• Kate

EP: 2 Mushroom Martini & Prickly Pear Martini

Updated: Dec 26, 2020

Martinis on martinis! Do not worry, there is NO alcohol in the Mushroom Martini but there IS alcohol in the Prickly Pear Martini. Be sure not to mix them up!

I hope you listened in to My Tiny Cook Spot: Martinis with Miki (@mikibug) and had as much of a blast as we did. We may have had a glass of wine before recording and 2 martinis during, so we were a bit giggly at the end. Ep is here

This recipe was pretty in-depth and a lot of effort for what was supposed to be 8 servings from Martha Stewart Living 2004. But, we had fun and it was tasty. You could leave out the egg, and the headache that comes with it and no one would miss it.

User Tips:

  • We used dried cremini mushrooms

  • The Yukon potato is used for thickening, (took a moment to put that together)!

  • We opted out of the truffle oil

  • I would suggest chopping the bacon into the mushroom soup for some crunch.

  • Miki and I thought it would do well with some heat, cyanine pepper or jalapeño in the spinach coulis

  • Coulis- a form of thick sauce made from puréed and strained vegetables or fruits. (Wikipedia)

  • Lovage- herbaceous, perennial plant The stems and leaves are shiny glabrous green to yellow-green and smell somewhat similar to celery when crushed. (Wikipedia)

  • We used celery instead of lovage

  • Skip the poached eggs. But if you do it: add 1 tsp vinegar to the water. Bring to a simmer. Create a cyclone in the water. Crack egg into a small dish and gently dump it into the center. Assist the white to stay close to yolk. Cook for 3 minutes. Remember to replace water.

  • Layer in a martini glass: coulis, mushroom soup, sprinkle with celery, and top with bread.

  • We got 4 servings, may have served too much.

  • Eat with a spoon

  • And Curse Martha

Prickly Pear Martini

For Juice

  • 6 Prickly Pears

  • ½ C Mint Water

  • ½ Tsp Salt

Per Martini

  • 2 ¼ Oz Vodka

  • 2 ¼ Oz Prickly Pear Juice

Prickly pears, or cactus pears, are weird! They are either bright fuchsia or light green. They are spiky, have a tough skin, a pulpy inside, hard seeds and taste like melon.

More fun things about these odd fruits if you want to know are here: https://en.wikipedia.org/wiki/Opuntia

Slice off the top and bottom of the pears then slice in half lengthwise. Scoop out soft center and blend with water (that had mint leaves steeping in it for a few hours) and salt.

Strain to get rid of the seeds.

Combine juice with vodka and ice in a shaker and SHAKE.

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