An Easy Snack
Sarah's sister here - once again covering for Sarah's lack of postings. I do not consider her preceding post as valid since, as a science nerd, it made me cringe a bit. I am glad you enjoy the wonder that is fermentation dear, but bacteria do not fart carbon dioxide and pee alcohol (and bad spirits don't give you a tummy ache either)! Please refer to Harold McGee's "On Food and Cooking" for less whimsical explanations of these mysterious phenomena.
I thought I would post another easy recipe, this one for a tasty afternoon snack that will get rid of any mushrooms you have turning smelly in your fridge. Good for using stale baguette too.
-a bunch of button mushrooms, diced into very small pieces (if you have exotic or wild mushrooms, all the better)
-butter and olive oil for some sautéing
-a clove of garlic, minced
-small sploosh of dry sherry, or a touch of brandy
-salt and pepper
-cream (half and half is fine, whipping cream would be nice too)
Put butter and olive oil (or one or the other) in a sauté pan over medium heat. Add mushrooms and saute for a while until partially cooked. Add garlic and keep sauteing for a while longer to get rid of the water. Add sherry or brandy (note that brandy is a bit stronger and can get nasty if you add too much, so I stick to sherry when possible). Let the liquid cook mostly then add thyme, salt and pepper. Once liquid is gone add some cream. Cook off the liquid so it is a thick coating on the mushroom pieces. Taste for desired level of saltiness and increase if necessary. Take off heat and serve on little toast rounds or in cooked mini-tart shells. This is very easy and people like it. You could get fancy and add some bacon or cheese or dried fruit, but this is perfectly good as is.
And before I forget - let me mention how much I enjoy Niagara Grocery. It is a nifty, family-run place with some great local products and it is conveniently located a couple of blocks from my seester's house for those times when I need cream in the morning and the fridge is empty.