Yup. Step 1 cook 5 mins. Step 2 add some stuff then cook another five mins. Add some more stuff, then step 3 bring to a boil, reduce heat and simmer 10 mins. Step 4 add more stuff and cook 5 mins, then take off heat and add the rest of the stuff.
I can see how step 2 is confusing with the addition of ingredients at the end of the step, which should be step 2a or part of step 3.
Looks tasty
I don't know what cook in step 2 means. Boil then simmer? Keep on medium heat? Comically enough I've made this a handful of times and it is delicious. I think I usually just leave on medium but a friend seems to disagree. (Also id use 1/2 tbsp less chili powder).
I recently bought a granite mortar and pestle and have tried cleaning it twice now by grinding a not insignificant amount of rice to disable the mortar from producing any more powder, but to no avail. Does anyone know how to properly clean a granite mortar/pestle and/or whether sanding is a good/correct idea?
I needed to make some room in the freezer, so I eyeballed a package of frozen mushrooms (sliced crimini, white, and portabello) that had been in there longer than planned (they were a "on sale" purchase and only cost about 17 cents, otherwise I wouldn't have purchased frozen mushrooms).
So.. they needed help and I made a creamy mushroom sauce:
red onions -- thinly sliced an soaked in water for a few minutes to remove some pungency
crushed garlic,
coarse salt, fresh ground black pepper
and the thawed mushrooms sauteed in olive oil..
then I added:
a splash of sherry
enough milk to cover them
a dollop of sour cream
and let it all simmer until the sauce thickened.
Served over rotini with shredded romano cheese.
It tasted good enough that I will be adding those mushrooms to my shopping list for a quick and easy decadent meal.