Youth passes by in a matter of moments, and we are pushed into youthful adulthood, and afterward out and out old adulthood, where we will stay for the remainder of our lives, and where we assume on liability for what appears, on occasion, similar to the entire world.
Furthermore, in the event that we become guardians, we watch our youngsters grow up altogether excessively quick, and we're left, at last, with just our recollections of how their infant bodies were so delicate and squishy in our arms when we got them and held them; or of how they used to request a similar sleep time story to be perused and over once more; or of the occasions that knees were profoundly cleaned from tumbling off the bicycle; or how we at long last left them at home without anyone else without precedent for their initial adolescents, when they never again needed to be found in broad daylight with mother and father.
What's more, I find that it's in the middle of those two differentiating spaces where the most flavor is discovered, the most extraordinary feeling, and the most stunning open door for encountering and tasting the two sides of things.
Like fragrant garlic mushrooms singed off and sauteed with a pinch of white wine, and afterward cautiously yet liberally spooned over top of toast slathered in a velvety herbed ricotta spread, the hours of life when we move from one spot (or one job) into another, are strongly profound.
- 3 tablespoons unsalted butter
- 2 (8 ounce) packages sliced crimini mushrooms
- ¼ cup white wine
- 4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use
- 2 teaspoons thyme leaves
- Salt
- Black pepper
- 6 slices of your favorite rustic-style bread
- Herbed Ricotta Spread (recipe below)
- Thyme leaves, for garnish
- Place a cast iron or other heavy bottom skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and saute for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. (They will, at first, release a good bit of liquid; but then it evaporates, and the mushrooms become almost sticky, and caramelize.)
- Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm.
- Toast your slices of bread, and then rub the remaining whole clove of garlic over each slice.
- Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece; garnish with a little addition thyme, and enjoy.
- ½ cup whole milk ricotta cheese
- ½ cup whipped cream cheese
- ¼ cup grated parmesan cheese
- 1 tablespoon minced chives
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon thyme leaves, minced
- Pinch salt
- Pinch black pepper
- Add all of the ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined; use immediately, or keep in a covered container in fridge until ready to serve.
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