I think I've mentioned my picky food issues here before.It's actually embarrassing to admit just how many foods I won't eat so I'm not even going to try and list them.Maybe it's genetic, because pretty much every one of my immediate family members has the same issues- and this is before allergies come into the picture.DH, however, is definitely NOT a picky eater and he will eat pretty much anything you will put in front of him.There are, however, a few select items that DH would prefer not to consume on a regular basis and one of them is mushrooms.Of course, Murphy dictates that mushrooms are a food that I happen to really like but in a three person household-one of whom is a toddler who has a love\hate relationship with most foods and can decide one day to wolf down tremendous quantities of x edible tidbit,even though the previous day he didn't go near it- there's really no point in making them.Unless there are guests.Then I can go as mushroom- crazy as I want.So here's a recipe that has been developed between one meal of "wow, you're having how many people over for dinner?" to another.
1\2 lb. (one small basket.Or just make two, they disappear fast) of fresh mushrooms, I prefer champignon
2 tablespoons of olive oil
one small diced onion
3 chopped garlic cloves
1\4 cup of chopped parsley
1\4 cup of chopped dill
(I often substitute 1 tablespoon of dried parsley and one tablepoon of dried dill for the fresh herbs)
1 tablespoon of dried oregano
salt and black pepper to taste
1. Wash the mushrooms and slice
2. Fry the onion in the olive oil until golden.Add the garlic and continue until garlic softens but doesn't burn
3. Add the mushrooms and cook for a few minute, until the mushrooms soften and start shrinking a little
4. Add herbs and spices and mix.Continue cooking for about 10 minutes, until the mushrooms are completely soft and the liquid has evaporated
Yummy! eat them cold, hot, on bread or directly from the bowl...
The photography credits go to my MIL!thanks!