Sorry I disappeared for a bit…it’s been such a busy week. I started a new full-time job at a malpractice insurance company, and I’m still getting used to this full-time stuff. I am really loving my job…everyone is so friendly, the work is constantly changing, and it’s challenging without being too heavy. My only complaint about it is that it’s in North Austin, which is a bit of a commute; otherwise, I LOVE it.
I miss the people at the bed and breakfast, and the pets, and the comfiness of it, but I am sooooo glad to have weekends off now. I can spend more time with Justin, and I’m enjoying cooking more now that I don’t have to do it in a work environment. This morning I made pancakes…it’s been forever since I’ve wanted to cook any breakfast items at home. I baked Pumpkin-Oatmeal Chocolate Chip Cookies, and was able to share them with my new co-workers. I just can’t explain how excited I am about my new schedule.
However, after a year and a half of working part time, I’m finding it difficult to make time for everything in my life now. I get home, make dinner, eat dinner, clean up, do any errands, and poof! It’s time for bed. I miss reading, and knitting, and reading all of your blogs. I just need a bit more time to adjust, I think, and then things will even out.
I have been cooking every night, I just haven’t had time (or energy) to post anything. So here’s an overdue recipe for a wonderful winter mushroom stew…I served it with mashed potatoes and glazed carrots. (For the carrots, I just steamed them in the microwave until tender, then tossed them in a pan with a smidge of butter, a bit of brown sugar, and a dollop of Dijon.) The potatoes were perfect for sopping up the stew.
Winter Portobello Mushroom Stew
- 2 tablespoons olive oil
- 1 large yellow onion, cut into 1/2-inch dice
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper
- 2 pinches red pepper flakes
- 2 portobello mushrooms, sliced 3/8-inch thick, gills removed
- 8 ounces white mushrooms, thickly sliced
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 1/2 cups mushroom broth or water (I used Pacific Organic)
- 1 teaspoon red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 tablespoon butter
- 2 tablespoons chopped Italian parsley
Heat oil in a large pot over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 6 minutes. Season with salt, pepper, and red pepper flakes. Add the portobello mushrooms and white mushrooms and saute until nicely browned, about 5 minutes. Add the garlic, tomato paste, stock, and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Add the parsley, taste for salt, and season with pepper.
Makes 3 to 4 servings.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.