From My House To Yours

Another one of those days at work, you know the ones where every time someone starts talking to you, in your mind it all sounds like that Crash Test Dummies song that is just a lot of humming and "Mmmmmmmm Mmmmmmmm", you know the one. Anyway, tonight I made Warm Wild Mushroom and Roasted Tomatoes........my friend wo is not a vegetarian like me, keeps asking when I am going to get to something with some serious meat in it and I just say......."well, I am going page by page".......in reality, I am skipping the meat meals so i can cook items that I will actually eat...........hopefully she will not read tonight's post...........

Ingredients
1/4 cup EVOO
4 large garlic cloves, peeled and then thinly sliced
2 pints grape or cherry tomatoes
Salt and freshly ground black pepper
1/2 pound crimini mushrooms, stemmed and quartered
1/2 pound shiitake mushrooms, stemmed and quartered
1/2 pound button mushrooms, stemmed and quartered
4 springs fresh thyme
1/2 cup white wine
Flat-leaf parsley


Preheat oven 425 degrees F

Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.

Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.

Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.

Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.

The Verdict.......ok......this is officially my new favorite dish i have made so far from rachaels recipes........I even got my little cat to eat a mushroom, so I consider this a hearty endorsement from the feline community.

Tasty and very filling......I think this would also go great over rice if you had some or maybe as something over pasta.


Until Tomorrow...........