Flamin’ fungi

He said he would take care of supper. And he did … as you can see. I feared for the safety of my kitchen at one point, but it survived. And so did the mushrooms, much to my delight.

Imagine walking into your kitchen at the precise moment flames shoot two feet into the air. You jump, you screech something along the lines of “Hoooly Moses!”

And then you move in for a closer look. Because although it was intimidating at first glance … the flames die down eventually.

And after he’s done showing off, you have a chance to see what’s in the skillet.

And you can’t help but say, “Oooooohhhhh. Aaaahhhh.”

Can you blame me? Sauteed mushrooms in flaming bourbon sauce …  that’s what he made to accompany his grilled tri-tip. The man amazes me. He can take one look in the pantry and come up with something fabulous. I have to plan fabulous … and it doesn’t include the glitz and glamour of flaming fungi, let me assure you.

FarmGuy’s Friday-night Flamin’ Fungi

1/2 pound of sliced button mushrooms (or any kind you like)
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
Black pepper to taste
Splash or two (or three) of bourbon

Drizzle a little olive oil into a cast iron skillet. Saute mushrooms until they begin to shrink, then add other ingredients. Simmer until sauce begins to thicken and mushrooms become tender.

Now if you want some flame in your game, move the skillet away from the heat, add your bourbon, then tip the skillet a bit onto the gas flame … vavoom! you have flames in your skillet. There’s really no need for that, however.

And if you prefer to do without the bourbon, so be it. These mushrooms will still taste mouthwatering and rich.

Enjoy!