Thursday, November 18, 2010
My grandfather was very good at feeding people. I remember Christmas dinners at his house where there was barely any room to sit at the dining room table because the food took up every last inch of space...and there was more of everything waiting on the stove...and a few meal's worth of appetizers on the kitchen counter...and several candy bowls in the living room that never seemed to run empty. Some of the foods that were always present were some meltingly-sweet parsnips, which I've never been able to replicate, and these mushrooms, which are virtually fool-proof and more delicious than they have any right to be. For the record, there's no way in hell Papa would have used margarine instead of butter in them. But he never gave me a hard time about being vegetarian, even though I'm sure he thought it was crazy, so maybe he would forgive me for thinking they're just as good with Earth Balance.
about 1/2 stick margarine
several dashes vegan Worcestershire sauce
1 pound mushrooms
Melt margarine in a saucepan over low heat. Add Worcestershire and mushrooms. Cover and continue cooking on very low heat, stirring a few times, until mushrooms are soft, about 25 minutes.
Serve them with mashed potatoes, and the margarine/mushroom juices from the pan make a nice gravy substitute.