Subject: Mushroom Butter Spread
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 02 2002 - 22:08:49 EST
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FOOD FUNNY
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Here's one from Fran in Seattle:
"The Jewish people have observed their 5758th year as a people," the
teacher informed his class. "Consider that the Chinese have observed
only their 4695th. What does this mean to you?"
After a reflective pause, little Johnny volunteered, "Well for one
thing, the Jews had to do without Chinese food for 1063 years."
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TODAY'S RECIPE
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Ah, butter. I know it's high in saturated fats and cholesterol and
all that stuff, but it just tastes so darned good. You have probably
noticed that my recipes rarely call for butter and that I usually
specify olive oil when any fat will do, but sometimes the unique
flavor of butter is the focus of a dish. Here are a few such dishes:
Monday's Starter
Mushroom Butter Spread
Tuesday's Soup or Salad
Spinach Soup
Wednesday's Side Dish
Sauteed Cauliflower
Thursday's Entree
Salmon Fillets in Beurre Noisette
Friday's Dessert
Butter Wafers
The best way to improve on the basic bread and butter theme is to
improve the butter, like in this recipe:
Mushroom Butter Spread
3/4 cup (180 ml) butter at room temperature
1/2 lb (225 g) sliced mushrooms
1 tsp (5 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
2 Tbs (30 ml) dry sherry or Cognac (optional)
Heat 1/4 cup (60 ml) of the butter in a skillet over moderate heat and
saute the mushrooms until golden brown, about 10 minutes. Combine
with the remaining ingredients in an electric blender or food
processor and process until smooth. Spoon into a serving bowl and
refrigerate until firm, at least 2 hours. Serve with crackers, melba
toast, thinly sliced bread, or raw vegetables. Serves 8 to 12.
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