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

1. In a non-stick pan, add the mushrooms. Sprinkle with salt to release the moisture in the mushrooms.
2. Once the pan is hot, add the wine and stir, letting the mushrooms bubble in the wine
3. Cook over high head until the liquid has been evaporated
4. Stir in the butter, and let the mushroom sear for 3 or 4 minutes per side.
5. Serve hot! You can sprinkle chives or a little bit of pepper if you’d like.