I just arrived home from a long day of cramming (don’t do it!) for a test, taking said test, and going downtown for a night of Poetry, unexpected food, and good company. The inside joke here is that the professor who gave the test once told us a story of a poet he knew who committed suicide after leaving a note that said “Life is absurd”, and after saying those words, he shook his head, looked at us and said, “Maybe too much poetry”. It’s a joke because a couple of us in class are writers/appreciators of poetry… Not that funny? Okay. Nothing beats the live show. But moving on… I have a lot of things to do for school AND another major test next Saturday, so of course, being the extremely responsible student that I am, I’m trying to chill and not think too much about procrastinating. Which brings me to a dish I co-made last Wednesday. I say co-made since all I did was the sauce, and my mother took care of the stir-frying, boiling, dicing, etc.
One of my friends wanted me to recreate Tara‘s Marble Potatoes with White Sauce dish, but another one of my friends suggested I make mushroom sauce, so I Yummly-ed a couple of Mushroom Sauce recipes and settled on a synthesis (I’m starting to think this is “too much Philosophy”…) between Tara’s creation and Yummly’s suggestions. I whipped up a batch for dinner so I’d know how it would taste like, but I added too much water and my sauce turned into Mushroom Soup. Note: If you ever want to make Cream of Mushroom soup… just add water.
This can be taken with rice or without rice since potatoes are a type of starch. You may also experiment with a bit of hot sauce, although make sure not to add too much.
Cost: PhP150 | Servings: 4-5
- 1/2 bar of butter
- 3/4 of a regular carton of All-Purpose Cream
- As much mushrooms as you want, boiled
- 4 big potatoes, diced
- 1/2 cup milk
- 1/4kg pork, marinated and diced
- 1/8 cup mushroom broth or water (amount could be less, depending on how creamy you want your sauce to be)
- Stir-fry pork. Set aside.
- In a skillet or deep pan, melt the butter over low heat, and slowly add the cream, milk, and mushroom broth. Keep stirring the sauce to avoid overcooking it.
- Add salt, pepper, and/or garlic to taste.
- Stir continuously until sauce simmers.
- Add potatoes, mushrooms, and pork to the sauce.
- Take it off the heat after a few seconds.
Optional: Add rosemary and thyme to the sauce while stirring.
Quick solution if you added too much water: Add more cream or cornstarch until the sauce thickens.