Keeping it simple: mushroom toast

And hello again ragazzi.  Today, Annalena  is going to lead you through a recipe that is really very easy, and very good.  It's the type of thing she and the Guyman eat with their soup on Monday nights.

Now, at the start, Annalena DOES have to say:  if you don't like mushrooms, you will not like this recipe.  In Annalena's experience, mushrooms are a love/hate food, sort of like eggplant, or liver, etc.  If this  is not your thing, you can find other recipes.

Also, and this is very important, certainly to Annalena.  You will only find Annalena claiming a recipe is her own, if it in fact is.  Most of what she cooks, is inspired by what she reads.  If she changes a recipe significantly, she does not credit it.  If she makes small changes, she does refer to where it came from.  So, tesori, chances are you will find most of these recipes in similar form.  For example, this one began with a recipe by a favorite of Annalena, David Tanis, in the New York Times.  Not everyone reads the paper, and  everyone certainly does not read the cooking section.  Indeed,  Annalena misses the paper frequently, and the recipe section more than she would like.  We have lives.  Annalena is trying to make everyone's life easier.  She is not stealing. 


Now, let us go ahead with making our mushroom toast.  As Annalena said, it's very easy. 

If you have ever cooked mushrooms, you have experiences "shrinkage."  Mushrooms are LOADED with water, and if you are going to have a satisfying portion, you must plan on a half pound of raw mushrooms per person.  We are going to be working with one pound, and you will see what Annalena means as we proceed.

First our mushrooms.  Now, Annalena was extravagant, because , well, she is.  She used cremini mushrooms, which had come in her CSA box, and then splurged on some foraged chanterelles at the farmers market. 

These weighed just about a pound.  What one does next, is to chop them roughly.  You'll be doing this for less time than you think, because mushrooms yield to the knife very easily:

So, there is our pound of mushrooms, all set for what's next.  And what's next is a saute'.

Remember that "saute'" means "to jump"  (in French.  "saltare" in Annalena's tongue)  So use a big pan, because the veggies need to move a little.  Melt two tablespoons of butter in that pan:

You want to add a few sprigs of thyme, and a couple of cloves of garlic, peeled and chopped.  Annalena always kicks up the herbs and sometimes the garlic on these recipes.  You know your own tastes.  And if you don't care for thyme, use rosemary, or sage, or any herb that you like.  

What you see above, is that pound of mushrooms,  right after the garlic and thyme have cooked for about thirty seconds.  Now, watch what happens.  You leave these alone for about 4 minutes and then you stir them.  This is what you have:

Annalena always finds herself a little stunned as the mushrooms collapse.   And as the television commercial says: 

BUT WAIT.  THERE'S MORE.

Indeed, there is.  We are going to stir these mushrooms, and cook them for four more minutes, to get:

Incidentally, ragazzi, here is a tip for knowing when the water is all gone.  That "sizzle" you hear when food is cooking, is water bubbling off.  When the water is gone, the food will begin to crackle. That's when you have to be careful.  Nothing that sizzles, will burn.  Food that crackles, will burn really easily.  

We're almost done.  You can add an optional shot of sherry or marsala, or madiera.  Some strong alcohol to bring this home.   What Annalena finds is not optional, is:

What you have here is creme fraiche.  This is one of the greatest gifts given to us, in Annalena's view.  You can make it yourself, and at some point, we will.  Annalena made the decision to make this "on the fly," so she didn't have time to make her own.  Buy an organic brand.  You'll need 1/4-1/2 cup of it, and just stir it into those mushrooms, with the heat off.

If you haven't made a little toast already, make it now.  Two big, thick slices.  Annalena doesn't own a toaster (or a microwave).  She toasts her bread in the oven.  Then, pile the mushrooms on the bread, equally (or give yourself a little more for being the cook), slice them, and:

Ragazzi, let Annalena tell you something:  she made something else for her lunch  and doesn't have enough mushrooms in the house to make this, but she would go out and buy them to make it for herself.  Treat yourself.   Spend some money on the mushrooms (you're worth it.  Yes, you are), and make yourself something like this.  

When we return, we're going to start making some more challenging dishes.  Forewarned is forearmed.  And we will be working with another love/hate ingredient:  lamb.