"Is there anything better than butter? Think it over, any time you taste something that's delicious beyond imagining and you say 'what's in this?' the answer is always going to be butter. The day there is a meteorite rushing toward Earth and we have thirty days to live, I am going to spend it eating butter. Here is my final word on the subject, you can never have too much butter." -Julie Powell, Julie & Julia.
This morning, I made a grocery trip to M2M, my local Korean food market. Along with a 5-pack of Shin Ramyun, russet potatoes, butter, rice, and strawberries, I also got a carton of baby portobella mushrooms.
I love mushrooms. The Boyfriend hates them. Hates them. He tried one spoonful of my Wild Mushroom Soup (after much coaxing) and pronounced "tasty, but I don't like mushrooms" and refused another sip. It's vexing because I could very happily eat mushrooms in every meal.
Part of my mushroom love is because they are very easy to cook and to make delicious. I've already had mushrooms with my Shin Ramyun for lunch today...but they were so delicious I couldn't help but pick them for a late-night snack again. And what better to make a compliment to mushrooms than the food of all foods, butter?
4-5 baby portobella mushrooms, sliced
2 1/2 tbsp butter yes, it's a lot of butter. the amount of butter applied is directly proportional to the deliciousness of the finished product. not for the fainthearted.
1/6 of a small red onion, diced
the green part of a green onion, chopped
1 slice of bread
~Heat up pan over stove. Melt 1/2 tbsp butter in pan.
~Saute onions until golden brown.
~Unceremoniously dump mushrooms and green onion in pan, add another tbsp of butter to pan and saute until brown and about half their original size. that's the sad thing about mushrooms, actually. their water content is so high, when cooked they shrink as the water evaporates.
~Spoon mushrooms and onions out of the pan into a bowl and set aside.
~Melt the last tbsp of butter in the pan, and use it to fry the piece of bread.
~Spoon the mushrooms and onions onto the toast. Indulge in buttery, mushroomy deliciousness.