Two quick announcements. One, I have a new class that I will be teaching in December. Tarts and Galettes will be our topic and the food will be truly epic! If you have ever been afraid of making pie or tart dough, this is the class for you. I have a foolproof recipe and will demonstrate lots of ways to use it. Information here. Also, if you are looking for some ideas for the big Thanksgiving holiday next week, I have a Thanksgiving category found here.
My brother Alex is a very accomplished eater. Actually, both of my brothers are. They are those annoying people who have huge appetites, eat well, and are very slim and in great shape. I should mention that they both work hard at staying in great physical shape. I should also mention that I did not get the eat everything you want and stay slim gene. Nor did I get the tall gene. But I did get the small nose gene! Ahem. Back to Alex. As a child, he was incredibly picky. The list of food he would eat was pretty much confined to apple juice, applesauce, yogurt, and rice. Maybe a fruit or two. I think about this often when I think about the pickier of my two eaters. At least Spencer eats tofu and soba noodles and broccoli and mango and whole wheat bread and chickpeas and lots of fruit in addition to the buttered noodles that he would prefer to eat. I trust that Spencer will someday be like Alex. Some switch will flip for him and what he scoffs at now, he will love later.
Interestingly, there are two foods that Alex still doesn’t like. Mushrooms and artichoke hearts. Two foods that I love. I can’t say I understand the artichoke hearts, it’s not a common dislike, but I do get the mushrooms. I hated them as a kid – we all did. My mom made them regularly but she didn’t make us eat them. Nor did she make us eat the acorn squash halves that she filled with bits of butter and maple syrup and I would gladly eat two of now. Mushrooms are a pretty common dislike, enough so that I always ask a new friend how they feel about them before I cook for them. It is not just a taste thing but also a texture thing. Like I said, I get that. I feel lucky that I like them and that I have a husband who likes them. We eat a lot of mushrooms in our house. Um, two out of four of us do.
This is my new favorite way to use mushrooms and elevate them to a truly special side dish. First you bake some portabellos to caramelize them and bring out their deep woodsy flavor. Then you sauté leeks until they are silky and limp. Next up are a combination of cremini (which are actually baby portabellos) and button mushrooms – those get time in the skillet with herbs and eventually some red wine. The mushrooms cook down until they are brown and tender and at the very end you throw in some arugula for a little green and a little peppery punch. It’s a great side dish and would even be amazing tossed with pasta. Too bad Alex will never taste them.
One Year Ago: Pumpkin Roll Cake
Two Years Ago: Squash Hummus and Homemade Flatbread, Butternut Squash Soup with Ginger, and one of my favorite posts of all time – Wednesday
Three Years Ago: Orecchiette with Creamy Leeks and Winter Squash
Four Years Ago: Peanut Curry with Sweet Potatoes and Greens, Cider Caramelized Apple Pound Cake
Five Years Ago: Parmesan and Thyme Crackers, Broccoli Rabe, Carrot and Radicchio Salad
Sautéed Mushrooms with Red Wine
Food & Wine
Serves 6 mushroom lovers