I wasn’t planning on showing you this one.
It started with a Sunday farmer’s market jaunt with some out-of-town friends. Somebody suggested making pesto pasta with sausage and mushrooms for lunch. The best bargain at the mushroom stand that day was oyster mushrooms; the most appealing option at the sausage stand was lamb. So we bought a little of each, brought them back to a kitchen and dumped them in a frying pan. You know, like you do.
I only took one halfway-decent photo. That’s how unremarkable I thought this was going to be. Boy howdy was I wrong.
It’s the Monday after Thanksgiving. Chances are, you’re expecting one of two things from this post: a clever use-up for leftovers, or an antidote to last week’s indulgence.
Sorry. Not today.
Today, I’m all about stuffing vegetables with meat. And when I say vegetables, I mean mushrooms. And when I say meat, I mean sausage.
Riddle me this. When it’s a Monday, and you’re so tired you can’t keep your eyes open at work, and you can feel your exhaustion slowly sliding into something like a low-grade fever, what’s the normal-person response?
A. Tough it out at your desk until the end of the workday.
B. Hide in the supply closet with a mug of tea and a sweater.
C. Go home early and sleep.
D. Go home early and spend an hour and a half at the stove making mushroom lasagna with bechamel sauce, from scratch.
Yeah. Turns out I’m not so normal.
So…once upon a time, a whole week went by without a post. Sorry about that. Back on the horse.
First things first: I want to introduce my new favorite toy.
I call it the Lean Green Delicious Machine. My friend Izzy calls it Kermit. My parents call it a belated birthday present. It is my new 6-quart dutch oven, and I absolutely love it.
How do I love it? Let me count the ways. It’s shiny, and heavy, and my favorite color. But most important of all, it makes a mean mushroom stew.