Filed under: recipes
I had a fabulous meal planned for Christmas day. The new boy and I had been having a terrible time finding room in our schedules to see each other, and we finally both had the same day off from work. I wanted to do something special, and cooking dinner sounded like the best possible option.
Until he flaked via text message. I deleted his phone number and had vodka and pretzels for dinner. The last thing on my mind was cooking a tasty meal.
However, I am not one to waste good mushrooms, and I had bought a bag full of wild hedgehog mushrooms the day before. So today I cooked what should have been a meal for two. I would have done something fancier, had I had an audience, but a simple stir fry was just as delicious. I think I have a new second favorite mushroom.
Hedgehog Mushroom Stir Fry
1 medium red potato
1/2 red onion
1 small head of broccoli
1 cup hedgehog mushrooms
butter
ginger juice
soy sauce
salt
white pepper
I cooked the onions and potatoes for about ten minutes, then added everything but the broccoli. I stir fried everything on medium high heat until the mushrooms were cooked through, then added the broccoli for just a few minutes.
Simple and tasty.
After having hot buttered rum at KoKo’s last night, I decided to try making it myself. I made a batch of spiced butter, so that I could bring it to work and make this cocktail for my Monday bar patrons. It was a huge success, and I almost ran out of butter. I didn’t measure anything, but it’s easy enough to figure the amounts out by taste. Here’s the recipe:
Salted Butter
Brown Sugar
Pumpkin Pie Spice
I simply melted a stick of butter and mixed in maybe half a cup or so of brown sugar and about half a tablespoon of pumpkin pie spice. I then put slightly less than a tablespoon of the mixture in each glass, mixed in a little hot water, added Captain Morgan’s Spiced rum and more hot water, and garnished it with a lemon twist. Delicious!
