Posted on Jun 14th, 2011 by Elliot Aronow
For this week’s Food Gold we are bringing back our man Sam Goldman, who is going to teach us how to make some mosh-worthy mushrooms.
Like your host Young Elz, I was a hardcore kid in the mid-90s. In addition to some truly egregious fashion decisions (New Balances! Windbreakers! – Ed.) being into hardcore meant we weren’t allowed to eat meat. That shit was non-negotiable. You got extra cred for full-on veganism, but you just weren’t down if you ate flesh. So we had to make do.
I like my steaks these days, but this old school mushroom stir-fry is one that I still make all the time. In addition to being delicious, this recipe highlights two techniques that you can use for other dishes. First, just wipe mushrooms clean with a damp paper towel rather than washing them under flowing water. This keeps them dry, which helps them brown. Second, add garlic and onions toward the end of the stir frying. (They’ll burn if you put them in at the beginning, as most recipes advise.)
Posted on May 5th, 2010 by Elliot Aronow
Call me crazy but sometimes I just get the illest cravings for bourgie deli sandwiches. Turkey with brie and apples, pastrami with thousand island dressing and slaw, sprouts with swiss—you get the gist. Those joints are delicious, and so well presented.
Trouble is, they can be a bit pricey and may or may not sharpen the focus on what side of the gentrification fence you are really on when you order one (ZING!) So, to assuage your guilt and impress your friends, we recommend making these delicious Spinach/Avocado/Swiss/Mushroom wraps. They are super healthy, delicious and totally on the right side of the revolution. Enjoy!
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