Breakfast (2.5 oz)
Two waffles - plain
Lunch (didn't weigh)
Two portabello mushrooms sauteed in butter and olive oil
2-3 bites of chicken
1 spoonful of mac~n~cheese
Dinner (5 oz)
Chicken, Peas, and Gemilli pasta in a White Wine sauce
Two chocolate truffles (Godiva - thanks honey bun!)
So my meals today were wonderful! I would venture to say that the mushrooms I ate at lunch were the most spectacular part of my day! For those that may be interested, here is my recipe for how I cooked them (slightly adapted from Mireille's):
Sauteed Portabello Mushrooms
1 tbsp butter (unsalted)
2-3 tbsp olive oil
2 tsp ground mustard
2 tsp parsley flakes or 1 tbsp fresh chopped parsley
1 clove garlic, minced
2 tsp sea salt (personal preference)
1 tsp fresh ground pepper (personal preference)
Heat the butter and olive oil until they sizzle in a saucepan that has a lid. Place the garlic and various herbs and spices into the sizzling oil/butter mixture. Cut the stems off of the mushrooms. Place the mushrooms top side down in the buttery mixture. Cook the mushrooms in the mixture for approximately 2-3 minutes on each side. Then put the mushroom top-side down again and cover this time with the lid. Let them cook for approximately 5-8 minutes. Cooking time will vary depending on your heat setting and your chosen type of saucepan. After they cook, turn the heat off and pull the mushrooms out of the pan. You can drizzle the liquid that is still in the saucepan over the mushrooms or eat them without the extra liquid. It is absolutely YUMMY! Enjoy!
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