Just thought I'd mention it. I do a lot of the cooking here - nah, not forced into it. My wife got fed up cooking for me and two boys. I actually started in before I retired, but went almost full bore when we did retire - about 19 years ago. (Shush - I retired early)
Anyway? I thought I'd mention the mushrooms I'm getting right now - big and white. Am slicing them kinda thin, then sauteeing them in butter until they're golden brown. Bloody fantastic!
2 comments:
I'm not always a big mushroom person, but I'm jealous of all the fresh produce you have out of your garden and in SoCal in general--its a little harder to come by at 8,000ft in January...lol I did make a lovely easy chicken dish I saw Jamie Oliver do on youtube last night. Pounded a chicken breast flat and put a little fresh thyme, lemon zest, salt&pepper, grated Parmigiano Reggiano and topped with a coule slices of proscuitto, then just quickly pan fried with a little extra vigrin olive oil. Finished it with a drizzle of aged balsalmic, and just a splash more olive oil. Was pretty tasty if I do say so myself.
just read your blog about sauteeing mushrooms in butter i love to boil them in milk with a little seasoning then remove them form the milk add a knob of butter & some white wine as it reduces down
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