It was one half craving and one half obsession … which would make it a crobsession I suppose … nonetheless I just knew there were mushrooms and parsnips in our near future.

One day I’ll post about another obsession I have for peeling mushrooms, but for now it will suffice to say that I peeled a package of large mushrooms and separated the caps from their stems reserving the whole lot for an important date in the saute pan where I insisted they stand guard until completely brown and very well cooked … they almost taste meaty once they’re sauteed sufficiently, and the trick I am fond of sharing is simply to cook them for much longer than you feel comfortable doing at first. Your efforts will be rewarded with a beautiful rich brown colour and a warm nutty flavour that is unforgettable.

While all this mushroom goodness was happening on the stovetop however, a batch of clean peeled parsnips cut in a rustic diagonal fashion were baking in the hot oven below until golden and just beginning to char slightly around the edges.

Removing the mushrooms from my saute pan, I then deglazed with generous portions of apple cider and vegetable broth and whisked in a little diluted tapioca flour for thickness. Some thyme, salt & pepper for seasoning and a pinch of brown sugar to help it along, I let the sauce reduce until just thick and introduced my mushrooms and parsnips to let everything meld.

Reducing even further till the sauce was very thick and coating the main ingredients completely, I barely found enough patience to snap this shot before serving it up and performing my favourite disappearing act of all thyme.