I have some time off; I want to splurge a little more (in addition to those seafood items from last night)
So, here we go, diving into a mushroom indulgence along with one of my favorite veggies, asparagus.
Mushroom Veggie Stir Fry
(for one — I am home alone today, multiply upwards as you wish)
1-2 ounces Oyster mushrooms
1-2 ounces Shiitake mushrooms
1/2 bell pepper (red would be in the spirit of the holiday, but I went with what was in the fridge)
7 stalks of asparagus, on the thinner side
1/2 teaspoon fennel seed
1 tablespoon butter or ghee (or if you prefer, olive or sesame oil to make this dish vegan)
1/4 teaspoon garlic powder
1/4 teaspoon prepared curry powder
two pinches Celtic sea salt
ground pepper to taste
Prep all the veggies: break up the mushroom caps and discard the stems. Snap off the tough base of the asparagus stalks, then break up and reserve the remainder of the stalks. Peel and coarsely dice the shallot.
Heat the butter (or oil) to about medium or a little above, about 5 o’clock on an electric range. (Are modern electric ranges now digital? This thing is so old it doesn’t even have a clock on it!). Add the fennel seeds to let them mildly toast while the butter melts (or the oil heats up).
Add all the veggies and seasonings. Using a spatula, move everything around so both sides of items cook, and when you think the asparagus and peppers are sufficiently cooked, and the mushrooms are soft and ready, you’re done. Simple and easy, whether dining alone or sharing.
(PS, if I had some porcini mushrooms to hand, I’d have added them in, too.)
May everyone have a hopeful Christmas and a happy Holiday season, whatever your beliefs or dis-beliefs. Hope is something all too lacking now. Take care and remember principles of loving kindness.