Thank you guys so much for all the well wishes, I actually do feel a lot better!
Maybe I really was onto something with the bourbon, maybe it was all that fucking Benadryl..
Whatever mojo is going on, it’s working.
But just to seal the deal, I made this fucking incredible pumpkin chowder over the weekend because the inevitable happened and I woke up to a 50F Sunday morning.
Actually it started off at about 38F.
I ran out to grab my tripod from my car and said, “Noooooope!”
Cold as shit.
I hate it when that happens.
Everything is all nice and beautiful, you even have to dab your brow throughout the day.
This is what you want?
Goosebumps and hard nipples.
This is what all the pictures of orange leaves are about?
This is your hero season?
*shaking my damn head*
So I wrapped myself up and do what I do most Sunday mornings…
Read you guys blog.
I stalk you.
One lady that particularly sealed that deal was Darya from Tortore.
I know I’ve been shouting out a lot of blogs lately but like I said, I stalk you.
Hey, at least I’m up front about it.
Lately, all signs have been pointing to mushrooms and for me to do something about them.
Darya’s latest post sealed the deal so thank you Darya for giving me that final kick in the ass.
Hands-off cooking at its finest.
Why do I always sell these recipes like they’re the best thing since sliced bread?
Hands off cooking at its finest would be cereal.
This isn’t cereal but it’s really tasty annnnd it involves bread so..
Yaaay for all the breadies out there.
You already know I’m not a huge breadie.
Yes that’s a word.
No you cannot look it up ok, c’mon.
Just take my word alright?
Alright, so like I said I’m not big into bread but just like my Watermelon Salad, every now and then, I indulge in delicious rarities.
Besides, Fall is the season of comfort food, I’ll give it that, so I guess it’s about to go down.
This recipe is super duper easy to follow and really is pretty fucking marvelous.
I actually cooked this and ate it while scrolling through more blogs.
I included my go-to spicy mayo as the base to hold the mushrooms on the toast and to give it a little heat.
I will warn you though, since items are being cooked separately, go easy on the seasoning because you will combine the finished products and you don’t want to have overdone it.
My bread of choice was Boule because that shit is to die for.
Maybe next time I’m feeling indulgent I’ll bake my own bread.
Now that would be something.
What I Used.
A bunch of Mushroom Varietals (Shitake, Portabella, White, Oyster, Chanterelle, Cremini). Bread (any kind). ½ cup Mayo. 2 tbsp Sriracha Sauce. 1 egg. Olive Oil. Salt. Pepper.
What I Did.
Preheat oven to 400F.
Roughly chop all the mushrooms.
Place them in a foil lined baking tray.
Drizzle generously with olive oil.
Lightly season with salt & pepper.
Place in oven to roast, uncovered for 20 mins or until the mushroom ends start to curl.
Make the spicy mayo by mixing ½ cup mayo and the 2 tbsp Sriracha sauce in a small bowl.