Okay, so I’ve been trying to eat healthier and, you know, actually cook instead of ordering takeout every night. Mushrooms are super versatile, so I figured I’d try a few quick and easy recipes. Here’s how it went down:
First Attempt: Garlic Butter Mushrooms
This one seemed like a no-brainer. I mean, who doesn’t love garlic and butter?
- First, I grabbed a bunch of cremini mushrooms (they were on sale, so…win!).
- Then I washed them really well. I hate that gritty feeling, so I made sure to get all the dirt off.
- Next, I sliced them up – not too thin, not too thick, just kinda medium.
- I melted a good chunk of butter in a pan – probably more than I should have, but whatever.
- Then I tossed in a few cloves of minced garlic. I love garlic, so I used, like, four. Don’t judge.
- Once the garlic was smelling amazing (but not burnt!), I threw in the mushrooms.
- I stirred them around until they were all coated in that garlicky, buttery goodness.
- I sprinkled in some salt, pepper, and a little bit of dried thyme.
- I cooked them until they were nice and soft, and a little bit browned on the edges. This took, like, maybe 10 minutes? Super quick.
Honestly, these were delicious. I ate them straight out of the pan. No regrets.
Next Up: Creamy Mushroom Pasta
Feeling a bit more ambitious, I decided to try a creamy mushroom pasta. This one took a little longer, but still pretty easy.
- I started by cooking some pasta – I used fettuccine because it’s my favorite.
- While the pasta was cooking, I prepped the mushrooms the same way as before – washed and sliced.
- This time, I used a mix of cremini and shiitake mushrooms, just to be fancy.
- I sautéed the mushrooms in butter (again, lots of butter) with some garlic.
- Once the mushrooms were cooked, I poured in some heavy cream. Maybe half a cup? I just eyeballed it.
- I added a sprinkle of Parmesan cheese, because why not?
- I let it simmer for a few minutes until the sauce thickened up a bit.
- Then I drained the pasta and tossed it into the mushroom sauce.
- I mixed everything together until the pasta was well coated.
This was also super yummy! The creamy sauce was perfect with the earthy mushrooms. I added a little extra Parmesan on top, because, cheese.
Finally: Simple Mushroom Omelette
For a quick breakfast, I decided to make a mushroom omelette.
- I whisked together a couple of eggs with a splash of milk, salt, and pepper.
- I sautéd some sliced mushrooms (just cremini this time) in a little bit of butter until they were soft.
- I poured the egg mixture into the pan with the mushrooms.
- I cooked the omelette until it was set, then I folded in half.
Boom! Super simple and satisfying. I could have added some cheese, maybe some onions, but I was in a hurry. Still tasted great!
So, yeah, mushrooms are definitely going to be a regular part of my diet now. They’re easy to cook, super versatile, and you can make some seriously tasty meals without spending hours in the kitchen. My cooking journey continues!