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cimoreneI thought my 2nd favorite quick pasta dish -
I've posted about this before, but it's a can of pre-sliced mushrooms sauteed in butter &/or olive oil with garlic and a few teaspoons of basil and thyme, a fist-sized amount of frozen spinach added, then salt, black pepper or red pepper flakes, and add lemon juice to taste (a few teaspoons up to half a lemon) and grated parmesan after removing from heat, stir, let sit for a while, stir in previously frozen peas if desired. Serve over pasta, or add the cooked pasta to the pan and stir-fry it with the mushrooms and spinach on low for a minute or two before mixing in the lemon and parmesan.
You can make a much gourmeter version of this with all fresh ingredients and fresh herbs instead of course, but it's still good even if you forget most of the herbs - and even pretty good if you forget the lemon or parmesan (mushrooms and spinach are already pretty umami, but the parmesan definitely adds to it).
- was the perfect umami, but if you put two slices of buttered bread, thick slabs of gouda, slices of turkey, and leftover chanterelle-spinach-lemon-sautee mixture in between, and then melt the cheese in a skillet/microwave/(panini press??? I've never used one but probably the best way?).... it's maybe even better. Or just as good at least.
I think it would be even better with tiny slices of dill pickle though. Failing that, one could add sliced olives, but I don't have any at the moment.
I don't actually RECOMMEND melting the cheese for a sandwich in the microwave, and if you do, make sure you toast the bread first and turn it after 10-20ish seconds to make sure the bottom piece of bread doesn't get soggy from steam. But sometimes you just don't want to use a skillet.
I've posted about this before, but it's a can of pre-sliced mushrooms sauteed in butter &/or olive oil with garlic and a few teaspoons of basil and thyme, a fist-sized amount of frozen spinach added, then salt, black pepper or red pepper flakes, and add lemon juice to taste (a few teaspoons up to half a lemon) and grated parmesan after removing from heat, stir, let sit for a while, stir in previously frozen peas if desired. Serve over pasta, or add the cooked pasta to the pan and stir-fry it with the mushrooms and spinach on low for a minute or two before mixing in the lemon and parmesan.
You can make a much gourmeter version of this with all fresh ingredients and fresh herbs instead of course, but it's still good even if you forget most of the herbs - and even pretty good if you forget the lemon or parmesan (mushrooms and spinach are already pretty umami, but the parmesan definitely adds to it).
- was the perfect umami, but if you put two slices of buttered bread, thick slabs of gouda, slices of turkey, and leftover chanterelle-spinach-lemon-sautee mixture in between, and then melt the cheese in a skillet/microwave/(panini press??? I've never used one but probably the best way?).... it's maybe even better. Or just as good at least.
I think it would be even better with tiny slices of dill pickle though. Failing that, one could add sliced olives, but I don't have any at the moment.
I don't actually RECOMMEND melting the cheese for a sandwich in the microwave, and if you do, make sure you toast the bread first and turn it after 10-20ish seconds to make sure the bottom piece of bread doesn't get soggy from steam. But sometimes you just don't want to use a skillet.
