Yesterday, I was strolling through Target searching for some new Tupperware.  Along the way I spotted the kitchen gadget aisle and couldn’t resist taking a look.  Normally, I never buy kitchen supplies at Target. I prefer to go across the street to a large restaurant supply store the size of Costco but I figured since I was passing by the kitchen gadget aisle, it wouldn’t hurt to browse.  That’s when I spotted an egg slicer and read the description:

” Slices hard-boiled eggs with ease…perfect for strawberries, kiwis, mushrooms and soft cheese. “

With a feeling of impulsive excitement, I realized I could use this handy tool for one of my favorite recipes.  One which involves spending a significant amount of time thinly slicing mushrooms.  I grabbed the shiny slicer, bought it and immediately popped in to the nearest grocery store for four containers of mushrooms.

Once I got home I made use of my new purchase by gleefully slicing through a mount of mushrooms in a matter of minutes and made Hubby’s newest favorite recipe, Mushroom Tikka Masala.  I have avoided this dish for a while as the whole process of prepping takes a lot of time.  Now with my new gadget, the prep time was cut in half.

The dish still took a significant amount of time.  Every mushroom slice is browned on both sides and if you over crowd the pan, they don’t brown.

That evening, Hubby and I chatted about our day over a bowl of fragrant, buttery mushrooms cloaked in curry sauce. I shared my experience of speeding up my prepping with my fun new tool but still having to wait patiently for each slice to brown.

“Why don’t you brown the mushrooms using two pans?” suggested Hubby, raising his eyebrows.

Clearly, this could have been an obvious solution.



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