My dad’s taught me a few things over the years:
- How to throw a softball
- How to swing a golf club from the tee box and how to putt from 10′ away
- How to pronounce “gewurztraminer”
- How to peel, de-vein, and boil or saute shrimp
- What the differences are between Champagne, Cava, and Prosecco (location, really)
One of my favorite things he taught me? How to saute the perfect steak mushroom. The best part? It couldn’t be easier.
We start with baby bellas and slice them thick — those little guys shrink up a lot!
While I’m slicing the mushrooms, he’s got a saute pan on the stove heating with red wine, butter, and Worcestershire sauce. That’s the jist of it. The mushrooms go into the pan and simmer and soak up the sauce until they’re a lot smaller than they were when they started and until you’ve eaten about 10 or so out of the pan to test for the perfect texture and flavor.
Quality control is crucial.
Before we did the mushrooms, I chopped up all of the of the red potatoes that were then sprinkled with extra virgin olive oil, salt, pepper (fresh ground peppercorns), and topped with rosemary (fresh, from the potted plant in their kitchen). Really basic, but oh-so-tasty.
Ok, this was kind of a silly little post about mushrooms and potatoes, but spending quality time with my dad is something I enjoy more and more as I get older. Ma’s been telling my sister and I for years how much fun we are as we get older, and well… the same is true of them.
Don’t tell them I said that.
As for wine, we started with a pretty Chardonnay and had a Nebbiolo to go with the steaks. Everything was perfectly seasoned and chopped to perfection (because that’s my job, and I’m really good at it).