Jess: Again, no photos. But you could almost make this again for the sole purpose of adding them. It’s the easiest one yet!
This time, the recipe frustration came right at the beginning. “Remove the tough stalks from the mushrooms, finely slice them, then mix them with the olive oil in a large bowl.” So…is that the mushroom caps or the stalks you’re supposed to slice? I opted for the caps, figuring it didn’t make much sense to buy a bunch of mushrooms and then use the parts called “tough” in the recipe. Language specificity, please!
Roast mushrooms. Make a stock, ginger, and tamari broth with mushrooms. Drop in scrambled eggs so they turn into threads. Serve over scallions.
This was fast, tasty, and worth eating again. Dave has been such a good sport about this project—he doesn’t eat mushrooms, but when I offered to make the weekly soup on the night he’s golfing, he said he wanted to remain part of the experiment. Phoebe threw a little fit about it on the way home from daycare, so she’d already decided not to like it. Benjamin asked for thirds!
I served this with bread and olive oil with dukkah for dipping. We’ve got most of a bag of dukkah on our hands! It’s quite good that way, as the Internet suggested it would be.
I just noticed there’s a section in the cookbook called “feasts,” so I’m going to keep enjoying preparing the “quick fixes.”