Mushroom Mania or Let'em Eat Cake
Our relationship with food can be complicated, can’t it? Food can be your best friend or can kill you. Typical. No one hurts us, like the ones we love.
I have pretty decent food habits these days, aside from not being able to resist chocolate. I know better, so if it isn’t in my home, I’m all good. Superman didn’t keep Kryptonite in the kitchen, did he?
Food soothes us, too. Hey now, they don’t call it “comfort” food for nothing. What’s the big go to for you? Pizza, fries, ice cream? How many of us have fantasized that if we could eat anything, and never gain weight, it would be…?
Oh! Let me put this out there, please. “Like a fat girl likes cake…” REALLY? Like a FAT girl likes cake? Who doesn’t like cake? I resent that as a fat girl, as a girl and as a human being. How about “like we ALL like cake”? Thanks for your time. I feel better.
There is a recipe in this blog, I promise. It’s coming up in just a moment.
That said, food is celebratory, and our go-to when there is a holiday or a special occasion.
It’s my birthday! I have always found it to be an embarrassment, mostly because of the birthday cake ritual. I love the candles, but the song, the staring, and good lord, the singing! I’m fine with making a wish and eating a slice and leaving it at that.
One of the more interesting things about my weight loss is that I try not to fall into the trap of sugar as a reward. This less-fat girl still loves cake but tries to find another way to celebrate.
My Great-Grandfather was French, and my Grandmother was very proud of that heritage. Butter was not unknown to me as a kid. I still love it but use it rarely. Today I’m diving in and making my Mushrooms Marsala. It’s my favorite! You can’t stick a candle in it, but I still feel spoiled eating it. No singing required!
3 pounds mixed Mushrooms
2 large Leeks sliced in rings
1 stick of butter
3 tablespoons dried, French Thyme
2 tablespoons dried Tarragon
3/4 cup of Marsala Wine
Salt and Pepper to taste
Get a sauté pan hot before adding the stick of Butter. Melt that over medium heat.
When the butter has melted, add the Leeks and stir gently until they are soft.
Turn the pan up to high heat. Add all the mushrooms. Stir to coat in the butter and spread evenly over the bottom of the pan. Do not stir again for four minutes. Get a little color on them.
While you’re waiting, sprinkle the French Thyme and Tarragon over the mushrooms.
Stir after four minutes, until the herbs and mushrooms are combined.
Add Salt and Pepper to taste.
Turn off the heat and add the Marsala. Turn the heat back on and stir the Marsala into the Mushrooms.
Let it bubble gently for another four minutes. The liquid will reduce into a heavenly sauce.
How I Use The Mushrooms
Simply eat them as is, with a meal. They are a rich side dish.
Straight up in a bowl, over quinoa, as a meal. I savor each deep flavor and do not look at my phone once. You need to be alone with these mushrooms. If your friends don’t understand, they’re not really your friends.
Spread over a cauliflower pizza crust. Since it’s my birthday, I will dot the top with tiny bits of Fontina or Brie cheese. Roast in the oven until the cheese is fully melted. 15 minutes at 400 degrees should do it.
Folded in to an omelet with spinach.