Post by mcbalz on Jan 4, 2010 7:20:58 GMT -5
Quantity of Mushrooms
Coconut Milk
Salt
Nutmeg
Oil (I like organic expeller cold-pressed canola; olive works if you keep heat low).
One of the benefits of living at the sharp pointy end of a long evolutionary spear is that we get to inherit the experience (and technology!) of our ancestors. There's no doubt that cavepeople were tempted by 'shrooms, gathered and ate them, and, of course, some probably tripped and fell along the way. We should be thankful to these pioneers, since their experimentation helped us learn to cultivate a wide selection of yummy edibles.
Mushrooms are a delicious side dish, easy to prepare, and can be served with almost any meal. The first time I made this dish, I served them alongside baked flounder served on greens.
I used to hate mushrooms but I have come to love them. They have a meaty texture, pick up flavors nicely, and are filling but light. They are very low in carbohydrates and low on the glycemic scale / glycemic index, making them ideal paleo-zone foods. They also have significant quantities of minerals and elements that have beneficial properties for achieving your parasympathetic system's bliss.
To make this Mushrooms in "Cream Sauce" side dish:
Wash the mushrooms in a bowl, rinse them, and then let them soak for a while in the bowl of water. Heat up a skillet. Meanwhile, start cutting up the mushrooms into slices. (I like to cut them in half, then each half into 3-4 slices).
When the skillet is hot, wipe it with a light coating of oil. Turn it down to medium or even to low.
Throw in the wet mushroom slices and let them heat up thoroughly, stirring occasionally, until they brown fully. About 10 minutes. Water will come out of the mushrooms into the pan.
Add salt and about 3-4 tablespoons of the coconut milk. Sprinkle in nutmeg. Adding this nutmeg causes the dish to simulate, in taste, a traditional Italian "mushroom bechemel" cream sauce. Stir this "cream" sauce until it combines with the mushroom juice and coats the mushrooms. Then turn off the heat, and reserve the dish until you are ready to serve your dinner.
If you want it to be "thicker" you could sprinkle in 1 tsp. of coconut flour and stir it but I wouldn't do it.
I found this dish to be delicious. Let me know if you like it!
Coconut Milk
Salt
Nutmeg
Oil (I like organic expeller cold-pressed canola; olive works if you keep heat low).
One of the benefits of living at the sharp pointy end of a long evolutionary spear is that we get to inherit the experience (and technology!) of our ancestors. There's no doubt that cavepeople were tempted by 'shrooms, gathered and ate them, and, of course, some probably tripped and fell along the way. We should be thankful to these pioneers, since their experimentation helped us learn to cultivate a wide selection of yummy edibles.
Mushrooms are a delicious side dish, easy to prepare, and can be served with almost any meal. The first time I made this dish, I served them alongside baked flounder served on greens.
I used to hate mushrooms but I have come to love them. They have a meaty texture, pick up flavors nicely, and are filling but light. They are very low in carbohydrates and low on the glycemic scale / glycemic index, making them ideal paleo-zone foods. They also have significant quantities of minerals and elements that have beneficial properties for achieving your parasympathetic system's bliss.
To make this Mushrooms in "Cream Sauce" side dish:
Wash the mushrooms in a bowl, rinse them, and then let them soak for a while in the bowl of water. Heat up a skillet. Meanwhile, start cutting up the mushrooms into slices. (I like to cut them in half, then each half into 3-4 slices).
When the skillet is hot, wipe it with a light coating of oil. Turn it down to medium or even to low.
Throw in the wet mushroom slices and let them heat up thoroughly, stirring occasionally, until they brown fully. About 10 minutes. Water will come out of the mushrooms into the pan.
Add salt and about 3-4 tablespoons of the coconut milk. Sprinkle in nutmeg. Adding this nutmeg causes the dish to simulate, in taste, a traditional Italian "mushroom bechemel" cream sauce. Stir this "cream" sauce until it combines with the mushroom juice and coats the mushrooms. Then turn off the heat, and reserve the dish until you are ready to serve your dinner.
If you want it to be "thicker" you could sprinkle in 1 tsp. of coconut flour and stir it but I wouldn't do it.
I found this dish to be delicious. Let me know if you like it!
