Time to talk about my friends again. I can’t help it! They’re all so great.
Cher’s at bat.
She looks like a pixy doll. Super cute, teeny-tiny, with fashionable glasses and a really fun/ky hair style that few can pull off. She has a natural laugh that immediately puts you at ease and a great sense of humor. She’s also one of my top confidants when it comes to bragging and complaining about my kids. Truly one of the easiest people to be around. Bonus: her offspring are the same gender and ages as mine…and she lives down the road from me. Luck? Fate? Who knows. I don’t question such fortune.
But wait, there’s more! She and her husband are part of a cooking/food group. Which they invited us to one time. How marvelous is that?
I adapted this appetizer which she made at one of the past gatherings. It was yummy. And a nice surprise for me because mushrooms rarely make an appearance at my house. I’ve given up hiding them in dishes – no matter how tiny the pieces, Haley and Trevor find them. And in the end, I wind up with a gazillion mushroom bits on my plate. Not that there’s anything wrong with that. But if I want a pile of mushrooms in front of me, I’d prefer it be part of the original plan.
And guess what? We are regular members of the food group now. Ya. Cher made it happen. Told you she was great.
Sherry Mushrooms with Pine Nuts
Prep time: 10 minutes
Cook time: 15 minutes
• 3 tablespoons olive oil + more for drizzling
• 4 garlic cloves, finely chopped
• 1 (8 ounce) container cleaned and sliced Button mushrooms
• 2 (8 ounce) containers cleaned and sliced Cremini (baby bella) mushrooms
• 1/3 cup dry sherry
• 1/2 cup pine nuts
• 1 1/2 tablespoons lemon juice
• 3 tablespoons chopped fresh parsley
• salt and pepper to taste
• 1 large french baguette, cut into 1/4 inch slices, and drizzled with olive oil
In a large skillet, heat oil over medium-high. Add garlic and cook for 2 minutes or until beginning to brown.
Stir in mushrooms, sherry, and pine nuts; continue cooking until mushroom juices have almost evaporated, about 10 minutes. Add lemon juice and season generous with salt and pepper. Stir in parsley. Let sit for 5 minutes to allow the flavors to meld.
While mushrooms are sitting, place baguette slices on a baking sheet under the broiler for a few minutes (watching carefully that they don’t burn.) Spoon some of the mushroom mixture over each slice and serve immediately.