Easy Mushroom Dinner
One of my goals for the New Year (I refuse to call it a resolution—I think that jinxes it) is to do a better job cooking dinners for the family. We do okay with the *cooking*—it’s the choosing a meal, shopping, and prepping that we seem to fail at. Which makes the cooking kind of hard.
Can we talk a little bit about dinner ruts? Because I feel like we’ve been in one BIG TIME, this entire fall. I’m still trying to think of ways to get out of it, come January. I’m sick of being on a constant rotation of stir-fries, tacos, and soups…but it’s hard to come up with new ideas.
Last night, in an attempt to get in a little cooking before the holiday madness, I made this simple meal (made even simpler by pre-cut veggies…I don’t buy them all the time, but sometimes when you don’t really feel like cooking, they’re a lifesaver).
“Drunk” mushrooms with polenta:
For the mushrooms, I heated up 1 tbsp. butter in a pan, then added the onions and mushrooms and sauteed for about ten minutes. Then, I added a cup of red wine and continued to simmer them until the wine was completely reduced. Seasoned with garlic salt and a bit of Italian seasoning. So easy!
For the polenta, you just boil two cups of water and add a half cup of the cornmeal, boiling until creamy. I always season polenta/grits really generously with salt—it can be pretty bland otherwise.
I went the pre-prepared route with our salad as well. Better than no salad at all, right?
And there you have it—dinner! You know, I used to hate Sandra “semi-homemade cooking” Lee, but now I think she’s kind of brilliant. Semi-homemade cooking is better than no cooking at all!
We’ve got a busy day ahead—we’re leaving for Louisiana tomorrow. Time to pack!