Tuesday, May 09, 2017

More New Tricks

Coincidentally, I was watching a Food Network show last night that had a quick feature involving mushrooms sauteed in butter. The feature showcased a bunch of different kind of mushrooms and made me hungry. Then this morning, when we turned on the TV to keep the dogs calm while we were out shopping, there was another show on -- with mushrooms.

While we were out shopping I bought ... mushrooms.

Go figure.

So I chopped five or six white button mushrooms thinly, and grated a fat clove of garlic. I sauteed them both in a pat of butter, then splashed them with white wine -- a tasty Italian pinot grigio -- and continued to cook the browny mushrooms until the liquid was gone. I added a couple splashes of cream, and got a yummy mushroom sauce thereby.

I also cooked up a bag of Crystal Bay frozen mussels with white wine and seasonings. And although SOME PEOPLE say cheese and seafood don't go together, I grated a little bit of fontina cheese, added a couple shakes of parmesan,  and romano, and a few dabs of goat cheese. When the 3 ounces of angel hair pasta were done, I folded them into the creamy mushrooms, added the cheeses and tossed it all together. Put the mussels on top.

Lil and I ate the whole batch.

Never did that before, but I will be doing it again.

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