Magic Mushrooms – The Elixir of Life: Finding Love and Joy in the Passionate Pursuit of Food
My grandmother got me the “Elixir of Love” cookbook while in Sedona, where author Lisa Dahl has a restaurant. She enclosed a little note in it, which I’ve kept with the book and every time I open it and the note falls out it brings a smile to my face. She mentions that Dahl’s restaurant is her favorite in Sedona and also a tip on her favorite recipe in the cookbook… The Spicy Guadalajara Soup. She was right, it’s a winner!
Why in the world did I decide to make such an unsubstantial recipe from this cookbook, which is full of beautiful sauces and pizzas? Mainly because I was having a dinner party and this recipe is a go-to for my antipasto platter! I have made this recipe 3 times now and every time can’t believe how easy it is for what a statement it makes.
Before we begin, let’s discuss this cookbook. I am the type of person that loves cookbooks that I can really read. Don’t get me wrong, there is a place in my heart for cookbooks that just punch out recipes with no frills and a nice picture, but I prefer to get to know the author a little bit. If you love to read cookbooks, this one will not disappoint. The author gives a very open and honest look into a recent tragedy in her life and her journey to move on. It’s sad and very touching. The cookbook is large and high quality and I’ve made about a half dozen recipes from it. Many are time consuming (as a Italian sauce should be) but others are simple, like my mushrooms.
These mushrooms are great within hours of making them, through about 2 days. After that they get a little too potent and make your mouth do strange things when you eat them. The recipe calls for regular button mushrooms, but at the store the cremini’s looked a tad better so I went with them.
I followed the recipe as it was written, however I did not measure the salt and pepper because it already took everything in me to measure everything else so we could get an accurate representation of the recipe and the day I measure salt and pepper is when hell freezes over. I hope you enjoy this recipe as much as I did!
- 3/4 cup good balsamic vinegar
- 1/4 cup light soy sauce
- 1/4 red onion, finely minced
- 4 to 5 garlic cloves, finely minced
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup olive oil
- 1/2 cup canola oil
- Sprigs of fresh thyme
Clean the mushrooms and trim the ends. Mix together all the ingredients in a bowl and add the mushrooms. Toss them so all the good shit can equally soak into each shroom. Marinate in the fridge for 4 hours to 2 days.
Ease and Convenience – 5 – This recipe is a piece of cake!
Taste – 5 – Delicious
Cookbook – 5 – My only critique of this cookbook is the picture quality. Most of the photos are pretty dark and yellowish, but that doesn’t deter me from recommending it!
Buy the book here: