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N was away last week on a business trip. The last time he was away I went hog wild on ordering anything N couldn't eat but I could. That was fun at first and got tedious towards the end. This time I decided to cook dinner every night, even if it was for just myself.
It was fun! I used ingredients that I normally leave out due to N's preference (but not allergies). The dish that I discovered as my new fav is
1 lb mushrooms sliced
1 bag spinach
2 T butter (Ghee works pretty well too)
2 cloves garlic minced
1 shallot minced
splash of wine or brandy (opt)
salt to taste
olive oil as necessary
Heat pan on medium. Melt butter. Add garlic and shallots. Saute until tender. Add mushrooms, adding olive oil as necessary to barely coat the mushrooms. Saute. Add brandy. Once Mushrooms look almost cooked add spinach. Add salt to taste. Continue to saute until the spinach is wilted.
It was so very, very good. Leftovers also add very nicely to soups, casseroles and fried rice. I may have to make a large batch of this as the weeks veggies and let N pick out the mushrooms.
It was fun! I used ingredients that I normally leave out due to N's preference (but not allergies). The dish that I discovered as my new fav is
1 lb mushrooms sliced
1 bag spinach
2 T butter (Ghee works pretty well too)
2 cloves garlic minced
1 shallot minced
splash of wine or brandy (opt)
salt to taste
olive oil as necessary
Heat pan on medium. Melt butter. Add garlic and shallots. Saute until tender. Add mushrooms, adding olive oil as necessary to barely coat the mushrooms. Saute. Add brandy. Once Mushrooms look almost cooked add spinach. Add salt to taste. Continue to saute until the spinach is wilted.
It was so very, very good. Leftovers also add very nicely to soups, casseroles and fried rice. I may have to make a large batch of this as the weeks veggies and let N pick out the mushrooms.
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