Path: ...!eternal-september.org!feeder3.eternal-september.org!news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail From: Bruce Newsgroups: rec.food.cooking Subject: Re: 25-feb-2025 Something a little different for lunch Date: Fri, 28 Feb 2025 04:13:42 +1100 Organization: A noiseless patient Spider Lines: 37 Message-ID: References: MIME-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit Injection-Date: Thu, 27 Feb 2025 18:13:44 +0100 (CET) Injection-Info: dont-email.me; posting-host="dc3a6cfe2700376c6115d24585043541"; logging-data="3371301"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX1+oYvgxDlW61PymSOZgInRj" User-Agent: ForteAgent/8.00.32.1272 Cancel-Lock: sha1:BVNuhOk6YRnpuApSwUVliebHZ8o= Bytes: 2729 On Thu, 27 Feb 2025 13:13:06 -0000 (UTC), Cindy Hamilton wrote: >On 2025-02-27, fos@sdf.org wrote: >> On 2025-02-25, Cindy Hamilton wrote: >>> On 2025-02-25, fos@sdf.org wrote: >>>> On 2025-02-25, Cindy Hamilton wrote: >> >>>>> I had some rather elderly button mushrooms in the fridge. I sliced >>>>> them fairly thin, sweated them down and browned them in butter, with >>>>> salt, pepper, and a shot of Worcestershire sauce. >> >>>>> I had a likewise senescent portion of an onion, which I sliced thinly. >>>>> When the mushrooms were done, I squeezed them against the side of the >>>>> pan to release some of the butter and moved them into a storage bowl. >>>>> Then I sweated and browned the onion in the remaining butter, with >>>>> additional salt and pepper. The volume of onion was about equal >>>>> to the volume of mushrooms; I mixed them together. >> >>>> experimenting one day i put a couple splashes of sherry liquor >>>> in some fried mushrooms and onions and it worked really well. >> >>> Yes, I think that would be excellent. >> >> marsala works too. but sherry (dry) i like to drink ice cold out >> of a rocks glass so it's more readily available at my house. i >> don't drink marsala. :) > >"I never drink... wine." But I keep sherry, vermouth, sake, >white zinfandel (my husband makes spaghetti sauce with it), and >some sort of tetra-pak red wine for cooking. I hope you realise opened wine goes off after a week or so. -- Bruce