I love eating and drinking

[erilyn]

Whenever I ponder vegetarianism (I acknowledge the excellent arguments in favour), I eat something like the tender, juicy steak we had for dinner last night, and just...no. I can't. Meeeeeaaaat, mmmmm.

And the mushrooms were divine! My mother's comment as I was drooling over them - "well these have both vermouth and sherry". Two kinds of alcohol (+ lemon juice, spring onion, garlic, oregano and some other things) is clearly why my mushrooms (often featuring alchohol but only ONE kind) are always inferior.

The steak was accompanied by a young yet good West Australian sauvignon blanc semillon blend, and followed by some delicious crumbly vintage cheese with cabernet paste, and a small glass of Rutherglen tokay.

::reads post:: um, not an alcoholic!

My sister just asked if I wanted to watch this week's Criminal Minds, so I settled down on the couch with my cereal and, just as she hit play, remembered "didn't we watch this yesterday?" (and the answer was yes - we so smrt).

Comments

[kittykatz.livejournal.com]

Hmmm, those mushrooms sound divine. Recipe?

[erilyn.livejournal.com]

Sorry, there isn't really a recipe, its just how we cook them, either in frypan or in the oven. You want enough liquid to keep them moist, but not swimming in it.

Toss the spring onion in for 30-60 seconds before the mushrooms. We cook in a mix of olive oil and a little bit of butter.

mushrooms
spring onion
alcohol
lemon juice
garlic
oregano
ground ginger
ground nutmeg
black pepper (just a bit of each of these)
fresh parsley (if you like, at end)

Hope that makes sense :)