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This is the best dish I’ve cooked in quite some time:

Linguine with Peas & Mushrooms
(This made 1 heaping serving.)

Linguine (fettucine or spaghetti can be substituted, I suppose … or probably any other pasta you happen to have in the cabinet)
3 to 5 tablespoons of salted butter (hey, I never said this was a low-fat recipe!)
5 or 6 sliced white “button” mushrooms
2 or 3 small handfuls of frozen sweet peas
1/4 a medium sweet onion, sliced fine (or is it “finely”?)
A clove or 2 of garlic, minced (I used about a full teaspoon of minced garlic from a jar)
Salt and pepper
Parmesan cheese

In saucepan, melt butter over medium heat. Add onions, mushrooms and garlic; saute for 5 minutes. Add peas and cook on low heat for another 5 minutes. Salt and pepper liberally. Set pan aside. (I prefer the mushrooms to be slightly softened but not mushy.)

Cook a serving of pasta according to instructions on the box. (I ALWAYS cook too much.) Drain pasta water and add a teaspoon or so of butter to pasta. Add mushroom-and-peas mixture to pasta. Allow to simmer for 5 minutes. Serve with freshly grated parmesan cheese on top. (I prefer this kind of cheese; freshly grated truly DOES make a difference, even with “standard” parmesan!)

I found a few of these mushrooms in my back yard today. Not sure what variety they are, but I always assume any mushroom in the “wild” is poisonous. (Heh, like my back yard is wild!) The tops of these were about the size of a dime.

Mushroom at Morning

Later, Delra and I had mushrooms (a non-poisonous variety, of course!) with our pasta salad and what she proclaimed as “the best steaks ever” (ribeyes I marinated with a little olive oil and some season salt and then grilled).

Steak Lunch

Meanwhile, I think I might have poison ivy. And, as usual, I have absolutely no idea where I may have gotten it. Needless to say, I am not happy about this at all.

August 2020

My Shots on Flickr



Shed & Pump