My husband and I love to cook and have a bunch of fun when doing it together. Sometimes it's competitive between us, like seeing who can outcook the other. Once, we had a rib cook-off. Other times it takes care of the other, such as when I make him chicken soup when he is sick. I will put up the recipe for my broth and then the soup soon. But mostly, it's cooking together to spend time with each other and being creative in our cooking. We pull some great collabs.

This bread is me taking care of both of us. I have been on a weird mushroom kick lately, and AJ can't take crunchy, crusty bread anymore because of his teeth, but loves the taste of the mushroom bread. Therefore, the bread had to evolve so he could continue to enjoy it, which is why there are two kinds of bread in the recipe. The recipe is basic, but you can make it your own. I will add some suggestions for it after the recipe, but I hate scrolling forever to get to the recipe. In that spirit, here is the recipe:

Mushroom Bread

8-16 oz. fresh mushrooms sliced

1 tsp. Garlic, onion, parsley, salt, and pepper to your taste or until the ancestors smack you

2 tbsp. Oil, lard, tallow, or whatever fat you like

2 tbsp. butter

1 loaf of French bread or Texas toast

Parmesan and mozzarella cheese

First, preheat the oven to 350 degrees

Next, clean and slice the mushrooms. Then, saute the mushrooms in the olive oil and butter with the seasonings for 5-7 minutes. Remove the pan from the heat. Then, place bread on a baking sheet and spread mushrooms and liquid over the bread. Finally, sprinkle with cheeses and bake at 350 degrees until golden brown and bubbly.

Now, onto the rest of the article. :D

Before you say anything about the large difference in quantity choices for the mushrooms is because of my upcoming suggestions and personal preference. I love mushrooms and will use the sixteen-ounce choice every time. As for suggestions for add-ons, you could also saute onions and/or garlic or peppers. There is also sauteing up some sausage with the mushrooms. If you do that, cut back on the fat you add by 2-3 tablespoons because you could always melt more fat if you need it. Chorizo gives a lot of flavor and a fair bit of fat. Really, you can add anything you want. I will say, though, pay attention to the amount and weight of the items you use to put on the bread. Another consideration is that Texas toast is not as sturdy as French bread, so that will make a difference, too. You can also use pizza dough or a Baboli-type of crust.

The spices can be modified to your taste, too, but I recommend adding turmeric to it. I, myself, add it often, but I didn't include it in the recipe because some people don't like it, and it stains. Italian seasoning is also good, as is cumin. If you aren't confident in your seasoning skills, add a little bit at a time. You can always add more flavor, but you can't take it away. I also suggest smelling each spice I suggested. The ones that smell best to you are the ones I would use.

I like this recipe because it is cozy and grounding. Magickally, mushrooms are just that, grounding. Onions, peppers (both the seasoning and veggie), and garlic are protective. Salt is also protective, but it is cleansing too. This recipe contains healing properties, as well. Turmeric is an anti-fungal, antimicrobial, antibiotic, and anti-inflammatory agent, among other properties. Onion is an antibiotic, as is garlic, which is also good for the heart and blood. Parsley freshens your breath and makes you pee.

Most importantly, this bread makes a good appetizer, meal, or snack. I make it for my husband and kids for lunch on a semi-regular basis, and it doesn't get old. You could probably add red or white sauce to this and make it more like a pizza, but I like keeping this closer to garlic bread. No matter what, it's fabulous. I love eating it, the super simple one I laid out. I could eat it a few times a week!

Unsurprisingly, I suggest you make this. If you do, please comment below with your thoughts on it or any variations you try. If you tell me your version of this bread, I will try it too. Until next time, remember: Do not meddle in the affairs of dragons, for you are crunchy and taste good with salsa!

PS: I could have sworn that I had a photo of the bread. In my defense, my thumb drive that housed most of my archive is dying.