This was the result of digging around in the fridge trying to throw together a quick, light lunch. It accompanied the raw asparagus ribbon salad.
Spoon atop toasted baguette slices for a quick crostini, if you fancy that sort of thing.
This really should go on top of everything.
♫ Suggested listening: Mushaboom. ♫
Click to listen: Feist – “Mushaboom”
- Crimini mushrooms (or whatever mushrooms you have on hand)
- One or two garlic cloves
- Olive oil
- Sea salt
- Freshly ground pepper
Heat some olive oil in a pan over medium heat.
Add your chopped mushrooms and some salt and cook, stirring occasionally, until soft and juicy.
Sprinkle in some pinches of thyme at this point if dried (if fresh, go ahead and add at the end).
Add one or two cloves garlic, either minced or smooshed through a garlic press, and cook another minute or two, and then that’s it!
You could blend in some cheese (fontina, parm…) at this point if the urge were to strike you.
- Crostini, like I did
- On top of arugula
- In pasta
- On steak
- In an omelet
- On ice cream
OK maybe not that last one.