Along with our oven seared broccoli, mushrooms were on the menu. CI, again, has the magic method for achieving flavorful, tender mushrooms. This is our dumb-ed down version.
Heat one tablespoon oil in a heavy skillet on medium heat.
Add mushrooms and cook until mushrooms release moisture, approximately 5 minutes.
Turn heat to medium high and cook an additional 8 minutes, until moisture evaporates.
Add 1 tablespoon butter and cook until dark brown, an additional 8 minutes.
Salt/pepper to taste. Serve.
Since our oven was hot from the broccoli, I threw some grape tomatoes in the oven on a non-stick pizza pan and cooked them until shriveled.
A colorful addition to our veggie trio.
This post is linked to http://www.foodrenegade.com/fight-back-friday-april-27th
Who can resist old fashioned biscuits and gravy? I think sausage gravy has a reputation of being difficult to make–not so!! Try it soon with homemade biscuits, English muffins or potatoes.
Simply Wonderful Sausage Gravy
Your favorite brand of breakfast sausage
Flour (I used white whole wheat, but use what you like best)
Milk/water (whole, half and half, cream, evaportated…your choice again)
In a heavy saucepan, crumble sausage and brown on medium heat.
Sprinkle with flour. A good ratio would be 1.5 pounds of sausage to 1/2 cup flour. It’s a forgiving method. You want the sausage to be coated with flour so it soaks up the fat.
Cook briefly to brown the flour. Pour 2 cups of milk over the sausage.
Stir as the milk is incorporated into a thick sauce. Bring to a boil and stir and boil for one minute. Add additional milk or water to thin as needed to make the sauce to your liking.
A thick, meaty breakfast gravy to serve in just minutes. Simple, real food for real appetites.