12:49
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Here's a quick and simple little thing that came out of my experiments with the Steak and Mushroom Pie. This would make a great topping to steaks or chops, chicken or fish, tofu, rice or pasta. It's as fast and easy as can be, and once the mushrooms and garlic are prepared it will be cooked in under 5 minutes, so don't start cooking it until everything else is just about ready to go to the table.
Unlike this dish, life is pretty complicated around here at the moment. I'm fine; now it's Dad's partner who is having health problems. He's in the hospital with pneumonia and Guillian-Barré syndrome, so I was down at Dad's house for a week. Changes are coming to their lifestyle, ready or not - and unfortunately, they are mostly not ready. I begin a new career of herding cats, or at least Dad. Trevor is not going anywhere for a while. Unfortunately, I am a bad cat-herder, and Dad fell down stairs when I was supposed to be watching him. Nothing broken, but he is in a lot of pain. In short, posting is going to be intermittant around here again for a while.
2 servings
15 minutes prep time
200 grams (1/2 pound) oyster mushrooms
3 to 4 cloves of garlic
1 tablespoon unsalted butter
1 tablespoon oyster sauce
Clean (but they should be quite clean) the mushrooms, and trim off the stems where they become tough and woody. Cut the mushrooms into bite-sized pieces if they are large. Peel and mince the garlic.
Just before you are ready to serve the rest of the meal, heat the butter in medium-sized skillet over medium-high heat. Add the mushrooms and stir them about and cook them for a minute or two. Add the garlic, and continue cooking and stirring for about 1 minutes. Add the oyster sauce, mix it in well, and continue cooking until the mushrooms look done to your liking. That will likely be just a minute or two more. That's it; serve them up!
Unlike this dish, life is pretty complicated around here at the moment. I'm fine; now it's Dad's partner who is having health problems. He's in the hospital with pneumonia and Guillian-Barré syndrome, so I was down at Dad's house for a week. Changes are coming to their lifestyle, ready or not - and unfortunately, they are mostly not ready. I begin a new career of herding cats, or at least Dad. Trevor is not going anywhere for a while. Unfortunately, I am a bad cat-herder, and Dad fell down stairs when I was supposed to be watching him. Nothing broken, but he is in a lot of pain. In short, posting is going to be intermittant around here again for a while.
2 servings
15 minutes prep time
200 grams (1/2 pound) oyster mushrooms
3 to 4 cloves of garlic
1 tablespoon unsalted butter
1 tablespoon oyster sauce
Clean (but they should be quite clean) the mushrooms, and trim off the stems where they become tough and woody. Cut the mushrooms into bite-sized pieces if they are large. Peel and mince the garlic.
Just before you are ready to serve the rest of the meal, heat the butter in medium-sized skillet over medium-high heat. Add the mushrooms and stir them about and cook them for a minute or two. Add the garlic, and continue cooking and stirring for about 1 minutes. Add the oyster sauce, mix it in well, and continue cooking until the mushrooms look done to your liking. That will likely be just a minute or two more. That's it; serve them up!
Posted in: Ontario Food
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