Meatless Monday: Mushroom Fried Rice

Meatless Monday - Mushroom Fried Rice | Sarcastic Cooking

Are you a fan of take-out? Are you such a big fan of take-out that you think you might be the only person on your block that has take-out deliveries at least two days a week? Speak up people! I am beginning to feel like my neighbors are judging me for the convoy of food delivery cars that come to our door each week.

Why do they have to have that big, light up sign on the roof of their car? Don’t they know I am sitting in the front window peeking through the blinds ready to meet them at the door before they ring the doorbell and alert the kid and dog that food is here? [Read more…]

What’s for dinner? Mushroom and Tomato Smothered Pork Chops

What's for dinner? Mushroom and Tomato Smothered Pork Chops | Sarcastic Cooking

This week’s edition of the series that I like to think is single-handedly bringing America back to the dinner table features a rendition of a dish my mom made for us all the time when we were growing up. In our house, they were called Polish pork chops. It says something when a dish successfully feeds a family of five and never gets complaints.

In fact, I tried to make my Mom’s version on the blog way back when. Follow this link if you want to see crappy pictures. Also, my Mom just informed me recently that I messed up the blog version because I used crushed tomatoes instead of canned diced tomatoes. Oops! Despite the first version being a little soupy, it was still good. Not my Mom’s version good, but good none the less. [Read more…]

Red Enchilada Stacks with Spicy Roasted Mushrooms

Red Enchilada Stacks with Spicy Roasted Mushrooms | Sarcastic Cooking

Having this blogging job means that I am my own boss, which is both awesome and daunting. I can give myself any days off I see fit, yet on the other hand, I have to get myself back to work. Sometimes, my laziness and the ease at which I get wrapped up in my own personal life/drama make me fall off the face of the blogging world.

I wish that I was one of those people who, when the you-know-what hits the fan, immerses themselves in their work and get after their goals even harder to keep their mind off of whatever is bothering them. I sadly am not that person. I am a worrier and a wallower. [Read more…]

Meatless Monday: Mushroom Barley Soup

Meatless Monday: Mushroom Barley Soup | Sarcastic Cooking

Ummm… I must have a severe case of Mom brain, because I made this recipe and then I kind of got a funny feeling. So, I searched the archives only to see I made this soup before. It was made during the first year of this little old blog. Maybe we just forget I ever mentioned this and chalk it up to really, really loving mushroom barley soup.

Also, not going to lie, my brain is still moving a little slow from the wedding I was in over the weekend. But, again, let’s just forget that fact too.

Since, I am all over the place today, I am just going to cut to the chase and share this hearty and filling soup recipe with you all.

I swear my yarns and tales will be back in check for the next post!


Classic Mushroom Barley Soup

Mushroom Barley Soup | Sarcastic Cooking

A classic recipe for mushroom barley soup.

  • 4 Ounces of Dried Mushrooms, any kind
  • 3 Cups Boiling Hot Water
  • ¼ Cup Unsalted Butter
  • ¼ Cup All Purpose Flour
  • ¾ Cup Onion, diced
  • 1 Clove of Garlic, grated
  • 1 pint Shitake Mushrooms, cleaned and stems removed
  • 1 pint Baby Portobello Mushrooms, cleaned and sliced into thirds
  • 1/2 Cup White Wine
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 Cup Low Sodium Vegetable Stock
  • ½ Cup Pearl Barley
  1. Combine the dried mushrooms and boiling water. Let them sit and steep for at least thirty minutes until reconstituted. Strain out the mushrooms, chop, and set off to the side.
  2. In a large, heavy-bottomed stock pot, melt the butter over medium/low heat. Add the onion and saute for 5-7 minutes until almost translucent. Add the chopped mushrooms and saute another 10 minutes, stirring occasionally. Add the garlic and cook for one minute until fragrant.
  3. Sprinkle in the flour gradually and stir to combine with the butter. Add the wine, stir until combined with the roux. Pour in the mushroom stock along with the vegetable stock and whisk vigorously to combine with the roux. Add the reconstituted mushrooms back to the pot and salt and pepper to taste.
  4. Bring to a simmer over medium/high heat. Add in the barley and cover the pot with a lid. Simmer for thirty minutes until the barley is tender.
  5. Remove lid and let slightly cool before serving.
  • Preparation time: 1 hour
  • Cook time: 45 minutes
  • Total time: 1 hour 45 minutes

Christmas Morning Casserole

Christmas Morning Casserole | Sarcastic Cooking

Every family has their Christmas morning traditions. When we were little, I was never able to sleep so I would lie awake most likely watching mass at the Vatican on PBS because we didn’t have cable and it was either that or infomercials. I would lie awake until my eyes couldn’t stay open for any longer. I am sure this probably annoyed the crap out of my parents, I mean Santa, because they had to wait until I was asleep to put out presents. [Read more…]

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