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[rivka]

Just a quick update to explain why I won't be spending much time on LJ for the next few days.

therealjae is visiting, and we're having a lovely time. Unsurprisingly, we're spending a great deal of time in the kitchen together - today we made tapas, which I will eventually describe in a food_porn post. In the meantime, I've posted a picture.



We had: a garlicky wild mushroom saute, lamb meatballs, shrimp and clams in broth, manchego cheese, mixed olives, and rosemary sourdough bread. We intended to also make phyllo-wrapped gorgonzola cheese bites with a sherry dipping sauce, and crepes for dessert, but our reach exceeded our grasp by quite a bit. (There was a lot of food.)

So all is well, and you'll be hearing more from me after therealjae leaves on Wednesday morning.

Comments

[rivka.livejournal.com]

Ingredients:
1 1/2 pounds mixed wild mushrooms (we actually had seven, not six - portobello, oyster, shiitake, enoki, hedgehog, black trumpet, and blue foot. The blue foot were the most fascinating.)
3 Tbsp extra virgin olive oil
3 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper
3 tablespoons sherry

In a very large skillet, saute the mushrooms in 2 Tbsp of the olive oil over high heat until cooked through, about 5-8 minutes. Remove them to a bowl. Add the remaining Tbsp of olive oil to the skillet and saute the garlic and crushed red pepper over medium heat until the garlic is golden. Add the sherry, simmer for another minute or two, and then pour over the mushrooms. Yum.

[okoshun.livejournal.com]

That sounds fantastic. :) Thanks! Not sure if I'd easily find that many varieties of mushrooms, but I bet I might if I take a trip down to the farmer's market. An excellent excuse.

[rivka.livejournal.com]

We went to an organic grocery.