So, quick show of hands, where are we at on the subject of swearing in blog posts? Because let me tell you, I have spent the last week of spring dealing with freezing rain, snow, and ice. Turns out the groundhog was right. On the plus side the shovel I bought a little late in the winter is working out well as is my new lightweight down jacket.
In case you haven’t caught on from my late season purchases, I am a sucker for a good sale 😉
Ok on to more exciting things, yes even more exciting than a good sale – foodies from Ontario and BC PAY ATTENTION. Desi Eat is running an exciting contest called #CookingWithFoodWaste for Earth Day. The winner gets to win 200 dollars (yes, 200!) and yours truly is judging it. Hop on to their link right here to check it out!
Now back to them Roasted Mushrooms. Despite my mothers protests about mushrooms essentially being fungus (lol), I am also a sucker for mushrooms and absolutely adore these tart tangy ones. I love the idea of cooking Thai food for friends, like this Red Curry, or this Thai Fish Tray Bake. However, I always struggle with what to pair it with. Rice is a no brainer, and I am a huge fan of Chrissy Teigens sweet and salty coconut rice. A good zesty salad like this Thai Crunch Salad is always welcome too, but the desi in me is like “that’s it?”
Enter these Roasted Mushrooms with Spicy Thai Dressing from Alex Guaranschellis book “The Home Cook”. I must admit it was such a pleasant surprise to read a book by a chef that kept true to it’s promise in the sense that nothing it was complicated or intimidating and I am looking forward to cooking some more from this book.
- 1/4 cup lime juice
- 2 tsp Sriracha
- 1/2-3/4 tsp crushed red pepper flakes
- 1 tbsp dark soy sauce
- 2 tsp honey
- 1 tsp fish sauce
- salt (if needed)
- 12 oz cremini mushrooms, halved
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Squeeze the lime juice into a measuring cup, add remaining dressing ingredients, whisk briskly and adjust seasoning
Melt the butter over medium heat
Add the olive oil and mushrooms
Season with a pinch of salt and cook until the mushrooms release their rich liquid and cook till it evaporates, 10-12 minutes
Switch the stove off and add the dressing
Let the mushrooms sit for a few minutes before serving