Lotta Lotta Mushrooms
Spaghetti & Meatballs with Lotta Lotta Mushrooms Cream Sauce
Growing up, the one food I absolutely hated was mushrooms. It was the consistency that got me. But thankfully that opinion has changed greatly and I’m now mushrooms’ #2 fan. Who is #1? Well that would be my dear friend, Megan. Megan and I have been friends since we were 3 and for as long as I’ve known her, she has been obsessed with mushrooms. And naturally, as any good friend would, Megan wanted me to share in her love for these fascinating fungi. So at the ripe age of 8, we created our first recipe together, Lotta Lotta Mushrooms.
When dealing with a picky eater or trying to overcome a food “phobia”, a great method is to get into the kitchen and start experimenting! Find dishes you like and try incorporating those dislikes into them. Or you can be like us and just add a lotta, lotta garlic and butter to the pan, which would make even an old shoe seem appealing.
Lotta Lotta Mushrooms is great as a simple side dish or you can turn it into a sauce (as I did above) to use over chicken, beef or as a pasta dish. It’s versatility is its trademark and opens the door for more creativity in the kitchen.
Now that I’m older, my love for mushrooms goes well beyond the kitchen as their benefits extend beyond as well. One little blog post here doesn’t do them justice, but some medicinal properties mushrooms have include: immune support, antioxidant, anti-inflammatory, manage blood sugar, supports brain health, supports nervous system, and increases energy and stamina. I know that as Sarson Suppers continues, we will dive even deeper into types of mushrooms and even foraging for them, so get ready. But until then, I hope you like Lotta Lotta Mushrooms a lotta lotta lot.
1 lb Mushrooms of your choice (Crimini, Baby Bellas or Woodland Mix are great options), cleaned and sliced
4 TBL Butter
1 TBL Extra Virgin Olive Oil
3 cloves Garlic, crushed
1/4 c. Sherry or White Wine (optional)
Salt & Pepper, to taste
Fresh Thyme Sprigs
Fresh Parsley, chopped
In a large saute pan, melt butter and olive oil together. Sweat garlic over medium heat for about 30 sec. or until fragrant. Add your sliced mushrooms and whole thyme sprigs. Toss to coat in butter/oil mixture. Season with salt & pepper. Continue sauteing for approx 2-3 min or until mushroom slices are slightly softened. Add sherry/wine and reduce to half. Once mushrooms are cooked yet still firm (be careful as to not completely shrink), pull from heat. Discard thyme sprigs, add fresh parsley and serve.
