I never did make it outdoors. Once again I got hung up learning about RSS feeds and what they have to do with images and domain changes and all that tricky techy stuff that really is not me. But I'm a Capricorn, born in the year of the snake (Yuk), who's more like a bulldog who won't let loose of the Frisbee. I spent so much time manually putting the images back in the last seven posts, I had to go make the mushrooms for the trout tonight and run the dishwasher before I did anything else. I resorted to my watercolor pencils for this very quick sketch done stove top which took on some splatters of port from a overly robust pouring of the wine.
It's a great recipe: a half a pound of sliced mushrooms washed and drained; a tablespoon of soy sauce (light in our house); a teaspoon of sesame oil; vegetable spray and a nice pouring of port or sherry.
You spray the fry pan with the vegetable spray, add the sesame oil, heat over medium high heat till hot, add the mushrooms and the soy sauce. Cook stirring till soy sauce and the liquid the mushrooms give off evaporates, pour in the port or the sherry--about a quarter of a cup more-or-less actually, mostly more. Cook stirring till that evaporates. Then use them over steak or trout or in an omelet or on a grilled cheese sandwich, whatever. Guys love them. I've taken them to a barbecue where they were a hit. And if you multiply the amount of mushrooms to two pounds, they make mushroom barley soup a special occassion. They also freeze.
I'm going to dump them on a piece of rainbow trout in a sprayed Pyrex dish and bake it at 420 degrees for ten minutes. Superb! Better than Pepinos by a long shot. --WHY CAN'T I GET MY PARAGRAPHING TO POST?????????????????????????????????
