Although I am far from being a professional
writer, I’m often compelled to tell a story every now
and then. This story is about my world, how I see it, the people that care about
me, how I care for them, and about the precious moments in the life of my
My family lives in a small house and sometimes I have an urge to move. But even if one day Ishould find my dream house, I would not be able to take my neighbors with me. We became very close. Different people, different cultures, but one thing in common – we care about each other. If we go on a trip and the kids are staying with their grandmother, I always know that they will have plenty of milk, eggs and bread. My grass will be cut and my cat will be fed. We exchange presents on holidays; we always share the most delicious food and we laugh together.
Our neighbors have a wonderful vegetable garden with tomatoes, pumpkins, and cucumbers. It also has an amazing variety of herbs: rosemary, thyme, dill, fennel, basil (purple and green) and mint, but not just any mint – lemon mint, peppermint mint, and chocolate mint. And of course the lavender, after all what garden can be without such an aromatic beauty.
From time to time, I find lovely gifts on my doorstep. It can be a bowl of
cherry tomatoes, bread with shallots, bunch of herbs or even a flower.
found a ruby red bottle with delicious homemade vinegar. Oh, the aroma of the
garlic and basil immediately makes imagine all of the possible dishes that I
could cook with it.
I come up with this recipe that I’d like to share it with you. And we are not going to eat that alone tonight.
Guess who is coming to dinner :-))
Ingredients for marinated mushrooms:
- 1/2 cup extra-virgin olive oil
- 2 pounds baby portobello or button mushrooms, cleaned and quartered
- 1/3 cup homemade vinegar
- 3-4 shallots, sliced
- 1 small bunch fresh thyme
- Kosher salt and freshly ground black pepper
Ingredients for homemade vinegar:
- garden herbs – red basil, fennel
Directions for marinated mushrooms:
Add 1/4 cup olive oil to a large skillet over medium heat.
Add the mushrooms and cook them for about 3 minutes.
Stir in shallots, then the homemade vinegar and thyme.
Pour over the remaining olive oil and season the mixture with salt and pepper.
Pour into a bowl and allow to cool. Serve at room temperature.