Sauteed Mushrooms

Okay, this is my third attempt to write this post.  And since each subsequent attempt means I have to start from the beginning and edit what I've written, I am determined to finish this one.

The first edit was easy, because all that I had accomplished with my first attempt was "Sauteed Muuuuuuuuu" in the title field.  Give or take a few u's, I didn't count how many there actually were.  That's right, I fell asleep before I barely even started.

And the second attempt, I fell asleep while writing the above paragraph.  

Before you wonder if my laptop is pumping out some sort of a sleeping mist, let me just say that I've been dealing with a nasty summer upper respiratory infection which has left me wiped out by the end of the day.

And now that I'm feeling better, I'm not so wiped out, maybe just feeling grumpy.  Take last night for example.  My grumpiness prompted me to take this picture:

I was at Fenway Park, which is usually my happy place, but in the seventh inning the Red Sox blew a 9-3 lead and that made me grumpy and then I started wondering why the head of the person sitting in front of me (see picture) seemed to be growing larger as the game went on.

That was my view.  It could have been worse...despite obstructing my view, the young man with the expanding head was extremely well-behaved and hardly moved at all during the game, so there was no bobbing and weaving on my part to see around him....I simply had to lean to the left (to see the pitcher) or lean to the right (to see the batter).

Thanks for listening.

If you're not feeling well, you may consider chicken pot pie or beef stew your comfort food of choice.  Not me.  Nuh-uh.  I need mushrooms.  The steak under the mushrooms is merely incidental.

Today's Playlist

• "Ain't No Rest For The Wicked".........Cage The Elephant
• "Lyin' In The Name Of Love"........Joe Louis Walker
• "Streetcorner Symphony".......Rob Thomas
• "Jerk It Out"........Caesars
• "Somewhere Only We Know".....Keane

Sauteed Mushrooms (4 servings)

• 1/4 cup olive oil
• 1 pound sliced mushrooms
• 6 cloves garlic, crushed
• 8 scallions, sliced
• salt and pepper to taste
• 1 cup beef broth
• fresh chopped parsley, for garnish, to taste

 Gather your ingredients.

You're not imagining things, the ingredients in this picture don't exactly match up with the amounts that I gave you.  The recipe that I gave you is for four servings, but since I am the only one in my family that likes mushrooms, I only needed ingredients for two servings.

Two servings.  For me.  Comfort food, remember?

Also, while I'm baring my soul here, I must confess that while you see parsley in the above picture, and I did chop it, I forgot to use it to garnish the mushrooms.  Which you will definitely notice in the final picture.

Okay, prep your ingredients.  Slice the mushrooms and scallions, chop the parsley, peel the garlic.

Heat a large saute pan over medium-high heat.  Add the olive oil.

 When the oil is hot, add the mushrooms and scallions.  Crush the garlic directly into the pan.  Stir it around until it starts to sizzle and the mushrooms start to soften, about 2 or 3 minutes.

 Add the salt and pepper.  Allow the mushrooms to sit and cook, stirring occasionally, until they start to brown.   This will take about 5 minutes.  The heat should still be medium-high; hot enough that there's some sizzling going on, but not so hot that the oil overheats and starts to smoke.

 When the mushrooms have started to brown, add the beef broth.

 At this point you can turn the heat up a bit higher.  You want the broth to evaporate by at least half.  Stir occasionally until the broth has evaporated, which should take about 3 or 4 minutes.  At this point you can stir in the parsley, or sprinkle the parsley on top as a garnish.  Both of which I forgot to do.  Probably because I was in such a hurry to eat the mushrooms.

Enjoy!