Thursday, March 3, 2011

Day 61: What's For Supper?

It's 6 p.m., Honey Bear is screaming because it's getting close to bedtime, she's been fed some semblance of a "dinner", you're starving and the meat you took out for supper is still frozen. The fancy pants idea you had  is rapidly disappearing and you begin to realize why there are so many restaurants and take-out joints in your town.

I loathe those kinds of nights. It's so easy to grab a pizza and call it a day. Or better, a big bowl of cereal.

We have found the antidote:

Egg on Toast, Bacon and Sauteed Mushrooms

Try Not To Toss Too Early

You're Looking for this Caramelization

Add in Your Wine, Spices, Onions and Garlic

This mushroom topping is perfect on a grilled steak, but really not too shabby on a poached egg. Dare I say it stole the show?

Here's how I did it:

1 lb mushrooms, cleaned and quartered 
2 tbsp butter, 1 tsp oil
1/2 onion, chopped
1 clove garlic, minced
1 tsp dried thyme
salt and pepper to taste
4 tbsp white wine

Combine oil and butter over medium-low heat. Add mushrooms and let sit for a couple minutes - resist the urge to immediately toss them. 

Continue cooking until all mushrooms are browned, add in spices, seasoning, garlic and onion. Continue to cook until onions are softened. 

Add in wine and cook a further 2-3 minutes until wine has evaporated and mushrooms are a golden brown. Serve immediately.







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