Caramelized Mushroom and Goat Cheese Pasta
278 notes
·
View notes
Chicken, Mushroom, & Rosemary Pot Pies
711 notes
·
View notes
I never post this (because I bearly post) but Ethan Whinters is one my favorite people and I consume and create so much media of him. So I'm gonna post random things I thought about starting with these two.
Mold man here gets absolutely doused in rain, to the point where he's sopping wet, he then tries to warm up making him humid. This causes him to start sprouting mushrooms and creating spores.
Ethan and Rose are connected via some kind of mycelium system because they're both the same kind of mold. Because of this they have a mental link/communication system that they use to mess with everyone.
23 notes
·
View notes
Garlic Beefsteak with Mushrooms and Béchamel Sauce
Ingredients:
Steak:
2 beef steaks (such as ribeye or sirloin), about 1-inch thick
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs (for garnish)
Mushrooms:
1 cup mushrooms, sliced (such as cremini or button)
1 tablespoon butter
1 clove garlic, minced
Salt to taste
Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and white pepper to taste
A pinch of nutmeg (optional)
Instructions:
Prepare the Steak:
Season the steaks generously with salt and black pepper.
In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.
Remove steaks from the skillet and let them rest.
Cook the Mushrooms:
In the same skillet, melt butter over medium heat.
Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.
Season with salt to taste. Remove from heat and set aside.
Make the Béchamel Sauce:
In a saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 2 minutes without letting it brown.
Gradually add the milk, whisking constantly to prevent any lumps from forming.
Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.
Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.
Assemble the Dish:
Place the rested steaks on a warm plate.
Top the steaks with the sautéed mushrooms.
Pour the warm béchamel sauce over the steaks and mushrooms.
Garnish with fresh rosemary sprigs.
5 notes
·
View notes
Got Rosie some new outfits
2 notes
·
View notes
Baked Balsamic Lentil Stew with Mushrooms and Rosemary Potatoes
68 notes
·
View notes
i’m quick pickling mushrooms! i’m rly excited about it, i’ve never pickled mushrooms before.
i just used my usual pickling mix of garlic, mustard seeds, and 4 types of peppercorn, but i’m out of dill so i used rosemary bc i know it goes well with mushrooms and i have like a huge paper bag full of rosemary that i picked and dried so. like i use rosemary in everything.
i don’t like sweet pickles so i used equal parts sea salt and light brown sugar* (about 1 teaspoon each) with equal parts of water and white vinegar (1/2 a cup of each) for my brine and i’m gonna let it sit in my fridge overnight, tho i’ll probably test them in at least a few hours and then i’m going to fry them bc i really like fried pickles but i didn’t want to buy cucumbers so i’m pickling mushrooms instead
11 notes
·
View notes