I’m sure you must all think I live off of nothing but fish and mushrooms nowadays. It isn’t entirely untrue, but these are here simply because the boy (who likes fish and mushrooms waaaaay more than I do) is in China and there was an entire bag of mushrooms I was worried were going to spoil. These are quick, easy and really, really tasty. And good for you to boot.
Simple Brown Mushrooms- Serves 2
- 7-8 cups sliced brown mushrooms
- 1 1/2 tablespoons minced garlic
- 1/4 cup vegetable broth
- 1 teaspoon each minced parsley, rosemary, thyme and sage
- 1/4 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- Black pepper (and salt, if you need it- I didn’t use any) to taste
- 1 tablespoon olive oil
Combine mushrooms, garlic, broth and herbs in a large saute pan over medium heat. Cook until the mushrooms soften and release their liquid.
Add lemon juice, red pepper and black pepper and stir until everything is mixed. Reduce heat to low and simmer until the sauce has reduced considerably.
Remove from heat and toss with olive oil (I maaaaay have also added another 1/2 tablespoon of lemon juice, but that’s entirely up to you). Serve hot immediately or let them chill in the refrigerator first, if that’s your thing. They’ll be delicious either way.
