Swish Go the ‘Shrooms

Sauteed_Mushroom_Appetizer

A swishy gust of wind tried to whisk the fall leaves from the trees outside our house, but they held fast. And as long as those sassy leaves stayed in the trees, I would help hold them down by whipping something up better than what the wind could whip down (such as the beloved neighborhood giant spider decoration and/or the kiddie pools precariously plopped in yards since June).

I had a hankering for something woodsy, fall-ish—in the form of an appetizer, so I sautéed some mushrooms and told the wind to simmer down. It did, for a while, before tampering with the lights, but I lucked out.

There really isn’t time for a recipe, when the clouds sail past like witches on brooms, and the thunder cackles, and the electric company might not come to repair poles for days because that’s when everyone gets in their cars and crashes into the remaining trees that aren’t already sticking their limbs in the wires.

So, I’m doing the best I can to re-create the recipe here:

Ingredients:

8-ounce package of baby portobello mushrooms, sliced haphazardly

1 tablespoon + 2 teaspoons of good quality olive oil

1 tablespoon of good quality balsamic vinegar

A generous smattering of garlic powder

Sea salt and freshly ground black pepper, to taste

1 teaspoon of chopped parsley for garnish

Method:

Heat the oil in a pan over low to medium heat. Add the mushrooms and stir for about a minute. Add the balsamic vinegar, garlic powder, salt, and pepper. Stir for about another minute. Reduce the heat to low, cover, and let sit for about three minutes. Transfer to a serving plate/bowl and sprinkle with the parsley. You can serve this dish with toast points, crackers, flat bread—or right out of the bowl/plate.

Results: The mushrooms were a perfect, simple, warm fall treat, with just a touch of sweetness from the balsamic vinegar. Cleanup is fast too, which is great when the wind is still beating at the windows. On a windy day, after the electricity goes out, you can serve this dish with the following:

–A takeout pizza

–Anything you might want to eat from the refrigerator, before it spoils

–A generous smattering of wine

–The last candle you have in the house

–A battery operated radio

–Anything that flies through the window.

Your Turn: What’s your favorite way to serve mushrooms (if you like them)?

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Published by ckennedy

Author of the DIY blog: Fixin' Leaks and Leeks. Paper/Rock Writing Consultation, Sole Proprietor.

35 thoughts on “Swish Go the ‘Shrooms”

  6. Oh, this recipe sounds delicious! I don’t have the balsamic, but I’ll have to grab some next time I go to the store! And I hope the mushrooms I do have are not poisonous… or that if they are, at least I get an Agatha Christie-style investigation before my inevitable time in jail… or something. 😉

    Are the witches and blowing winds optional or mandatory?

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