Chores today(I hate that). Also I need to start preparing for our trip to the U.S. to see my darlin’ sworn in as the first USAID Mission Director for Southern Sudan. So proud! Still, one must eat.
I’m going to call on one of my fellow bloggers at Rufus’ Food and Spirit Guide http://rufusguide.wordpress.com/ to tell me what kind of garlic this is. Look at how big it is! It’s sort of milder, greener and juicier then regular garlic, with really big cloves. Fantastic to cook with.
1 lb of mushrooms, sliced thick
1 red bell pepper, diced
3 shallots, sliced thin, vertically
3 large cloves, slice thin, vertically
3 tbsp butter
1/2 cup white wine
Salt and pepper
Saute the shallots, garlic and bell pepper in the butter until the shallots have wilted. Add the mushrooms and cook, stirring, for about 3 minutes. Season with salt and pepper. Add the white wine, turn up the flame and boil for about 3-5 minutes.
Jade’s plate of pork chop, tartiflette and mushroom ragout.