But many nights I'm alone in the kitchen, which I find surprisingly relaxing. Those nights, my movements are more fluid and I follow my recipes less closely. I cook more based on taste and smell and excitedly await when the vegetarian comes home and (hopefully) remarks on how delicious the house smells.
I'm sure not everyone would agree with this, but I think sauteed mushrooms (especially with lots of garlic and shallots) are a delicious smell. And they have enough substance to be a perfect meat substitute. Over quinoa linguine, they became the vegetarian's main dish. And a smaller portion alongside deviled eggs with anchovies was a perfect dinner for me. You could also up the protein by adding some crushed almonds on top of the mushrooms or (if you're cooking only for omnivores) mixing in some anchovies. Bon appetit!
Quick Sauteed Wild Mushrooms
(adapted from Whole Foods and Macrobiotic Cooking and Healing)
- 4 ounces shiitake mushrooms
- 4 ounces cremini mushrooms
- 8 ounces portobello mushrooms
- 3 tablespoons olive oil
- 2 shallots, thinly sliced
- 3 cloves garlic, finely chopped
- 1/4 cup Innergy Biotic
- 2 teaspoons thyme, chopped
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Italian parsley, chopped
With a damp paper towel, clean mushroom caps. Remove woody stems from shiitakes and slice all the mushrooms thinly. Heat olive oil in a skillet over medium-high heat. Add shallots and cook 1 minute. Add mushrooms, stir frequently, and cook 8 minutes, until they become fragrant and begin to brown.
Add garlic and Innergy Biotic, increase heat to high and cook 2 minutes, until liquid all-but evaporates, stirring occasionally so as to ensure that nothing sticks to the bottom of the pan. Turn off heat, add thyme, salt and pepper and stir well. Serve, sprinkled with parsley. Enjoy!