Shroomy Goodness

On my last trip to the grocery I found mushrooms (brown ones – sorry I dunno what they’re called, they look like small shitake or portabello mushrooms) and I immediately grabbed them. All I knew was that it was a meaty kinda mushroom that I could sauté.

Balsamic Mushrooms

What you need:

  1. Small pack of mushrooms. (BTW this recipe only works for white button mushrooms, brown button mushrooms, portabello, porcini mushrooms and will definitely not work for oyster mushrooms, straw mushrooms, tenga ng daga.) Sliced.
  2. Olive oil
  3. 1-2 cloves of garlic minced
  4. 1-2 tbsp. balsamic vinegar (use less if you don’t like it too sour)
  5. 2-3 tbsp. white wine (but I didn’t have white wine on hand so I used a rose called lambrusco, the wine is really used just to deglaze the pan)
  6. Italian Herb seasoning (or other dried herb like oregano, basil, thyme, etc.)
  7. Salt & Pepper to taste

How to:

  1. Heat your olive oil in a pan and sauté the minced garlic. Don’t let the garlic brown.
  2. Add in the sliced mushroom. Add salt, pepper and herbs to taste. Mix lightly. Allow to cook for a minute or so.
  3. Add balsamic vinegar and mix. Most of the balsamic will be caramelize and remain in the pan. Some of it will be absorbed by the mushroom. Allow to cook for 30 seconds.
  4. Add the white wine, mix the mushrooms making sure you are able to scrape off the bottom and sides of the pan. Cook till the wine evaporates.

Voila! I love mushrooms. One day I hope to own a mushroom farm just so that I could eat mushrooms whenever I want.

For my dinner, these shrooms accompanied a smoked Bavarian sausage I got at the grocery, red rice and a glass of Lambrusco rose.

Sorry the photo’s blurred and I can’t retake it because I ate it all… hahaha

TIP:

  1. Mushrooms (any mushroom) don’t keep well. So when you get it in the grocery or buy it from the market, make sure you use it within 24 – 36 hours. At 48 hours some types of mushrooms are just gross. You can always just throw them in the fridge and reheat anytime.
  2. The meaty type of mushroom can be eaten raw so don’t worry about undercooking it…though it is a bit of an acquired taste. To test whether you like it or not, cut yourself a slice of uncooked mushroom and eat it raw. If you cringe, raw or semi raw mushrooms aren’t for you, if you don’t cringe well! WOOHOO. I put white button mushrooms on fresh salad 😀 it tastes lovely. Just remember to eat them fresh.

 

 

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Wilted & Bitter

At the grocery I made the mistake of picking up mustard leaves instead of pechay… unfortunately aside from putting mustard leaves into sinigang, pairing it with burong kanin (or balaw-balaw as JP’s family calls it) and pickling it in rice water, I had no clue what to do with it. So I consulted my trusty oracle – google. Naturally I found several things…

Wilted Bitter Greens w/ Caramelized Onions

What you need:

  • 2 clusters Mustard leaves, rinsed and chopped
  • 1 small onion (I used red onion but this works best with white onion), sliced
  • 1 calamansi
  • 3 tbsp of sugar
  • salt & pepper
  • Maggi / Knorr Seasoning

How to

  1. Sautee your onions in oil & butter. Keep the fire on low heat. Add 1 tbsp of sugar to help caramelize the onions. Don’t let the sugar burn.
  2. Once the onions are translucent, add in the mustard leaves. Season with salt and pepper. Add the juice of 1 calamansi (or less depending on how sour you want it to be). Mix everything well. Cover the pan with the lid and allow the leaves to sweat. (Water should be released by the leaves into the pan). Cook until you are happy with how done or raw it is.
  3. Add a dash or two of seasoning and mix before serving.

Disclaimer – I liked this dish, I paired it with my quintessential porkchop. BUT it’s not for everyone. The greens are as the title of this dish suggest,  slightly bitter and you might not like tasting that together with sweet and sour.

Shy of 20: What’s In My Pantry

 

  1. Toyo (Soy Sauce) – a staple in Filipino dishes
  2. Suka (Vinegar) – another staple in Filipino dishes
  3. Patis (Fish Sauce) – an umami miracle maker
  4. Hot Sauce – actually I have 3 different kinds! – simply because I’m hot…um I meant I like spicy foods
  5. Cooking Oil – duh!
  6. Olive Oil – for flavor and pasta
  7. Balsamic Vinegar – mixed with olive oil and spices it’s a quick vinaigrette or dipping sauce for bread
  8. Knorr Seasoning – a magic addition to any thing you cook
  9. Worcestershire Sauce – the only sauce I need for steaks
  10. Margarine
  11. Salt – another duh
  12. Pepper – I love pepper
  13. Cumin – to give meats a smokey flavor and it can flavor any (non green leafy) vegetable Indian style (you can add some curry too).
  14. Curry Powder – add to meat, vegetables, rice… it changes things up.
  15. Italian Seasoning – add to pasta, cream of whatever soup, vinaigrette, herbed chicken, herbed steak, herbed rice…
  16. Broiled Steak Seasoning – I like steak and this is an easy way to marinade it
  17. Chili Flakes – again, I like spicy food.
  18. Sugar – when I need a kick of sweetness in my dishes or drinks
  19. Honey – perfect for when you want to glaze meat or vegetables.