OVERNIGHT MUSHROOMS

“All mushrooms are edible, but some only once in a lifetime.”

I still have some of those prolific meatballs leftover from the other day.  I guess I didn’t tell you about that but I will need to momentarily because it’s also a story of miracles.  Or I’ve had too much coffee!

Anyway, these meatballs have been lurking in the fridge and I really intend to eat them if only I could find a way to give them a bit of a change without working too hard on such a project.  And then I stumbled upon a recipe for mushrooms that cooked their own selves, overnight, in a slow cooker.

Well, the recipe called for fresh mushrooms, and I only had frozen.  The recipe also called for 1/4 cup of lemon juice, but I only had the juice of a half lemon.  The other half lemon was used up on July 23 for Lemon Dijon Fish, which you really must try.  But on to the mushrooms.

INGREDIENTS:

8 ounces mushrooms

1/2 cup chicken broth

1/4 cup lemon juice

1/2 cup parmesan cheese, grated or shredded

1/2 cup parsley, fresh and chopped, if you have it.  Dried works too

DISTRUCTIONS:

If using fresh mushrooms, wipe them clean and place them into a slow cooker with the chicken broth and lemon juice.  If using frozen mushrooms, skip the “wipe them clean step”.

Cook on low for about 8 hours.  That’s a good night’s sleep so this is something you can do in your sleep.

In the morning, if you’re going to have mushrooms for breakfast, scoop the mushrooms out of the slow cooker onto a plate and top with the parmesan and parsley.  Otherwise, place the mushrooms into a container and refrigerate them until you decide their fate.

mushrooms

The fate for my mushroom dish was to serve them on top of mashed cauliflower with sweet potato on the side.  You’ll notice that the cheese on the mushrooms isn’t melted and  that’s because everything on the plate is cold and I just wanted to get a picture.

After the “photo shoot” I slid everything into a pan, covered it, and let it warm.  The mushrooms were tasty with just a hint of lemon.  We now eat cauliflower exclusively instead of potatoes.  The sweet potatoes are cubed and boiled.  A bit of butter brings them to perfection.

The good news!  This was only half the mushrooms so I still had half left to serve with the never-ending meatballs.  Life is good.  Keep it simple.

Loveya – The Grandma

Grandma Pat Cooks Sides

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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