PERSPECTIVES/ THE CONSULTING GROUP, LLC
  • Home
    • Who We Serve
    • How We Work
    • Services >
      • Concept Development
      • Strategic Planning
      • Brand Development
      • Operations
      • HACCP / Food Safety
      • Menu / Product Development
      • Marketing / Research
      • Design
      • Market Planning / Site Analysis
  • Why Perspectives?
    • About Us
    • Principals
    • Mission Statement
    • Code of Ethics
  • Clients
    • Testimonials
    • Client List
  • Contact Us
    • Phone, Address & Contact
  • Covid-19 Survival Guide
  • Perspectives On Food

Cooking Lesson #247: Wonderful, Marvelous ‘Shrooms

3/15/2021

0 Comments

 

… from the California Kitchen

Sauteed Mushroomscredit: Sébastien Marchand (Unsplash)
How you doin’? Last week Joan came into my office and told me that she wanted to see more side dish recipes that are less calorie-laden—she said, no cheese, little butter and lay off the potatoes and pasta. I thought for a while and told her to get a steamer. You don’t need recipes for steaming. I guess that wasn’t good enough as she stuck to her guns.
 
So, after I picked myself off the floor, I went into our restaurant archives… the new side recipes you are going to see are from any one of my restaurants or even back to my days at the Cordon Bleu. Today's recipe comes from my Customs House restaurants.
 
Eating mushrooms, dates back to ancient times. Edible mushroom species have been found in 13,000-year-old archaeological sites in Chile. Ötzi, the mummy of a man who lived in Europe between 3400 and 3100 BC, was found with two types of mushrooms. Back then picking mushrooms was like playing Russian Roulette today. You see, not all mushrooms are edible. The world's most poisonous mushroom, Amanita phalloides, commonly known as the Death Cap Mushroom, is responsible for 90% of the world's mushroom-related fatalities. So, don’t go picking those pesky little mushrooms growing in your back yard… you never know.
 
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
 
Ingredients
1 pound white mushrooms, 1/4-inch sliced
1 ounce unsalted butter
1/2 tablespoon minced garlic
3 tablespoons dry sherry
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground coarse black pepper
Parsley, chopped (for garnish)
 
Directions
  1. Using a clean dish towel or mushroom brush wipe any visible soil off the mushrooms.
  2. Cut the stems from mushrooms.
  3. Heat the butter in a sauté pan.
  4. Sauté the mushrooms and garlic until just tender.
  5. Add the sherry and continue to sauté gently.  DO NOT OVERCOOK.
  6. Add the salt and pepper and reduce the liquid by half.
  7. Remove from heat, garnish with parsley and serve.

ChefSecret:  You can make this same recipe with brown, portobella or wild mushrooms. These sautéed ‘Shrooms are great in omelets, on burgers and atop grilled steaks.

Covid-19 Quip of the Day: “One can get a bit paranoid during these COVID-19 times. I was recently asked what I did last weekend? I squinted and replied, Nothing… what did you hear?”
-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#SideDish #Shrooms #SauteedMushrooms #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture

    For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities.

    We are expert in the following areas: Strategic Planning, Concept and Brand Development, Market Research, Operations Systems Planning, Operations Programming, Menu Planning & Inventory Optimization, Product Development, Training Programs, HACCP / Sanitation / Food Safety, Co-Packer Evaluation & Coordination, Food Processing & Facility Plant Design.

    Categories

    All
    Air Fryer
    Appetizers
    Baking
    Beef
    B'Fast/Brunch
    Chicken
    Cocktails
    Condiments
    Confections
    Dessert
    Dinner
    Entrees
    Gluten Free
    Gluten-Free
    Happy Hour
    Health & Beauty
    Healthy Recipes
    Holiday Recipes
    Instant Pot
    Instant-pot
    Keto
    Kids
    Lunch
    Lunch/Brunch
    Pets
    Pork
    Poultry
    Poulty
    Salads
    Sauces
    Seafood
    Sides
    Snacks
    Soups
    Sous Vide
    Special Edition
    Turkey
    Veal
    Vegetarian

    RSS Feed

    Archives

    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020

www.perspectives-la.com
Copyright © 2021 Perspectives/The Consulting Group, LLC  | Henderson, NV 89052 |   310-477-8877
  • Home
    • Who We Serve
    • How We Work
    • Services >
      • Concept Development
      • Strategic Planning
      • Brand Development
      • Operations
      • HACCP / Food Safety
      • Menu / Product Development
      • Marketing / Research
      • Design
      • Market Planning / Site Analysis
  • Why Perspectives?
    • About Us
    • Principals
    • Mission Statement
    • Code of Ethics
  • Clients
    • Testimonials
    • Client List
  • Contact Us
    • Phone, Address & Contact
  • Covid-19 Survival Guide
  • Perspectives On Food