KEEP IT or TOSS IT?
Tuesday, October 14, 2014
When I was forced to actually cook, to give up prepared foods, to pay attention to numbers other than those for calories, I had a problem. I never had learned how to deal with foods in their natural forms! Who needs it, I thought – there are some wonderful prepared meals in the frozen foods aisle or in my favorite restaurants. In the way it always happens, life changes. In my new circumstances, going low sodium, I had to learn to prepare food for myself and discovered that - it was fun in the kitchen.
While this blog will be dealing with resources for low sodium, I am so pleased with this find, I just have to share it. While surfing through websites, I found the site STILLTASTY.com. This is valuable resource. With my scanty culinary education, I didn’t know how long food would stay safe to eat in my ‘fridge. I found the answers I needed at STILLTASTY and spent some time, led by my curiosity looking up various foods and the “keep or toss”, answers about them. If, you too, sometimes wonder, check it out.
Now in keeping with my original intent, I have a recipe to share – a recipe for one of my favorite foods. More about mushrooms another day – today just the recipe-( the amount of sodium depends on your use of the capers.)
Garlic Butter Roasted Mushrooms
1 pound mushrooms such as cremini or white, halved lengthwise if large
1 tablespoon capers, rinsed and chopped (more or less as your taste or your sodium mgs allow)
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
The above works beautifully but I preferred less oil and wanted roasted mushrooms. I sprayed a sheet pan with olive oil, spread out the mushrooms, gave them a light spray of oil, topped them with a lot (I love garlic) of chopped garlic and the butter as noted in the original recipe. I roasted them at 450 for almost 30 minutes to get just a little different texture – drier and chewier.
If you like mushrooms, experiment – have fun!