Mushrooms Archive

Saturday, December 19, 2009

mushroom marsala pasta with artichokes

mushroom marsala pasta with artichokes

People, I’m about at the end of my ordered-in dinner rope. It’s not that — as the front page of this site might suggest — I haven’t cooked anything since the baby arrived, it’s just that I’ve largely cooked things that could be assembled during naptimes, and most of Alex and my conversations about meals go, “What should we do for dinner?” “I made mushroom toasts and a bowl of butterscotch sauce today!” “Right, so what should we order?” And so on with the pho, cracker-thin pizza and hummusiot dinner deliveries. For three months. At 93 days, even shakshuka broiled with haloumi gets tiresome.

snailsshroomsparmesanmarsala

Now, I don’t expect any violins, especially from folks without the East Village’s globe of food delivery options at their fingertips, but I am sure you all understand what it means to desperately crave a homecooked meal. And I don’t mean a 5-hour braise or hand-sheeted pasta (though, ahem, I wouldn’t push either away); even a simple sautéed chicken, which I managed to eek out a few weeks ago, stands out as one of the best things we’ve eaten in a month.

artichokes, thimbles, cheese

Continued after the jump »

Sunday, December 13, 2009

creamed mushrooms on chive butter toast

creamed mushrooms, chive butter toasts

My husband’s people — that would be The Russians, if you’ve been following along at home — really like their caviar. It’s rare that a signature spread of zakuski doesn’t include at least one form of gem-colored eggs by the thousands, usually served with sour cream and small crepes. Me, I’m a troglodyte; I’m unable to appreciate such fine things in life, and generally breeze right past the caviar to spear a potato with my fork.

creminis and shiitakes

But it doesn’t mean I don’t like a little fancy something-something now and then; I just want it to suggest caviar but not actually being it (or, ahem, costing it). So when Melissa Clark called this mushroom preparation giving them “the caviar treatment” in an article eons ago, I was both excited, because I do love me some mushrooms, and dubious — dubious enough that it took me over two years to make it. And that, my friends, was a terrible waste of time.

brioche

Continued after the jump »

Wednesday, June 10, 2009

spanakopita triangles + then some

spanakopita triangles

Apparently, making marshmallows at home isn’t as “normal” as I would have thought, but then again, I am the last person one should be using a yardstick of kitchen normality, or not as long as I am pickling grapes or making wedding cakes with a mini-oven and a single, eensy counter.

Continued after the jump »

Thursday, January 15, 2009

mushroom bourguignon

mushroom bourguignon

When it is as cruelly cold out as it has been this week, beef bourguignon is one of my favorite things. If there is anything better than a symphony of onions, carrots, red wine, broth and a scoop of tomato paste simmered for hours, I haven’t met it. I don’t want to meet it. I already know my favorite.

Continued after the jump »

Monday, November 17, 2008

mushroom and barley pie

mushroom and barley pie

“So it’s a pie?”
“Well, it’s pie-like. I mean, it has a bottom crust and a top crust and it is filled with stuff. So yeah, pie.”
“With farro?”
“No, we have had barley sitting in the pantry for like a year so we’re going to eat that first.”
“Awesome.”
“And it has mushrooms and ricotta in it!”
“And bacon?”
“Ew, no. It’s a vegetarian Thanksgiving entree.”
“Can we have bacon on the side?”

Continued after the jump »