A Review of Artizone & A Delicious Naked Mushroom Dish

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Recently as I was surfing around the blogosphere, I read about new company called Artizone that would source from local vendors and allow you to order online and get these local products delivered to your home. Sounds like a pretty cool idea, so I thought I’d give it a try by ordering some mushrooms, fresh herbs & cheese.

When you order, you can pick your delivery time, so I picked Saturday morning. Unfortunately during the rush of the holiday season, I TOTALLY forgot about the delivery time and was surprised to find that the people at Artizone called me to track me down while I was running frantically around the mall trying to find last minute gifts. They were really pleasant and accommodating and we got the goods delivered.
Today, I found myself with only 2 days til leaving for holiday and I still had all the mushrooms to cook! I couldnt’ let all these beauties go to waste!

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The 8oz mixed mushrooms came with: Oyster, Chanterelle, Black Trumpet, Clam, Hedgehog mushrooms. What an awesome variety!

I decided I wanted to make something very simple so I could really TASTE the mushrooms. So I chopped these babies up and sauteed them with a little butter, garlic, and fresh thyme (also from Artizone!). The resulting dish was so decidedly delicious!! The mushrooms are meaty, earthy, and the touch of butter/garlic/thyme really brought out all the flavors of the different mushrooms and let them shine. Somtimes, you just gotta let your ingredients get naked and run free!
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Check the very simple recipe below and check out Artizone if you are in the Dallas, TX area! The products & service are great!
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Ingredients:

  • A bunch of mixed wild delicious mushrooms – about 8 oz
  • 1 TB butter
  • 1 clove garlic
  • A few sprigs fresh thyme (or your favorite fresh herb! Naked food is very accommodating!)
  • Splash of white wine

Steps:

  1. Coarsely chop up the mushrooms, roughly chop up the thyme, and mince the garlic clove.
  2. Heat up a pan to medium high and add the butter & garlic. Cook the garlic about 2 min until it’s just golden.
  3. At this point, toss in the mushrooms & herbs and stir to distribute.
  4. Reduce the heat to medium low and cook about 10 min, stirring occasionally.
  5. Add in a few splashes of dry white wine and give it another stir. Cook until the wine has disappeared and you are done. Taste and add salt if needed, but I thought it was just fine w/out extra salt.

I ate this as a side to some tilapia poached in white wine, garlic, herbs & lemon zest. Recipe coming soon! I probably could have eaten the entire pot of mushrooms myself!
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Enjoy!

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