Sauteed Mushrooms

I know this has nothing to do with a list of things you might possibly care about, but I really want to share.

A distant family member of mine sent over a newspaper clipping from April 5th, 1973. Connoisseur was my dad’s pipe shop back before he moved to San Francisco! Isn’t that amazing how I’m able to see it online at this day and age? I truly love how simple the ads were back then compared to how flashy everything is these days. Now I need to try to find someone to recreate it so I can frame it in my house.


Now that we got that out the way, I’ll introduce this week’s recipe. I love mushrooms and usually eat them in a stir fry with veggies. This time I wanted to try them in a different way and just rounded up a few ingredients I already had in the house.

Sautรฉed Mushrooms

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 2



  • ~15 White Mushrooms
  • 2 Cloves Garlic
  • 1/3 Medium Onion
  • 1 Serrano Pepper
  • 1 Green Onion
  • 2-3 Tbs Red Wine Vinegar
  • 1/4 Cup Olive or Grapeseed Oil
  • 1 Tsp Thyme
  • 1 Tsp Oregano
  • 1 Tsp Red Pepper Flakes
  • Salt and Pepper, to taste


1. Wash the mushrooms and cut the stems. Dice the white onion and pepper, mince the garlic and chop the green onion.


2. Pour two tablespoons of red wine vinegar into a measuring cup and fill the rest with olive oil.


3. Heat up a pan on medium low and throw in half of the oil/vinegar mixture and all of the chopped vegetables.

4. Put all of the mushrooms into the pan and let them cook for 5 minutes and pour in the rest of the oil/vinegar mixture. Toss in the rest of the dried herbs, salt and pepper.

5. Cook the mushrooms until they are tender, stirring frequently.


I served this in a mini cast iron skillet and ate it as an appetizer with a baguette. ๐Ÿ™‚

Short post today, but I still want to show you a cool place I ate at earlier this week. After class, I met up with one of my favorite people ever and ate dinner at Mission Rock Resort. It started getting cold, so we opt for a table inside. However, this view is pretty amazing, no? One of the many faces of San Francisco.


I love my V, you might of seen her in past posts. We have been best friends since middle school! She knows everything about me. I wish she lived a little closer so I can see her more than once every few months.


We had this jaw dropping Mac and Cheese (w/ tarragon bread crumbs) to start. I was a little leery because I must of ate Mac and Cheese three times in the past two weeks, but the regret vanished as soon as I took a bite. The whole table really enjoyed it.


One more with me and my V. The white screen behind us was the first game of the NFL season. Go Niners!


I’ll see you back on Friday! Today has been a busy day and I need to hit the sheets, ASAP.

Football fans, who are you going for? (Don’t disappoint me). Favorite way to cook mushrooms?

Comes And Goes

Today was the first run I missed in my training plan. I felt bad for about a minute but then picked myself back up because I realized I had way more fun today instead of canceling plans just to make sure I stuck exactly to my schedule.

So what did I do instead?

I had a date with Jacq where we had needles poked in us. ๐Ÿ˜‰


She FINALLY came back from her African safari honeymoon! This girl saw over 1.5 million Wildebeest and followed the great migration for two weeks with her new husband.

Her being back in San Francisco means that we can continue our weekly acupuncture sessions and chatter over a meal. We sure do get hungry after our 45-minute adult nap time. ๐Ÿ™‚

Eating lunch at the same place twice is boring in this foodie city and we already tried everything in the immediate area, so we drove over to The Little Chihuahua on Divisadero to attempt something new.

Note how foggy it was in this picture. When we left a few hours later, it was so sunny I thought we were in SoCal.


Somehow we ended up making it there exactly at 11:00am. I promise we weren’t hawking out in front, glaring at the cashier to make him open faster. ๐Ÿ˜‰ I actually walked in first while Jacq was parking her car and he made a joke about how I should get a prize for getting there right on time.

Since this guy had joke for days, I made him take a picture of us.


Everyone talks about how delicious The Little Chihuahua is so I was really excited to try their food. Jacq got the Fried Plantain & Black Bean Burrito which looked amazing. I didn’t take a picture because I’m sure you know what a cylinder of foil looks like, ha.

I ordered the camarones y pollo asado tacos. They were good but I wished I ordered something a little more special to understand the hype of the restaurant. I just couldn’t take down a huge burrito at the time and simple tacos seemed the most appealing.


We were so engrossed in our conversation that two hours passed by without us even noticing. Jacq had to leave for work and we still had so much to cover. Love her!

