You can never step into the same river twice…
A fundamental error we often make is in trying to recreate a peak experience. Everything keeps changing and it is impossible to relive the exact same emotions again.
When you follow precise cooking instructions to the T, it may seem like the outcome is consistent. That is what chefs and restaurants rely upon. However, your interpretation and experience will never be the same, albeit you may notice only the grosser differences.
A lesson learned from attempting to recreate the stuffed mushrooms I had prepared some weeks back. They had been rich and satisfyingly filling. But this time, I scooped out the stem, dabbed them lightly with oil and put them in for partial grilling… and promptly forgot about it! I was distracted and by the time I went back, the mushrooms had shrivelled in size.
My first reaction was dismay. In comparison to what I had been looking forward to, this looked liked a perfectly wasted opportunity. For a minute I considered tossing them away. But my innate persistence and resilience showed up. I thought of putting them into a curry, but that would not do it justice.
What else was possible? I looked again. A touch of melted cheese would do nicely. And the spinach stuffing I had planned could be changed into an interesting base. It actually didn’t take too much time or effort to implement the new recipe, once I had accepted the change. I knew the dish would be a reduced portion now. So concurrently I prepared a small serving of macaroni in béchamel sauce.
Voila! Instead of the original stuffed mushrooms, we now had macaroni and a side dish – attractive, tasty, filling and completely new!
Who says unexpected change can’t be for the better?
8 Portabella Mushrooms (stems removed and scooped)
Touch of Olive Oil
Sprinkling of Cheddar/Mozzarella grated Cheese
½ large bunch of Spinach leaves
10 cloves Garlic
1 medium Red Onion
2 Red chillies
Soya Sauce (to taste)
1. Dab oil on scooped mushrooms and top grill with scooped side down for a couple of minutes only!
2. Turn them around, sprinkle a little cheese and grill again for a minute or two, just until the cheese melts.
3. Heat a small amount of olive oil in a pan, add red chillies (whole), then garlic, onion and spinach, all finely chopped. Stir around until cooked, don’t add any water. Sprinkle the soya sauce and salt, mix.
4. Serve as a bed of spinach mixture with mushrooms on top.