Friday, June 25, 2010


Got some big ol' stuffin' mushrooms, and whipped up a filling of sauteed mushroom stems, cooked and drained spinach, about a pound of decent feta, and a few drops of fish sauce for that edgy umame taste.

Stuffed in mushrooms, laid in smoking hot pan to sear bottoms, and broiled until the tops are done. Eaten like steak, with a knife and fork.

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