Fantastic Fungi

After having a steak with mushrooms last night, I was inspired to make some mushroom magic of my own. One of my favorite ways to use mushrooms - and I love them all - is in risotto. The rice is so creamy, so rich - filled with green onions, crimini mushrooms, and fresh garlic sauteed in butter, not to mention the feta cheese stirred in at the end or the mixture of white wine and chicken stock used to plump the grains. The pay off is so good, I don't even mind stirring it awhile.

When the last ladle of broth and wine went into the pot, I started the main course - salmon patties with a hearty mushroom sauce of their own. I used the "salmon burgers" we previously bought at Sam's Club because they make nice a portion size and are easy to cook. These went into a little hot oil in a large non-stick skillet until they were browned and a little crusty on each side. Next, I pulled them out of the pan and added a finely chopped fresh tomato, minced garlic, and more crimini mushrooms. When the tomato and mushrooms had released most of their water, I added some Worcestershire sauce and wine before sprinkling a little flour over the top to thicken everything up. Finally, I poured the sauce - which was done in a snap - over the patties which I had arranged on a plate. Because the dark sauce, the salmon flavor wasn't strong at all and the whole thing almost tasted like extremely tender chicken breasts. Everyone cleaned his plate for this one!

The only thing that would have made this better is dessert, but alas I didn't make one. Oh well (heavy sigh), maybe tomorrow will bring something sweet. For now, there's a jar of fig jam in the fridge.