tough stems. Then slice in 1/4" wide pieces.
3) Toss mushrooms with garlic, olive oil, salt and pepper.
4) Spread them on a half-sheet pan or cookie sheet, and throw in to the oven for 15-20mins until slightly golden brown and juicy
5) Meanwhile, heat some oil or butter in a skillet. Once it's warm, add leeks/shallots and sweat until tender. If you're using leeks, let them cook until they take on a bit of color -- I think they taste better that way.
6) OFF HEAT, add the brandy and flambee until the alcohol has burnt out
7) Put it back on the heat, and add the half and half. You can also add a squeeze of lemon juice for some tartness if you like.
8) Let it cook a few minutes so the flavors marry.
9) Season with salt and pepper.
10) Pour over the mushrooms, throw it all back in the oven and roast for another 5 minutes or so.
11) Spoon over polenta rounds or pieces of toast or just eat it by itself. It's goooooood!
I cannot take credit for this recipe -- I adapted it from one I learned at cooking school.