Update: He asked what recipe I was posting and I told him he was going to hate it. He snarled and replied, “mushrooms!” I always tell him that I won’t kiss him after he eats meat and he threw it back at me and said, “It is a shame that I can’t kiss you after you eat mushrooms…disgusting.” The saga continues.
My boyfriend hates mushrooms. You can see how I can’t take him seriously. He says they are fine in green bean casserole because it’s a sacrifice he has to make to savor green bean casserole’s tastiness. Huh?
I guess I can’t think he is too weird, after all, I am the one doesn’t eat meat, meat products, or anything that resembles meat. Even though he says that I murder vegetables and fruits every single day. His argument is null. Do you see why I can’t take him seriously sometimes?
Either way you look at it, carcass eater or not, these mushrooms that I am about to unveil to you are delicious. They can be enjoyed as a side dish, pureed into mushroom soup, or matched with a grain and other vegetables as a meat-free meal.
The bonus? They take about 10 minutes to make. If you make an excuse not to make these, I will be forced to not take you seriously either.
You can use any type of mushroom you like. I prefer a heartier mushroom such as Portobello or Crimini because they hold their size and shape as they cook and have minimal shrinkage.
You may also use whichever type of white wine your little heart desires. You can even use red if you want for a richer flavor. All I ask is that you do not buy “cooking wine.” It is disgusting and there is no excuse for it. Choose something decent, does not have to be expensive, that tastes great. The flavors you put into your food are the flavors you will get out of your food! Remember that when you learn your lesson by ruining this recipe with cheap and nasty cooking wine.
- 16 oz cleaned Crimini mushrooms
- 2 cloves garlic, crushed
- 1 tsp thyme
- 2 tbls butter
- 3 tbls cornstarch
- ¼ c white wine
- ½ c coconut milk, unsweetened
- ½ tsp cayenne
- dash nutmeg
- Clean crimini mushrooms by dusting with a towel
- Heat EVOO in saute pan and add mushrooms once hot
- Cook for a few minutes before adding the garlic and thyme
- Saute until fragrant
- Add butter and allow to melt
- Sprinkle cornstarch over mushrooms, stir to combine, and allow cornstarch to cook and bubble
- De-glaze pan with white wine
- Cook for a few minutes until the wine is reduced and a thick sauce has formed
- Add coconut milk, cayenne, nutmeg, and salt/pepper to taste
- Bring to boil and allow to thicken until desired consistency
Step 1: Prep shrooms. I keep the stems on because they taste like mushroom (le duh?) and only give them a quick dust with a towel. DO NOT clean them with water. Mushrooms are sponges and will soak up the liquid, become water logged, and when you go to cook them they will not be able to absorb anymore moisture.
Step 2: Heat EVOO in pan and add shrooms.
Step 3: Add garlic and thyme and sauté until fragrant.
Step 4: Sprinkle cornstarch over mushrooms and stir combine. Allow cornstarch to bubble.
Step 5: Deglaze pan with white wine, being sure to scrape the bottom of the pan.
Step 6: Allow wine to reduce.
Step 7: Add coconut milk and allow to thicken.
Step 8: Add cayenne, dash of nutmeg, and salt/pepper.
Are you drooling yet?