During the summer, Saturday night always is Steak Night. Rib eyes, Strip, or maybe just a nice Sirloin Steak. I prefer Rib Eye Steaks, but my old standby meat case was featuring Strips on sale. They looked very good, nice marbling. Looks like that will be the feature this evening.
After getting home and looking through the refrigerator, I found them! That lost box of remaining mushrooms pushed way to the back of the produce drawer. They really weren't white and pretty any longer but they certainly weren't compost material just yet!
While cleaning salad greens, I also rinsed the darkened mushrooms off and sliced them. Into a butter sizzling skillet with a chopped onion, salt, pepper and some oregano. As they were cooking, I had to put a big splash of Cabernet Sauvignon and cooked the entire mixture until the wine had reduced to a thick sauce. Tasted the pan and knew that they would be perfect on top of the Saturday Steak Night entreé.
|Ready to enjoy atop a flavorful Sweet Potato Mash|
|Field Green Salad with home made French Dressing|
Bon Appétit and Enjoy
YOUR Wonderful World!