“Cooking is like love, it should be entered into with abandon or not at all.”
Harriet Von Horne
These Delectable Beauties Await Your Next Ribeye!
As is likely most evident to many of you by this point, cooking and food are my life, cooking for those I love, planning dishes to share with you here on Be Still & Eat, and yes even shopping for the ingredients. These are things that give me the greatest pleasure in the world.
Something we all have experienced over the years, particularly during the holidays, is the weird imbalance between time spent cooking and time spent eating. All of the time you spend preparing the meal, the consuming of which is an often brutally quick event. Food that you have potentially spent hours planning for, shopping for and preparing is scarfed back by your guests with such enthusiasm, and speed, you wonder if it could possibly be worth all the effort.
It happens to all of us, and yet we persevere, mostly I suppose because we love those we cook for, and certainly in many cases, not least of which my own, we truly enjoy the process. Recently however I was treated to a completely opposite experience. Allow me to explain…
I was approached by Viva Magazine to ask if I would be interested in providing some recipes for their upcoming summer issue… UH, YES I WOULD! We discussed menu and decided on 7 recipes that I was to shop for and prepare in their studio kitchen, each dish being photographed in turn for the issue. Each dish was to be photographed by a professional photographer and her assistant, with the art director of the magazine there to round everything out. When I photograph food here for Be Still & Eat, it is not uncommon for there to be a short line up waiting to snatch the dish up and devour it. My time allowed to shoot is often rushed to say the least… not so on a studio set I was to discover.
Each dish I presented them with they examined from every angle, they lit it and with all of us watching, tiny morsels would be lovingly and carefully rearranged to show it to its best advantage. It was discussed and possibly moved a quarter of an inch this way or that, props added or subtracted. After a kind of weirdly long period of time I would be told success had been achieved, much praise coming my way for providing such a beautiful subject, then we would move on to the next dish.
It dawned on me midway through the day that never before had my food been given such tender loving appreciation and attention… I gotta say it was rather rewarding. It reminded me to take a tiny bit more time when I’m next in a restaurant or someone’s home, more time to enjoy the beauty of the dish for a few moments before diving in.
It is not uncommon for the most simple ingredients to amount to a thing of beauty, worthy of appreciation and maybe a bit of camera time. This is definitely one of those recipes. It’s not necessarily an everyday recipe, it’s easy enough to make every day but it is pretty rich… you want to save it for that perfectly grilled ribeye … although now that I think of it, pasta would love these mushrooms too.
Enjoy & Namaste!
- 2 TBSP butter
- 20 (or so) medium mushrooms - white is fine, I like cremini for their richer taste and prettier colour), sliced or quartered
- 1 tsp salt
- 1 TBSP fresh thyme, finely chopped (You can use whatever hearty herb such as rosemary or sage if you prefer)
- ⅓ cup red wine
- 2-3 cloves garlic, minced
- 1-2 TBSP fresh lemon juice or to taste
- S&P to taste
- Melt butter in a cast iron, or other heavy bottomed skillet
- Add onions and cook stirring often until they start to become translucent
- Add mushrooms and salt (the salt will help the liquid release from the mushrooms)
- Stir frequently over medium high heat until the mushrooms begin to brown.
- Cook mushrooms for a few more minutes until most of their liquid is released and deep gold is beginning to show. Once you add the wine the browning stops so make sure they're the colour you are looking for in presentation.
- Add garlic and stir constantly for about 30 seconds until aroma is rich
- Add wine, stir until the sauce begins to thicken slightly
- Add lemon juice and S&P to taste
- Finish with fresh thyme
- Serve with a perfectly grilled steak or as a top to some fresh cooked pasta.