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They say don’t eat at your desk. Don’t eat in front of the television. Don’t eat with distraction.
But we all do it.
This evening I had the pleasure of dinner for 1 at my desk. My desk is a big clutter blob. So sue me.
Below you will see an ugly picture of my delicious dinner:
Have you ever sauteed mushrooms only to find them juicing like crazy, leaving you with a big watery liquid mess in your skillet? I have found the solution. Heat your pan and place your sliced mushrooms onto the dry skillet. Let them cook, let them release their juices and then the juices will evaporate. Once your mushrooms are cooked, THEN add your butter, your oil, your fat of choice. This will leave you with flavorful mushrooms without that unappetizing liquid (Of course, you could always pour out the liquid and use it in addition to stock for soup etc., but who really does that or takes the time to do that?).
Sauteed Mushrooms, Etc.
serves 1-2
2 handfuls? of mushrooms, I used cremini
a small pat of butter and/or olive oil
salt
1/4 of a chopped shallot, or about 1-2 tablespoons onion
1 chopped garlic clove
chopped parsley (optional)
dash of balsamic
(whole wheat) couscous
black beans
feta cheese
1. Prepare your couscous. Open up a can of black beans. Slice or crumble your feta. Set everything aside while you prepare the mushrooms.
2. Heat a pan. Add the sliced mushrooms. Cook until done-ish. Add some salt, butter/oil. Add the shallot and garlic and cook for about a minute or two more.
3. Take pan off heat and add a dash of balsamic and some parsley, for finishing.
3. Spoon some couscous into a bowl. Top with some black beans and the mushroom mixture. Finish with the feta.
4. Proceed to your desk (or not. not might be better).
**NOTE: Of course, as always in cooking, feel free to modify this loose recipe. i.e. goat cheese instead of feta, add some sauteed spinach, use brown rice or spaghetti instead of couscous, experiment with wild mushrooms…etc. etc. etc.
Figsinmybelly 