Although I am far from a professional writer, I’m often compelled to tell a story every now and then. This story is about my world, how I see it, the people that care about me, how I care for them, and about the precious moments in the life of my children.
My family lives in a small house and sometimes I have an urge to move. But even if one day I should find my dream house, I would not be able to take my neighbors with me. We became very close. Different people, different cultures, but one thing in commonwe care about each other. If we go on a trip and the kids are staying with their grandmother, I always know that they will have plenty of milk, eggs and bread. My grass will be cut and my cat will be fed. We exchange presents on holidays; we always share the most delicious food and we laugh together.
Our neighbors have a wonderful vegetable garden with tomatoes, pumpkins, and cucumbers. It also has an amazing variety of herbs: rosemary, thyme, dill, fennel, basil (purple and green) and mint, but not just any mint - lemon mint, peppermint mint, and chocolate mint. And of course the lavender, after all what garden can be without such an aromatic beauty.
From time to time, I find lovely gifts on my doorstep. It can be a bowl of cherry tomatoes, bread with shallots, bunch of herbs or even a flower.
A few days ago, I found a ruby red bottle with delicious homemade vinegar. Oh, the aroma of the garlic and basil immediately makes imagine all of the possible dishes that I could cook with it.
I came up with this recipe that I'd like to share with you. And we are not going to eat that alone tonight.
Guess who is coming to dinner :-))
Ingredients for marinated mushrooms:
- 1/2 cup extra-virgin olive oil
- 2 pounds baby portobello or button mushrooms, cleaned and quartered
- 1/3 cup homemade vinegar
- 3-4 shallots, sliced
- 1 small bunch fresh thyme
- Kosher salt and freshly ground black pepper
Ingredients for homemade vinegar:
- garden herbs - red basil, fennel
Directions for marinated mushrooms:
Add 1/4 cup olive oil to a large skillet over medium heat.
Add the mushrooms and cook them for about 3 minutes.
Stir in shallots, then the homemade vinegar and thyme.
Pour over the remaining olive oil and season the mixture with salt and pepper.
Pour into a bowl and allow to cool. Serve at room temperature.
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