I ran some errands before hurrying home to get ready for a going away dinner planned. What better place to round everyone up but Cha Cha Cha?


Junior is like the brother I never wanted and I’m going to miss him! He’s going back to Santa Barbara to take over the family business. Clearly, this picture is focused on the skills of the gentleman skateboarding behind us. It’s actually pretty funny when you open up Lightroom and notice this while trying to hurry up and edit all the pictures. Not.


A clearer picture of some of the girls that made it. I know it’s going to be a good day when I see Abby more than once in a week. ๐Ÿ™‚


I already have a post on Cha Cha Cha, but these pictures show the worthiness of the food a little bit better. I am not the biggest seafood fan, but I will indulge on these mussels steamed in a saffron broth.


My favorite type of fungi, cooked with sherry and herbs. I wasn’t going to share this picture because it’s already in my other post, but I wanted to balance out the ratio of selfies and actual food.


Adios Junior! See you when you come up and fix the hole in the wall. ๐Ÿ™‚

Tomorrow is an exciting day for me, I will make sure to tell you all about it on Monday!

Do you like mussels? (I’m actually so turned off by the texture I have to eat the little slimy part with a huge chunk of bread). What’s in store for the weekend?

Pan Seared Brussels Sprouts

Why couldn’t Brussels sprouts taste this spectacular during Thanksgiving ’96 in the Condell household?

That is what I was saying to myself as I was creating this week’s recipe. I don’t know what’s going on with me, but everything coming out my kitchen has been straight fire! If there is a roll, I am on it.

Now, why did I feel like making Brussels sprouts this week? Well, they are slowly coming into season so we have plenty of months to recreate this recipe and it was my meat week so it only felt right to include Italian sausage in edible sausage casings from DCW Casing and bacon. ๐Ÿ™‚

Pan Seared Brussels Sprouts W/ Italian Sausage, Bacon and Mushrooms

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 3-4



  • 10-Oz Brussels Sprouts, cut in half
  • 6-Oz Crimini Mushrooms, sliced
  • 10-Oz Bacon
  • 2 Italian Sausages, cut in 1/2 inch pieces
  • 3 Cloves of Garlic
  • 1/2 Lemon
  • 1/2 Tsp Paprika, Herbs de Provence & Thyme
  • Salt and Pepper, to taste
  • Cast iron or heavy bottomed skillet


1. Wash the brussel sprouts, remove the outer leaves and cut them in half.


2. Wash the mushrooms thoroughly and cut to 1/4-inch slices. Slice the sausage to 1/2-inch pieces. Cut the garlic into paper thin slices.



3. Brown the bacon in the skillet over medium high heat and let it cook through. Remember to flip a few times for even cooking. After it’s done, move it to paper towel covered plate to absorb the extra fat grease. Keep the bacon fat in the pan.


4. Drop the Brussels sprouts and sliced garlic in the skillet (cut side down) and cook it in the bacon fat. Stir after three minutes. Salt and pepper lightly.


5. After five minutes of cooking the Brussels sprouts, add the cut pieces of sausages and stir occasionally.


6. Drop in the mushrooms.

7. Cut the bacon into small bite sized pieces and mix it in with the rest of the food in the pan.

8. Season with the herbs de provence, paprika, thyme, salt and pepper. Always taste your food and under/over season to your preference!

9. Food should be done around 15 minutes. Brussels sprouts and mushrooms should be tender.



10. Squeeze half a lemon on top to top it off!

How did I eat it? I prepared bow tie pasta and made a simple garlic, butter and lemon sauce to compliment all the flavors from my pan seared Brussels sprouts!


I like to give vegetarian options at the end, but this dish really tastes so good because of the meat and bacon fat! I would sear the Brussels sprouts in grape seed oil, add more mushrooms and maybe cook it with a white wine.

PS: Does anyone else wonder why we call them Brussels sprouts? I thought there would be a cool back story to the mysterious proper noun that I could interject when meeting new people (jk), so I turned to Google.

Turns out, they were quite popular in Brussels, Belgium. Not so interestingโ€ฆand kind of makes sense if you think about it.

PPS: The word Brussels starts sounding weird after typing and saying it in my head for thirty minutes straight. Carrying onโ€ฆ

Can I reminisce about New York for a little? I didn’t think I would enjoy the city as much as I did.


A few more days would have been nice.


I need to explore Central Park a bit more and all the museums that NYC has to offer!


