Sunday, August 6, 2017

Maitake mushroom: too beautiful to hide

Maitake mushrooms are incredible. Not only are they delicious, they are beautiful. When I cooked tonight's dinner I could not bear to fold the omelettes and hide the beautiful mushrooms. Tonight, I served my first open-faced omelettes.

Maitake mushrooms can be expensive. I got mine as a 70th birthday gift. I was delighted. A maitake mushroom keeps very well in the fridge. If it is fresh when purchased, it can last several days without showing any signs of deterioration. In other words, it is not hard to eat the whole thing by having a little each day until all is gone.

I broke mine into smaller pieces, weighed the result (I insisted on getting as much on my omelette as my wife) and then I fried the mushroom in olive oil and Becel. (I cannot eat butter. Doctor's orders.) When the maitake was almost done, I added some mined garlic. After about thirty seconds after adding the garlic, I set the pan aside.

Next, I heated some olive oil in a small, fry pan and when hot I added four ounces of Egg Creations. (I cannot eat whole eggs. The yolks are banned from my diet. Doctor's orders, again.) Before the Egg Creations had set, I added the garlic-fried maitake and a few chunks of cheddar cheese plus a little salt and pepper.

I refused to fold my omelette but served it open-faced. I just could not bring myself to hide the maitake. I think it was the right decision. Do you agree?

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