Monday, January 22, 2007

Here is another reason to add more leafy green vegetables to your diet: they will pretty up your plate like no one's business.

This was a sausage risotto, which was excellent, and mushrooms, which were even more excellent. The mushrooms were the regular button ones left over from disaster tart with some oyster mushrooms tossed in for good measure, and I was just going to make a sausage and mushroom risotto, but at the last minute decided to let them stand alone, forcing Jeff to be in charge of risotto stirring duties for a while.

Sauteed mushrooms are about the easiest things in the world, and it is worth keeping mushrooms around if you are regularly in need of a last minute side dish. To cook just heat a little oil, add some minced garlic, and as soon as the garlic starts to get fragrant, toss in sliced mushrooms and stir. There is always that panic as the mushrooms absorb the oil that perhaps you did not use enough oil, but a minute later they will start to release all their liquid (sometimes in a very satisfying gush) and then you just stir occasionally until the liquid is reabsorbed and they are browned and delicious. Salt to taste and serve. Maybe not the prettiest of vegetables, but then, mushrooms hardly seem to count as real vegetables anyway.