“Most of what we say and do is not essential. If you can eliminate it, you’ll have more time, and more tranquillity. Ask yourself at every moment, ‘Is this necessary?'” Marcus Aurelius
Good grief! Now I’m supposed to eliminate most of what I say and do. Think, think… That just might merit looking into. Hmmm.
And then I had some mushroom stems left from a bunch of shiitake mushrooms that I bought to saute and add to my luncheon omelette. Generally, I take the stems and simmer them in water. I add the resulting mushroom broth to a batch of soup. This time, however, I used my immersible blender and made a slurry out of the cooked stems and water. I simmered this until it became a thick mushroom paste. Now what?
Now, it was time to find a recipe for mushroom sauce and/or mushroom dressing. I found both!
2 T mushroom paste, homemade, see above
1/4 cup olive oil
1 T minced onion
1 T minced garlic
1 T nutritional yeast
1 to 2 T frozen lemon, grated
1 t apple cider vinegar
1/2 t salt
crank in some pepper
You just might be using some whole wild mushrooms that you’ll want to saute in the olive oil. Just do that for about 3 or 4 minutes. If you don’t have these on hand and you’re using mushroom paste, put this into a blender or use your immersion blender and whip this up with the olive oil.
Add the egg and purée for 30 seconds. Add the onion, garlic, nutritional yeast, grated lemon, vinegar, salt, and pepper. Purée a bit more. Add splashes of additional olive oil until the sauce is a consistency that you love.
For a milder taste, use plain olive oil, not the extra virgin first cold pressed. It can be difficult to find but it’s worth the search.
I love this mushroom sauce over an egg and veggie omelette, which is my usual lunch. I added a sprinkle of herbs de provence. A serving of green beans on the side. What a delicious meal!
Loveya – The Grandma
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.