I was always a picky eater. Finicky too. Even if I liked something, if I wasn’t in the mood, I refused to eat it. My aunt tells me that the only thing she remembers me consistently consuming was orange juice. Anyway, despite my finicky eating, I did like vegetables. I like spinach and green beans, and I loved picking tomatoes out of the garden and eating them during the summer. I liked broccoli with cheese. I don’t remember if I liked mushrooms… but I love them now. I put them in my soup, on my pizza, and sometimes? I just eat them!
A friend told me he dislikes mushrooms because the texture and squish they make in his mouth. Understandable! But, I wonder if I made him mushrooms if he would eat them. I steam them with some wine, and then with a little pat of butter I sear the mushrooms until they develop a delicious golden brown sear. They are a little crisp, chewy and juicy on the inside. Maybe it’s just because I inherently like mushrooms, but they are delicious!
Seared Mushroom (the Kaprise Kitchen way)
- 12 white button mushrooms, sliced
- 1/2 cup of dry white wine
- 1/2 teaspoon of sea salt
- 1 tablespoon of butter
- In a non-stick pan, add the mushrooms. Sprinkle with salt to release the moisture in the mushrooms.
- Once the pan is hot, add the wine and stir, letting the mushrooms bubble in the wine
- Cook over high head until the liquid has been evaporated
- Stir in the butter, and let the mushroom sear for 3 or 4 minutes per side.
- Serve hot! You can sprinkle chives or a little bit of pepper if you’d like.