Haibun Monday: From the kitchen of poets dVerse Poet Pub.
Haibun: Mushroom Ragout and Birds
When I ate meat, I did not eat mushrooms. I claimed it was the texture, but secretly I viewed them as alien lifeforms and still do, but these days they frequently showcase a dinner. At the beginning of January I savored rich mushroom ragout in a quiet beach restaurant after all of the holiday vacationers had returned to their lives elsewhere. The thick tomato and mushroom laden sauce smothered pasta while the aroma of red wine, tomatoes, and mushrooms with savory rosemary stimulated my senses. Each taste ensured an eye roll of pure delight. At home, I recreate the dish, although it takes an hour of sautéing mirepoix and mushrooms separately, adding tomatoes and wine and garlic and then finally combining for thirty minutes of marrying the flavors to ultimately adorn anything from pasta to potatoes. Besides the ingredients, the secret is time. Only after simmering and reduction, do the flavors peak.
In the holly bush
Robin rests upon blue eggs
Spring welcomes rebirth
Instead of a robin, I offer a picture of Monsieur Cardinal.
©Sascha Darlington
Sounds like it’s worth the time! Love the cardinal photo.
Yes, I think it is and mostly these days I like to get in and out of the kitchen, but the longer cooking times make it so rich tasting. And, thanks on the cardinal photo. 🙂
I hadn’t thought of time being a secret ingredient, but it looks like it is.
I do believe it never used to be, but with everything being busy, taking time can show major results. 🙂
I love the marrying of flavors and I know a place like that where I eat after the crowds are gone. Nicely done.;)
I’m not antisocial, but some restaurants are so much better, especially noisewise, when they’re not crowded. Thanks for reading! 🙂
The secret is time – brilliant! This evokes so much.
Thank you so much! 🙂
oh this made me hungry. love your descriptions!
Thank you so much! 🙂
Wonderfully penned Haibun that flows and stimulates the senses. Delicious Haiku.
Thank you so much, Paul! 🙂
The joys of pasta sauces! This sounds like a good one.
Yes, I should try different sauces….time, time, time…just need another 12 hours in a day!
There are sauces for every day that are quick to prepare, and those long-cooking festive sauces that take forever. I drool over the pictures and make resolutions about trying them out one day.
This sounds delicious Sascha and I love the dedication of time that enriches the flavours :o) xxx
Thank you! 🙂
☺💖 xxx
Bjorn has given us a challenge that makes us all hungry! Time is the best ingredient for all good sauces!
Yes, he has. I’ll get back to reading after dinner. 🙂
Thank you so much for reading, Bev.
Oh I love anything that simmers for hours… I have always loved mushrooms and this sounds like something to load in my crockpot…
OK I’ll try it 🙂 <3
🙂 It is yummy!
Mushrooms are aliens — and wonderful friends of meat. Fun thoughts.
Thank you.