I've lived long enough to know that things change over time. In fact, many of my own likes and dislikes have changed. For instance, there was a time when I liked:
- Talking on the phone
- Playing Barbie dolls with my friends
- Watching old movies (preferably ones starring Cary Grant)
- Running (by myself) on a nature trail
- Spam (yes - I did indeed like it - at least until I was old enough to question what it is really made of)
- Orange aid that came in a paper carton like milk - uncarbonated and full of sugar and empty calories
- Tea with milk and sugar (now I can't imagine diluting a good cup of tea with anything unless I have a sore throat - then I will tolerate some honey)
- Steak (or beef of any kind)
While I still can't eat raw mushrooms, I do enjoy them when they are cooked, and have even expanded my mushroom munching to include quite a variety. Among my favorites are shitake mushrooms. They have a very distinctive taste that seems to brighten up anything dish they are in - for example, this easy mushroom chicken dish. (Note the way the spinach found its way into this dish as well!)
chicken with mushrooms and asiago cream sauce
2 medium boneless, skinless chicken breasts
1/2 c. flour
4 Tblsp. butter (divided)
1/2 lb. shitake mushrooms, sliced *
1/2 lb. white button mushrooms sliced
1/2 tsp. salt
3 cloves garlic (minced)
1/2 c. white wine (dry is better)
3/4 c. chicken broth
1/2 tsp. dried thyme
1/2 c. heavy cream
1/2 c. shredded Asiago cheese
Parmesan cheese (optional)
1. Pound chicken until it is of an even thickness. Season with salt and pepper, and dredge in flour.** Shake off any excess flour.
2. Melt 2 Tblsp. butter in a large skillet over medium heat. Add chicken and saute until nicely brown (about 5 minutes) on one side. Flip chicken and cook for an additional minute. Remove the chicken from the pan, set aside and keep it warm.
3. Add the remaining butter to the skillet. Lower the heat, add mushrooms and 1/2 tsp. salt. Cook over medium low heat, stirring occasionally for about 10 minutes, or until mushrooms are softened and somewhat browned. Add garlic and continue to cook for 2 minutes.
4. Add wine to the skillet, stirring up any bits of mushroom or chicken that are sticking to the bottom of the pan. Continue to cook until most of the wine has evaporated. Add the chicken broth and thyme. Bring to a boil, then reduce heat and let simmer for 10 to 15 minutes, or until liquid has reduced by half.
5. Reduce heat to low and stir in the heavy cream. Add the Asiago and stir constantly until melted. Return the chicken to the skillet and let it simmer in the sauce just until it has heated through and the sauce has thickened a little more. Serve immediately, sprinkling with Parmesan cheese if desired.
*You probably can mix & match whatever kinds of mushrooms you like best.
**Wegman's sells a wonderful dredging flour that can be used instead. It already contains salt and pepper, so if you are using the dredging flour there is no need to salt and pepper the chicken before dredging.