The rules:
1) Keep it as un-gameshow-y as possible.
2) Make 'mazin' mushroom munchables. Use your 'magination.
3) We're gonna close out this rodeo on Thursday the 30th.
Previous-1 Grubski-2 shallenges-3
Previous Participancies: ghostoffuffle, veen, Complexity, _refugee_, flagamuffin, zebra2, rjw, wasoxygen, thenewgreen humanodon
Shuggestions: shticky thish posht
Step 1. Find no fresh pasta anywhere, and have to make your own with no experience, or adequate tools. Follow a basic pasta recipe taught by an italian grandmother on youtube and realize after making dough you have no rolling pin. Locate wine bottle. Step 2. While the dough rests, sweat garlic and onions in olive oil and butter. Add 2 cups of chopped porcini mushrooms, and when a nice glaze starts to appear in the bottom of the pan, add wine. Add more butter and the chopped bag of mixed wild mushrooms (Shittake, wild portobello, others I can't name but were expensive individually so, Eh?) and more wine. And more butter. And brandy, because you have it on hand. Step 3. Roll out and slice up your dough using a ruler that's totally clean, I swear. Begin to notice worrying inconsistency in the thickness of your raviolis. Step 4. Mix the contents of the pan with a mixture of goat cheese (Chevre) and ricotta. Spoon it onto the homemade raviolis. Realizing you're putting wayy to much filling into raviolis. Realize you're going to have a lot of leftover filling. Worry about it later. Seal them bad boys up until you have a plate that looks like this Step 5. Boil them up, cover in a sauce of butter, cream and garlic. Step 6. Eat, forget to take pictures because you're hungry.
I continue to pioneer the Brown Food Movement. Got some dried mushrooms: I'll call it a "medley," because that sounds nice. I reconstituted them, and in so doing made a mushroom stock: There's nothing appetizing about that image. Smelled good, though. Threw that stock in a pot, heated it up. Added the following: Garlic and ginger, because it's hard to tell. I also added soup bones/meat: Edit Oh yeah, also added Chinese rice wine. And eventually some rice vinegar to add some brightness. Simmered the whole shebang for a couple hours to make a base- about 8 c worth of liquid. Took out the bones, added about 1 c of long grain jasmine rice. Cook that jounx down for like another two hours, you get mushroom congee. I added peanuts, soy and chili garlic sauce to mine. Would've been nice to throw in some green onions, but I didn't have any. Weather here recently has been grey. Bouts of rain punctuated with bouts of less rain. I can feel the SAD kicking in. So I'm big into comfort food right now, and congee is about as comfortable as it gets. Warm, mild, inviting. You can add whatever the hell you want to it, don't matter, it's gonna turn out pretty good. _refugee_, I'd never used mushrooms as a base for it, though, and they turned it into an incredible umami bomb. Big upgrade. So thanks for the prompt. The hell are everybody else's dishes?
The ingredients: The finished product: Thats a pisco sour, roasted yukon gold potatoes drizzled with olive oil, sea salt, rosemary, sautéed portobello and shiitake mushrooms. Made with butter, garlic, white wine, ginger and coconut oil. Then a mushroom Ragu. -I sautéed button mushrooms in butter with garlic and white wine. Then used the emulsion blender to whip it up. I added olive oil, sherry vinegar, salt, and iced coffee. -this was so good that after dinner we used some challah bread to sop up what was left. Here's another close up of the final dish. It was tasty:
This mushroom grew up an orphan, and their only emotional outlet was to sang