I wish I had a clever name for this. However, I will say that it is simply delicious. Maybe I’ll come up with something later and edit the post. I wanted a protein to go with some roasted tomatoes and mushrooms I was making. And […]
Month: September 2018
I am ambivalent about this recipe. The taste was great, but I don’t really like the soupiness of it. And so while I may try the method again, what I am thinking of is trying to turn it into a mushroom soup.
The recipe is from Damn Delicious. I’ve had very good luck with her recipes, always tasty. You can find it here.
I used the mushrooms I had on hand, and a small slow cooker to make a smaller batch to serve two.
I just reduced the garlic, oregano, basil, thyme and bay leaf by a third. Well, sort of. There may have been a bit more than a third of the garlic.
Then tossed it with the mushrooms in the slow cooker, added some chicken broth, covered, and let it do its magic.
Following the instructions, about 20 minutes before the end of the cooking time, I added butter and half-and-half.
And here is the end result:
As I mentioned, the flavor was fantastic. But for me, it didn’t really work as a side dish because you miss out on all the juices if you try to put on the plate. You could of course put it over rice or something like that, but unfortunately I don’t get to eat a lot of that these days. I actually put mine in a bowl and ate it with a spoon.
I do like the flavor a lot, and the ease of just throwing it into a slow cooker. I am thinking of playing with it again to make a small batch of mushroom soup. Maybe adding some earthier mushrooms, and seeing what happens if I use an immersion blender at the end.