Well, I’ve had a run of pretty quick and easy recipes, but that ends today.
– First, I have to prepare two dishes.
– OK, I thought, I’ll just do one, then add some ingredients and do the second one.
– Not possible I discovered. I have to start both from the beginning.
– Ah well, I’m just sautéeing some mushrooms, shouldn’t take very long.
– Not exactly – well over an hour to prepare both recipes.
…. Actually, I’m exaggerating a bit. Each of these recipes is pretty simple, but I have to do something to add a bit of drama.
Ingredients below – cremini & dried porcini mushrooms, garlic, olive oil, parsley, salt & pepper. One recipe only uses the cremini mushrooms, the other uses both kinds. Instead of doubling the amount of cremini mushrooms to prepare each recipe as described, I halved the amount for each recipe & made a few additional adjustments.

The first method uses only the cremini mushrooms and can be served warm with a meal or allowed to cool and served as an antipasto. I chose the latter.

The second method includes a reconstituted package of porcini mushrooms. This method also takes significantly longer than the first one. I served this with a pork chop recipe prepared by Irene back in November.

What I liked about this recipe:
I like mushrooms.
What I didn’t I like about this recipe:
Of the two methods, I much preferred the second one, with the porcini mushrooms. I thought it was well worth the extra effort, compared to the first method, which I found a bit dry – but maybe that’s because I served it as an antipasto.
Would I make it again?
Well, if I am ever looking for a mushroom recipe, I will be inclined to select the second method with the porcini mushrooms.