Already looking at flights for January, my friend just moved out there last week and it would be a nice surprise to visit her. ๐Ÿ™‚


What is the most exciting fact you know? Brussels sprouts, love them or could not care less?

Eggplant And Mushroom Stir Fry

Happy Birthday to my good friend Danielle! After a day of running, Arrested Development and laundry on Monday, Chi and I headed out to The Tipsy Pig in the Marina to celebrate the birthday of one of my oldest friends.


I have known these girls since 8th grade, I can’t believe it’s been almost ten years! Time really flies. The last time we all got together was a little over a month ago, so it was always fun to see familiar faces.

Check out how fun the drinks look! They had a pretty awesome cocktail menu and the drinks were light and tasty enough to be perfect for a socializing hour.


Chi and I were the only ones that had not eaten dinner, so it was worth getting something to eat on the menu. Plus, everything looked and sounded delicious, so we weren’t too upset about it. ๐Ÿ˜‰

Everyone shared an appetizer of smoked bacon Mac ‘n’ Cheese. I’m not the biggest fan of Mac ‘n’ Cheese, but this dish was so good, I wish we got another one to share!


Chi and I, a lover of Bruschetta, couldn’t resist when we saw these prosciutto with fresh burrata cheese, roasted garlic puree, meyer lemon, broccoli di cicco and mustard blossom. They weren’t the most lady like thing to eat (read: picture me stuffing my face with a dollop of cheese), but it was so worth it.


I spy another little Tipsy Piggy!


Last, because we pigged out with everything else, is a Tipsy Pig burger — served on a pain de mie bun and a side of sweet potato fries. If I wasn’t full after the Bruschetta, I was definitely full after the burger!


We stayed for a few hours before everyone had to leave due to early work schedules. I’m super excited because there’s a huge chance I’ll get to hang out with D and V on Thursday! Yay for my girls twice in one week!

The recipe I wanted to share with you this week is a delicious, restaurant worthy, Eggplant and Mushroom stir fry. I knew what I wanted to make in my mind, but I wasn’t sure exactly how to execute it, so I called my mom (of course!) This dish is considered vegetarian, but Chi wanted some animal protein with it, so I cooked up some of my chinese chicken sans bok choy. These flavors went really well together, but the eggplant’s flavor was also strong enough to hold up on it’s own!

Eggplant and Mushroom Stir Fry

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Serves: 3



  • 1 Mexican Eggplant
  • 4 Cloves of Garlic, minced
  • 7 White/Crimini Mushrooms
  • 1/2 Onion, diced
  • 3/4 Cup Basil
  • 4 Green Chiles, optional
  • 5 Tbs Peanut Oil
  • 2 Tbs Seasame Oil
  • 1 Tbs Soy Sauce
  • 1 Tbs Rice Vinegar
  • 1/2 Tbs Corn Starch
  • 1/2 Tbs Sugar
  • Sesame seeds, toasted, to garnish
  • Salt and Pepper, to taste

**Whole Foods only had Mexican eggplants, which are a lot rounder and short, but any eggplant will work for this recipe



1. Cut the eggplant into fours, lengthwise. Cut each 1/4 diagonally, and then in half. Each piece shouldn’t be more than an inch thick.


2. Wash and cut the mushrooms into thirds, deseed the chiles and cut them into half and dice/mince the onion and garlic. I was lazy so I used a food processor, but it’s very simple by hand.

3. Wash and set aside your basil.


4. Grab your wok and turn it on medium-high heat. Pour 2 tbs peanut oil and 1 tbs sesame oil. When the wok begins to lightly smoke, toss in about half of the eggplants, and let them brown for ~3-4 minutes. Salt and pepper to taste.

5. Set them aside and repeat with the other half of the eggplant.


6. While the second batch is cooking, prepare a mixture of 1 Tbs soy sauce, 1 Tbs vinegar, 1/2 Tbs Corn Starch and 1/2 Tbs sugar. Mix for 30 seconds.


7. Take the second batch of eggplant out and set aside after cooking for ~3-4 minutes.


8. Pour the garlic, onion and chiles into the pan and let it cook while sautéing the mushrooms. When mushrooms look almost ready, throw in the mixture of soy sauce/vinegar/cornstarch and cooked eggplant and stir everything rapidly.

9. Toss in the basil when stir fry is almost done.


10. Toast sesame seeds in a smaller pan for three minutes while stir fry is cooking.


11. Set plate with rice and garnish with basil and sesame seeds!


Have you eaten eggplant before? What’s your summer travel plans?