Good morning my little button-mushroom cuties! I have a spectacular recipe for savory oozy mushroom dip for you today.
But first, I told you on Wednesday that I had some big news for you today and I’m super excited about it. We’re talking life changing, experience altering, shape shifting (uhhh…) news. Here it is…
I’m high-tailing it out of this angry, polluted, dirty-ass city where everyone smokes, runs into me on the sidewalk, tries to run me down in the street, doesn’t recycle, and refuses to eat REAL ethical food (aka Toronto) and moving back to the West coast (aka Vancouver). Mama. I’m comin HOME!
Maybe I’m being a little tough on Toronto. It does have a ridiculous number of restaurants and opportunities for creative endeavors like writing, movie making and artistic events. It’s been instrumental in getting me out of the serving industry (which I still miss dearly at times – despite my better judgement) and launching me into a whole new era of She Eats. And I’m grateful for that. In moving here I got slung out of my comfort zone and was forced to try a different lifestyle, with different people and different places. Again, I’m grateful for that.
But there’s a line and a limit to growth in uncomfortable situations. And we each determine where that boundary is for ourselves. Mine is crying in public – alone – on a
daily weekly monthly regular basis. I value the experiences I’ve had here, but it isn’t home. These aren’t my people. It’s not the life I want for myself. I’m made for the coast and everything it has to offer – trees, ocean, mountains, fresh air, sunshine and being able to access real, organic, locally seasonal food. 2 years in this city is enough – I can say I’ve given it a fair shot. And now… It’s time to get back to me. It’s time to come home. Life is too short to stay in a place – or space – of despair. Sun’s gotta shine.
So Vancouver – prepare your fine selves. I’m comin’. June 1.
You know what else you should prepare yourself for? Savory oozy mushroom dip. Uh-huh. Ow ow! With the Spring quickly approaching, mushrooms will be coming into season any second now and the only thing better than new, tender, aromatic, mushrooms are new, tender, aromatic mushrooms covered in bacon, cheese and caramelized onions and then slathered over fresh baked bread.
Mushroom dip. Life doesn’t get any better than this. Unless it’s in Vancouver.
- 1 Lb Button Mushrooms, chopped into 1" pieces.
- 1 Sweet Onion, sliced.
- 2 Links of Chorizo or Spicy Sausage.
- Handful of Fresh Thyme, stems removed.
- 6 Oz. Smoky Cheddar Cheese, grated.
- 4 Oz. Cream Cheese, room temp.
- Handful of Fresh Parmesan, grated.
- 2 Tbsp Butter.
- Extra Virgin Olive Oil.
- Coarse Sea Salt & Fresh Cracked Black Pepper.
- Bread or Crackers to serve.
- Pre-heat your oven to 450 degrees F.
- Place a large non-stick frying pan over medium heat and lightly grease a 9 X 9 glass baking dish, or 6 smaller ramekin sized ones.
- As it heats, remove the casing from the chorizo. Drop in the hot pan with a small glug of olive oil, break into bits. Saute until cooked through (approx 4 to 5 minutes). Remove the chorizo with a slotted spoon into the prepared baking dish.
- Add the mushrooms - and a little more oil if necessary - thyme, salt and pepper, stir well. Saute mushrooms until the liquid cooks out and they're golden (approx 8-10 minutes). Remove and set in the prepared baking dish.
- In that same frying pan, add the butter. Melt. Toss in the onions. Turn the heat down to medium-low and season well with salt. Stir occasionally and cook until golden (approx. 20 - 25 minutes).
- Dump the chorizo and mushrooms back into the pan, along with the cream cheese. Stir until melted and oozy.
- Spoon half the mixture back into the prepared baking dish. Top with half the grated cheddar. Repeat. Finish with the Parmesan.
- Place dish on a baking sheet (to catch any drips) and chuck in the oven for 10 minutes or until golden and bubbly on top.
- Serve with bread or crackers.