Snap up some lobster mushrooms
Ever have guests pop in, and all you have in your fridge are salmon cheeks, conch, and lobster mushrooms? Just me?
Phil was in Vancouver this week, so I had been living off the land, aka my pantry. Anyone try to make it as long as you can without grocery shopping when you’re just cooking for yourself and your kids? Just me? For one meal this week I ate plain quinoa. Unfortunately I still couldn’t convince myself to reduce my lentil supply.
Anyway, it was at the end of this week that some friends dropped in as they were on their way out for a girls’ dinner at a restaurant very close to my house. We had a great time hanging out on the porch, drinking wine and enjoying the last of the nice summer weather. And then unfortunately, one of the ladies had a nasty allergic reaction to the wine, and their dinner plans were quickly cut short. Someone should really study wine intolerance – it’s a lot like lactose intolerance, but the effects are nastier, and they always seem to catch you by surprise. I have to say that I’ve been affected by this condition once or twice, and it definitely merits further study. And cheese accompaniment.
So the remaining ladies needed sustenance. Luckily I had a baguette on hand, because I was preparing to serve the odd lobster mushrooms I found at the market for this blog, but I have to say that it was karma that I had a starving tipsy audience to serve it to because that always makes recipes much more delicious. This one was easy, can mostly be created from what’s already in your pantry, and it obviously went over very well.
Sauteed mushrooms on toast
- Small lunchbag of lobster or other creative looking mushrooms, chopped coarsely
- 1 pint traditional button mushrooms, if desired (I grabbed these to add volume to the recipe, because they’re cheaper), chopped coarsely
- 1 large clove of garlic
- 1/4 of a large onion, diced
- Olive oil
- Good handful of parmesean
- Baguette, sliced thin
1. Preheat oven to 400. Lay baguette slices on baking sheet, and toast in oven about 4 minutes. Remove, slice a garlic clove in half, and rub tops of baguette with the clove. I rushed and so didn’t do this step, but I’ve done it for bruschetta and it does make a difference to your results.
2. Heat a generous dose of olive oil in a pan. Add onions and diced garlic clove, and cook 1 minute. Add mushrooms and cook until soft. Add parm.
3. Add pan contents to food processor, and let it go until incorporated, but far from smooth. Spread on toasts. C’est tout!
As mentioned, these went over well. You could use any variety of mushrooms really, because different types add great textures and flavours. The lobster mushrooms – very cool, actually made up of two mushrooms that grow on top of one another to make one that looks like lobster meat – are supposed to taste seafood-ish, but I didn’t really sense that. I’d definitely try them again, though. Rating: 3 Yums
Wine accompaniment: We found that white wine and Guiness went very well with this recipe.