Tuesday, March 11, 2014
Potatoes Smothered in Fungus
I made these the other night, and they were SO GOOD!
Bake a potato. Meanwhile, slice some mushrooms. Cook them in a dry pan for a few minutes to concentrate the flavor. Then add some oil or butter or vegan margarine and cook them another couple of minutes. Add some white wine, deglaze the pan, and cook until the liquid is mostly absorbed.
Cut open the baked potato. Smother it with the mushrooms.
I topped it with a medallion of fresh mozzarella and a sprinkle of smoked paprika and some freshly cracked black pepper (not a food snob: I have a cool pepper-cracker that I get a kick out of using).
That's braised cabbage on the side. It was very good, too.
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