I grew up disliking mushrooms, although I don’t know when I ever tried them. About the time I started college, my older brother became interested in cooking. I remember him sautéing mushrooms in butter, and I thought they looked disgusting. The smell, however, grew on me. Eventually I tasted them, and after that I was hooked.
I have not cooked with mushrooms a lot in recent years, but that is changing. Out of the five people in our family, three are left handed (including me) and two are right handed (including my husband). For a long time the lefties liked mushrooms and the righties didn’t. Surprisingly, my oldest son changed sides a few months ago. Now it’s four to one.
I’ve been using mushrooms more and more, and my hubby is picking them out less and less. He hasn’t yet said that he likes them, but I think we might just get there.
This is another simple gluten-free stovetop recipe. The sauce would be great without the beef, but as a main course, my family needed some meat in it.
- 1 pound ground beef
- 10 ounces mushrooms (I used baby bellas)
- 2 – 3 Tablespoons butter or coconut oil
- 1/4 cup red cooking wine
- 1 cup beef broth
- 2 Tablespoons rice flour
- 1/4 cup cold water
- In a large skillet, brown and drain the ground beef. Set it aside in a bowl.
- Clean and slice the mushrooms.
- Add the butter or coconut oil to the skillet and heat.
- Add the mushrooms and cook until soft.
- Mix the rice flour with the cold water.
- Add the wine, broth, and rice flour mix to the skillet. Stir well.
- Heat until boiling then cook about 5 minutes.
- Stir in the beef.
- Add salt and pepper to taste.
- Serve over rice or noodles.