From a cookbook put together by artists, gallerists, curators and more, this recipe is perfect for a party snack or just to eat happily all by yourself.
By artist Shannon Eakins, this easy, funny and forgiving recipe appears in the splendid Northwest arts community cookbook called “Cook” — more on that may be found right over here.
Demoralized Mushroom Spread
Don’t let the brown-grey of it get you down. Spread it on a cracker or toast, and you will taste the deep and bright through the sadness. — Shannon Eakins
8 oz. cremini, mini bella or whatever they call brown button mushrooms
1 cup of flat parsley leaves — typically the product of a small bunch
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1-4 cloves of garlic — How are cloves even a measurement? They vary in size so much!
4 tablespoons salted butter
1 teaspoon soy or tamari sauce
1 teaspoon Worcestershire sauce
A few grinds of black pepper
Juice from a half of a lemon — more if you need
Mince mushrooms, parsley and garlic in a food processor or by hand.
Melt butter in a low pan on medium and add the minced ingredients to it before the butter burns.
The mushrooms start to sweat and release their water. The parsley wilts. It becomes a soupy mess. Add the soy, Worcestershire and pepper. Lower heat a little. Stir periodically.
How long do you simmer? It’s different every time. Look at it. Has the moisture evaporated? Has the parsley wilted and darkened? Is there a buttery corona forming on the edges? Have the mushrooms given up? If so, add the lemon juice and simmer for another minute or so.
Serve warm or lukewarm.