Morphex's blogologue (Life, technology, music, politics, business, mental health and more)

This is the blog of Morten W. Petersen, aka. morphex in various places. I blog about my life, and what I find interesting and/or important. This is a personal blog without any editor or a lot of oversight so treat it as such. :)

My email is morphex@gmail.com.

An OGG/Vorbis player, implemented in Javascript.

My Kiva bragging page
My shared (open source) code on GitHub

Morphex's Blogodex

News
Slashdot

Zope hosting by Nidelven IT

Morten Petersen on Linkedin

Morten Petersen on Facebook

Morten Petersen on SoundCloud

Morten Petersen on MixCloud

Blogologue on Twitter



Older entries



Atom - Subscribe - Categories

Facebook icon Share on Facebook Google+ icon Share on Google+ Twitter icon Share on Twitter LinkedIn icon Share on LinkedIn

Fusilli, mushroom (cremini), garlic

So, in my quest to find cheap and nutritious food, I did some research and created a new dish today. It consists of Fusilli durum wheat pasta, brown italian mushroom aka. cremini/champignon (or in Norwegian, sjampinjong) and garlic.

Now, from what I've gathered on the net, corn products contain a lot of protein, but not a lot of the amino acid Lysein. And there's a lot of Lysein in said mushroom.

I'd say that garlic is becoming a staple food in my kitchen, as it it spicy and strong raw or sweeter but still tasty when cooked. I can add it to just about any dish and it works.

So, what I do is peel the garlic, divide it up in reasonably sized pieces for faster cooking and fry that and the mushroom first, in olive oil. Now when I say fry, I mean having it on an electrical stove on a 2 of 6 setting until the garlic is easily dividable and soft.

I think food is better if you spend some more time on it, and using a relatively low heat setting and starting the cooking an hour or two before eating is a good thing.

So, after the garlic and mushrooms have been fried, I pour them over into a bowl, and then boil the Fusilli until its done. Then I pour the vegetables back into the pot, let it heat a bit and pour it back into the bowl.

So, half a garlic, about 100 grams of mushroom and 120 grams of Fusilli makes this dish, and I think it tastes nice.

Picture of Fusilli with mushroom and garlic in a bowl

[Permalink] [By morphex] [Food (Atom feed)] [08 Aug 14:59 Europe/Oslo]