Sautéed mushrooms

I loooooovvvve looooong weekends!

It's been so long since the last public hols..and i'm gonna savour every minute of it.
Promise to self: not gonna do anything strenuous at all.

Mmm...bliss!

I normally do not like Sundays cos it's a day before i have to start the entire routine of going to work again...Honestly, who doesn't have Monday blues?

But since tomorrow is Prophet Muhammad's birthday, I'm totally cool about lazing around doing nothing. :) Aahhh..such bliss just thinking about it.

Mmmm... Have i told you that i lurve long weekends!?

I did something which i enjoy doing on a lazy sunday..

I cooked lunch for myself..


Sautéed mushrooms pour moi!

Ingredients:
Eryngii mushroom (this is the largest variety of oyster family), sliced
Shimeji mushroom - cut off the very end of the stem
About 30 - 50g of quality butter (use either Tatura unsalted butter, or Président Unsalted Butter).
2-3 cloves of garlic, thinly sliced
Half a packet of thyme (remove the leaves from stem)
crushed black pepper
salt (I prefer fleur de sel [flower salt])

Method:
1) Heat butter in pan
2) Once butter has melted, add in garlic to stir
3) Add eryngii mushroom, once it's about 60-70% cooked, add in shimeji mushroom (use your own discretion as each mushroom has different toughness and will cook at different timing. Therefore, do not stir them in at the same time. Always cook the tougher or thicker mushroom first. If you have button as well as enoki, the order should be: eryngii --> button --> shimeji --> enoki).
4) once the sauce has been reduced, add in crushed pepper and a generous sprinkle of flower salt. (note: flower salt is not as salty as table salt. Therefore, if you're using table salt, please taste and add the salt gradually).
5) Lastly, throw in thyme for a fragrance aroma.
6) Dish out.


Itadakimasu! :p