Over the weekend my sister and mom came up to NYC to visit me.
Julia (sister) brought me some chanterelles that my brother, Rob, and his girlfriend had foraged.
I didn’t take a picture before, but here is the after…
Simply roasted for 12 minutes at 450F. Drizzled with olive oil and some sea salt before roasting.
This roasting method (evoo + sea salt, roast for 10-14 mins @ 450F depending on the mushroom) is my go-to recipe for all kinds of mushrooms.
Here are some mushrooms from another night (maitake on the upper left and beech -I think- on the right; these are organic and from a Japanese grocery store on 59th street).
What’s your favorite way to have mushrooms? What’s your favorite mushroom?
I think my favorite kind of mushroom is maitake, prepared this way.
Last night Bobby and I celebrated the end of this week + the summer solstice with a delicious home-cooked surf & turf dinner. And I even made it to yoga beforehand (Friday Night Flow @ Pure Yoga).
I posted this on Instagram (@magpie707) last night. It’s a small piece of filet migon (right), scallops & shrimp, and a side of kale + shiitake mushrooms. The recipes were all super simple. They aren’t even recipes, really.
- olive oil
- steak (this one was small – 3.5 ounces. it’s about 2cm thick.)
- butter (optional)
Heat a nonstick pan until it’s screaming hot. Drizzle your steak with olive oil on both sides, and also put a little in the pan. Cook the steak ~3-4 minutes on each side (3 on each side is medium; 4 on each side is done – I did about 3.5 on each side). Done! Serve with a pat of butter on top (optional).
Shrimp & Scallops:
- big scallops (I did 5)
- big, cleaned shrimp (6)
- olive oil
- salt and pepper
Heat a nonstick pan until it’s screaming hot. Season the shrimp and scallops with salt and pepper and put some olive oil in the pan. Cook the shrimp & scallops about 2.5 minutes on each side. Done!
Kale & Shiitake Mushrooms Asian Style:
- olive oil and a little bit of sesame oil
- garlic powder
- sesame seeds
- 1 head of red kale
- 1 box of shiitake mushrooms
- balsamic vinegar (I used a cherry infused one)
Wash and dry the kale. Chop the mushrooms and kale. Heat a wok to high heat and add the olive oil (1-2 tablespoons) and sesame oil (2-3 teaspoons). Add the mushrooms and kale. Add garlic powder, salt and sesame seeds. Cook on high heat for 3-4 minutes, then turn it to medium and cook for another 4-5 minutes, or until the kale is tender (stirring occasionally). Add a few splashes of balsamic vinegar. Stir it around and cook for another 2-3 minutes. Add more salt, if it needs it.
All told, this meal cost about $31 from the grocery store. (Filet mignon = $7, scallops = $14, shrimp = $3.50, organic kale = $2.50, organic mushrooms = $4.) A little pricey for 2 people, but much cheaper than it would be at a restaurant! I’m not including the cost of the pantry items I already had (olive oil, salt, etc…).
Bobby had the steak (I had a bite) and we split the rest, but I got an extra scallop. He was a very happy husband 🙂
Do you like surf & turf? What’s the most expensive meal you cook at home?