Sautéed Mushrooms

I know…

Where have you been Liz?!?!?!

Sorry. I haven’t really been inspired much from cooking lately. I haven’t really done anything new either. I’ve been pushing myself a lot at work, and coupled with several meetings that include dinner, I really don’t have new to share- except these frigging mushroom!!!

I’ve lost 10 pounds, btw. It feels really good. Especially when I haven’t been able to work out from injuring my shoulder at a boxing class. So it’s nice to know my body’s finally catching on to this gluten free stuff. I’ve got it down pat too. The only ‘slip’ was deliberate- Mike and I went to the 21 Club in NYC. I threw caution to the wind, and had a roll.

The night will go down in history- and I told my husband if I EVER want to eat bread again, to remind me of that night. I had never been so sick in my life! It took 3 days to come back from one roll. And now I have to carry an epi-pen. Joy.

I started doing acupuncture. Fun times! Today, I was in and out of consciousness for a blissful 45 minute. She left the door to the back yard open, so I had a cool breeze on me and heard nothing but the thunder and rain, birds chirping and the background flute music she plays. HEAVEN!!!! And if anyone thinks it’s a bunch of JOU JOU, think again. This shit works- try it!

I also started eating organic. My wallet hates me, but my body is thanking me! And I found this really cool app called Buycott. It tells you if a company supported the no vote on Prop 37- to require food companies to include GMOs on their food labels. So I make sure I’m eating super healthy, and supporting great causes. They also say the best way to stand up to unethical corporations is to boycott their products, but it’s literally a spider web of sub-companies. Buycott sorts all of that out for you when you scan a product. This past Monday, I boycotted 4 products- feels awesome!

I should be posting more again- I have some ideas in my head for the summer, and I have more time. Time helps.

 

Sautéed Mushrooms

2 cups of mushrooms- baby bells, white, or crimini is what I use

1/2 stick butter- unsalted

balsamic vinegar

1. Slice the mushrooms thin.

2. Melt butter in a frying pan on medium.

3. Once butter melts, add mushrooms and stir to coat them all with butter.

4. After 1minute or so, add enough vinegar to cover the bottom of the pan.

5. Sauté the mushrooms in the vinegar until soft, and until the vinegar cooks down- about 8 minutes max.

Serve over a nice steak! They melt in your mouth, they’re so good! I didn’t take a picture- there’s nothing attractive about them-sorry!

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