Thursday, January 28, 2010


I could live off of this. There is nothing better than garlicy, buttery, rich mushrooms served on garlic toast with some marinaria! Oh this is going to keep me happy for a while past lunch!!!

cup or so chopped mushrooms
few tablespoons butter sub
two tablespoons EVOO
1-2 cloves garlic ( however strong you like your flavor to be)
1/4 cup chopped onion
splashes of beef stock
splashes of burgundy wine
few tablespoons spagetti sauce
slice of GFCF bread

Preheat the boiler to low and chop your mushrooms in your pan heated to med high heat with the oil and butter sub. When the pan gets hot and a little foamy throw the mushrooms and onions on in and saute them until they get soft. Before you chop the garlic, rub it on the buttered bread. Chop garlic and then add the garlic to the mushrooms. If it looks a little dry add more butter sub or oil. Spread the spagetti sauce on the bread and throw under the broiler till toasted. Add the stock and wine to the mushrooms, bring to a boil and then reduce heat and let it reduce. Take out the toast, pout mushrooms over it and enjoy! Yes chesse would take this to a whole new level but I can't complain how good it is without it.

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