About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Smothered Boston Lettuce with Pancetta | Main | Fresh Mushrooms with Porcini, Rosemary and Tomatoes »

Sautéed Mushrooms with Olive Oil, Garlic, and Parsley, Two Methods

Well, I've had a run of pretty quick and easy recipes, but that ends today.

- First, I have to prepare two dishes.

- OK, I thought, I'll just do one, then add some ingredients and do the second one.

- Not possible I discovered. I have to start both from the beginning.

- Ah well, I'm just sautéeing some mushrooms, shouldn't take very long.

- Not exactly - well over an hour to prepare both recipes.

.... Actually, I'm exaggerating a bit. Each of these recipes is pretty simple, but I have to do something to add a bit of drama.

Ingredients below - cremini & dried porcini mushrooms, garlic, olive oil, parsley, salt & pepper. One recipe only uses the cremini mushrooms, the other uses both kinds. Instead of doubling the amount of cremini mushrooms to prepare each recipe as described, I halved the amount for each recipe & made a few additional adjustments.

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The first method uses only the cremini mushrooms and can be served warm with a meal or allowed to cool and served as an antipasto. I chose the latter.

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The second method includes a reconstituted package of porcini mushrooms. This method also takes significantly longer than the first one. I served this with a pork chop recipe prepared by Irene back in November.

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What I liked about this recipe:

I like mushrooms.

What I didn't I like about this recipe:

Of the two methods, I much preferred the second one, with the porcini mushrooms. I thought it was well worth the extra effort, compared to the first method, which I found a bit dry - but maybe that's because I served it as an antipasto.

Would I make it again?

Well, if I am ever looking for a mushroom recipe, I will be inclined to select the second method with the porcini mushrooms.

Comments (3)

Its a mark of a true cook when the recipe you like is far more work but yields happier results. Well done Doug!

They both look great Doug!

As for your first recipe, serving it as an antipasto on crostini, I would drizzle a little olive oil on it since you felt it was dry.

I think I'm with you on this one, Doug. The second looks like what I'd like to make -- also with the pork chops! :grin:

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This page contains a single entry from the blog posted on February 9, 2011 6:00 AM.

The previous post in this blog was Smothered Boston Lettuce with Pancetta.

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