Sometimes, when you come home from work exhausted, the idea of cooking an entire meal can seem overwhelming. You don't want to eat takeout (again), but just thinking about a creative meal involving dicing and slicing and spices is just...a lot.
On those nights, I recommend doing a very basic protein (think chicken sauteed in olive oil on the stovetop or baked in the oven, a plain white fish roasted for 8 minutes, etc.) and spend more time on your side--it will make it seem as if you've spent time cooking, as you're not just eating microwaved frozen veggies, but takes way less time to prep than doing a fancy protein.
These mushrooms are exactly that side. Active time for this recipe? A mere two minutes (four if you're not good at dicing). Yes, you read that right. And you can stick these in the oven with your baking chicken or roasted fish and pull everything out at one time. And if you make this recipe with a bunch of mushrooms...you're done for the week.
How's that for good food fast?
Cremini (baby bella) mushrooms, cleaned and quartered
10 sprigs of thyme
2 cloves of garlic
One small shallot
1/2 tsp butter
1. Preheat your oven to 450F. Line a baking tray with tin foil.
2. Mince your garlic and shallot. Remove thyme leaves and mix leaves with garlic and shallots. Place cleaned mushrooms on baking tray. Sprinkle flavor mixture over mushrooms. Pour small amount of olive oil over mushrooms and toss, mixing all ingredients and ensuring mushrooms are lightly coated.
3. Roast in oven for 15 minutes. Remove from heat.
4. Before serving, add butter to mushrooms and toss. Serve warm.
also, did you notice my gorgeous new bowls? All part of a dinnerware set I purchased this month from One King's Lane. If you haven't heard of it yet, One King's Lane is the equivalent of Gilt or Rue La La, except it has flash sales for houseware--everything from furniture, to lamps, to cookware, to pillows to patio umbrellas. I'm sure you can imagine how much time I spend browsing each day...