Yes, it has been awhile since I visited this website…and yes, I am still cooking…and eating! 😉
It’s amazing how fast times goes by when you get caught up with new hobbies and general existential craziness. New hobbies such as crocheting…
take up SO much time! And general craziness like quitting my job and becoming self-employed is a tad distracting!
It has been a couple of weeks since that particular change and so far I can say that I am happy and I like my boss. She’s pretty damn cool! 😉
I also switched from using Windows (my whole life!) to a new MacBook. Learning curve? YES!! I have had to relearn so many commands and programs…that may have kept me away from here too, now that I think about it. Just trying to find a way to resize pics and NOT use iPhoto….grrrrr….anyway, let’s avoid that topic, shall we?
Anyway…so busy, crazy, and happy…thus time passed and here I am, ready to share with those readers who are still checking this blog, an awesome side dish! Awesome, that is, if you like mushrooms.
Click here for the recipe or scroll to the bottom of the post.
I figured I’d start with a simple recipe to kick off my first Mac blog post. (I won’t even go into how long it took me to find a way to resize these pics!)
We had a bowl of mushrooms in the kitchen and they were getting to the point that they had to be eaten, or allowed to return to the wild and spore, so I fried and baked them as a side to a chicken dish and they were delicious!
The first step is simply to fry them, caps down, in a bit of oil for about a minute. Mine took a little longer as they stuck to the pan and I didn’t want to damage them by forcing them to let go. (I’m thinking a new pan may be in order)
While they are frying, or just before you start the whole process, mash up some butter, garlic, lemon juice, salt, pepper and thyme. I used an egg sized chunk of butter and probably 5 cloves worth of garlic but I chose our amounts based on taste preference….we LOVE garlic 🙂
Remove the mushrooms from the pan and place them into an oven friendly dish, again, caps down. Spoon the mixture overtop so that each mushroom has some sauce and then sprinkle some breadcrumbs to add some crispiness to the finished product.
Put the pan in a pre-heated 400 degree oven for 10 minutes and you’ll have a brilliant side dish to add to your meal!
We also used the remaining buttery juice in the bottom of the pan to season our other vegetables 🙂
- mushrooms, how many is up to you
- 1-2 tbsp of olive oil
- softened butter, egg sized
- 3 or 4 cloves of garlic
- 1-2 tbsp lemon juice
- 1 tbsp thyme
- salt to taste
- pepper to taste
- Preheat oven to 400
- Heat oil over med-low heat, add mushrooms, caps down and fry for a minute or so
- Transfer the mushrooms, again caps down, to an oven safe pan
- Mix together the butter, garlic, lemon juice, thyme, salt and pepper and spoon the mixture all over the mushrooms
- Bake mushrooms uncovered for 10 minutes