Mystic Istanbul

I am, as we speak, watching Waterfront Cities of the World---and I just couldn't fathom how amazing it is that Istanbul sits right in between the continents of Europe and Asia. You can practically go to the border of both continents via boat. Just imagine--experiencing different cultures in one place at its absolute purest form. There is just something so mystic about Turkey--something that hugely sets apart from Iran, Iraq, Palestine and other neighboring Middle Eastern countries. It's more than the Hagia Sophia and the notorious Islam culture that altogether keeps me fueled with curiousity and fills me with disgruntlement. It's just a complex explanation. I am intrigued.

(And by god, how many languages does Heidi Hollinger speak?!)

Shiitake Mushroom Melt Sandwich

I am an avid TLC viewer and this recipe was an inspiration from Everyday Exotic host Roger Mooking. At that time, I was thinking of alternatives for pork meat and--mushroom is the best alternative by far. Just like pork, it is chewy, naturally salty in taste, and it is a very flexible ingredient, something that you can use in just about any concoction. As Roger puts it--it can be an obedient ingredient. 

*I won't be putting the exact measurements for the ingredients as it may vary depending on your taste.

Here are the ingredients: 

Diced/ Semi-chopped Fresh Shiitake mushroom (or you may use King Oyster)

Minced Garlic

Semi-chopped Onion leeks

A tablespoonful of Fresh or Dried Thyme

A tablespoonful of Chopped Parsley

Butter

Salt 

Pepper

Quick-melt Cheese

Bread

Procedure:

1. On a pre-heated pan put a little cooking oil and then add the butter. *Putting a little cooking oil prevents the butter from burning. 

2. Add the garlic and onion leeks. Let it sweat for a minute.

3. Add the mushrooms. Slowly stir. Let it cook for at least 3-5 minutes. If you are using oyster mushrooms let it brown a little.

4. Add the thyme, chopped parsley and season it with a pinch of salt and pepper.

5. And finally, add the diced quick-melt cheese. Let it melt and gradually stir everything.

I tweaked Roger Mooking's recipe to be able to perfectly pull it off. Originally, he used King Oyster Mushrooms but since it was not available, I replaced it with shiitake. Another is, instead of using goat cheese, I opted to use Magnolia Quick Melt Cheese which was cheaper and easier to find. Also, instead of bruschetta, I went for toasted bread.

Shiitake Mushroom Melt Sandwich ready to be devoured. :)

Simple. Fast. Easy. Yummy. :)