We prefer to eat fresh food in the summer, from the local farmers market or gardens, but there are limits. Once the early spring passes, I have to buy mushrooms, and I love mushrooms.
Hence, the title of this post. Because here’s my plate.
Yeah, baby. Up top is spaghetti squash. Cut it in half, roast it, cut side down, at 375F for about 40 minutes or until it’s fork-tender, let it cool enough to handle, and scrape out the innards with a fork. I don’t like it with spaghetti sauce on, but I DO like it with butter and salt and pepper.
In the middle is the last bi-color corn of the season. Boo hoo!
Ah, and the mushrooms…. Baby bellas (portabella), sliced, tossed in seasoned flour, cooked in vegan margarine. Then I add WHITE WINE and let the pan-toasted flour thicken it. O. M. G.
A WRITING PROMPT FOR YOU: Write about white wine. Or any wine.
MA
ROY A ACKERMAN, PhD, EA
September 27, 2017 at 8:39amMe? I’d marry the mushrooms and spaghetti squash together.
Your marriage must be using Jewish/Muslim rules- there are separations among the partners. Are they praying? 🙂
Marian Allen
September 27, 2017 at 11:48amLOL! They are not praying, unless they’re hoping I’m not going to eat them, in which case they’re out of luck. Next time I get a spaghetti squash, I think I WILL put the squash and the mushrooms together. Good idea!
Dan Antion
September 27, 2017 at 11:38amThis works for me. We enjoy spaghetti squash. My wife is not a fan of mushrooms. I like them, but next to a steak, on a pizza or fried.
Marian Allen
September 27, 2017 at 11:45amOh, man, I am all about the mushrooms! Regular ones, not psychedelic ones. Why waste a great taste by running off and leaving your body behind?
joey
September 27, 2017 at 12:19pmI’m down for that! Yessss! I am with you on the how to dress your spaghetti squash, too.