I love food. What a lame way to start a post. But it’s true! And I love mushrooms, in all their shapes and forms. So here is a mushroom recipe I came up with a few nights ago (and am about to make yet again! I got the idea from my black bean recipe, here, but liked this infinitely more. Sort of, since I still love tortillas!)
Ah-mmmmmm-mazing Mushroom Skillet
5 or 6 medium sized blown-caps or baby portabellos
Spoonful of Dijon style mustard
About 1/4 cup canned black beans, undrained
Salt and pepper, to taste
Fresh parsley and dill-weed
Thinly sliced onions, roughly the same amount as beans
Fresh or frozen green beans (I used frozen, so cooking time will be shorter.)
Slice mushrooms thinly, like in the picture. Then put all the ingredients, sans herbs, into a non-stick skillet and cook, on medium heat, for some 5 to 10 minutes, stirring occasionally. Serve on top of rice or noodles or pasta…or maybe in a tortilla? ;)
For a spicier variation, I have tried this with curry powder and it’s delectable. But then I love curry powder almost as much as I love mushrooms, which I love almost as much as tortillas and chocolate and peanut butter and - I need to stop rambling. Enjoy!
Photo from here!