I might love mushrooms

Balance

If you don’t like mushrooms look away now, I’m not going to be fucking around ONE BIT straight out of the gate here, there is NO sub for this recipe, don’t even ask, I’ll get pissed. I figure if you don’t like mushrooms then you are doing something wrong.  Or maybe someone ruined them for you while using a can opener to crack open their idea of mushrooms….MUSHROOMS DO NOT BELONG IN CANS DO NOT USE THEM OUT OF SUCH.

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Mushrooms should be firm, they should not be saggy and wrinkly, they should smell of clean earth not moldy earth. The tops should be gently washed, if you feel you must wash the underside do it quickly so they don’t absorb tap water. See? easy. Oh, and don’t pick them out of your yard unless you are some sort of experienced mushroom picker, I don’t want you to die.

Any sort of mushroom would work with this recipe but I actually prefer the simple cremini mushroom, it’s earthier than its white cousin if you ask me.

Mushroom Ragout
2 tbls Olive oil divided
1 onion, finely chopped
1 pound any fresh mushrooms, thickly sliced
3 garlic cloves, minced
1 tsp fresh rosemary or 1/4 tsp dried
1 tbls tomato paste
1 1/4 cups water or broth
2 tbls cold butter cut into pieces (margarine works too)
1 1/2 tsp balsamic vinegar

Heat 1 tbls of your oil in a large sauce pan over medium-high heat.
Add your onion and cook until golden then transfer to a bowl. Add the
other tbls of oil to the same pan and add your mushrooms. Cook until
they begin to release their liquid then add the onions, garlic, rosemary,
and salt and pepper to taste. Cook until the mushrooms begin to brown
then stir in the tomato paste. Increase the heat to high and cook a
couple more minutes then add the water, or broth. Reduce the heat to
medium low and simmer for about 10 minutes. Gradually stir in the
butter, then the balsamic vinegar.

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I absolutely LOVE this over pasta, it’s so filling. I like to just spoon it over the noodles (that way I ensure more mushrooms for me) but you could just mix it all together and serve it up too.  I use Tinkyada  gluten free brown rice pasta, just be sure to rinse it after you cook it or it’s a gooey mess. My gluten eating husband prefers it over regular pasta go figure. Bio-Nature also makes a GF pasta, but I can’t vouch for it because I haven’t tried it, I can tell you it’s more expensive though. I promise not to bombard you all with mushroom recipes, in fact next post will be a meat dish, THAT I DON’T EVEN EAT! Stay tuned.

 

 

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