Friday, June 28, 2013

Breezy Willow CSA Week #4

This week will need to be a quick turn around on our CSA pick up, because next week's pick up would have been on 4th of July and has been rescheduled for Monday -- as in 3 days from now.
Serious produce eating in our future!
We received:
2 cartons of blueberries
1 eggplant
2 cucumbers
Bag of green beans
Bag of kale
Head of lettuce
Head of broccoli
Loaf of rosemary lavender focaccia bread
Jar of Happy Mouth BBQ Sauce

What's left from Week #3:

12 eggs
1 cucumber
4 spring onions
1/4 loaf of honey whole wheat bread

What's left from Week #2:
10 eggs
1 patty pan squash

Roasted Turnip & Candy Beet Galette

I found this recipe on Pinterest after searching around for what to do with the turnips and beets we had gotten from our CSA.
I had never heard of a galette, and Google told me that it was a type of crusty cake. The picture from the website told me it was like a pizza. I figured it would be worth a shot. I accidentally grabbed Phyllo sheets instead of puff pastry dough but decided to go with it and I actually enjoyed the crispness of the Phyllo.
I was actually really impressed with how delicious it was. It was simple and it didn't have the earthy taste that the beet pesto did. It was delicious!
yield:  9 large slices of galette

5 candy beets
2 white turnips
2 tbs olive oil
5 sheets of phyllo pastry (14"x18"), thawed overnight
1/2C shredded smoked mozzarella
1/2 tsp sea salt
1/4 tsp paprika

  1. Preheat oven to 400 degrees.
  2. Trim beets and turnips, and lay them on a baking sheet.
  3. Drizzle with 1 tbs olive oil and sprinkle with 1/4 tsp of sea salt.
  4. Roast for 20-30 minutes, until fork tender (my beets were smaller and took 20 minutes while the turnips took 30).
  5. On another baking sheet, lay out phyllo sheets (keeping them stacked on top of one another) folding up slightly around the edges to make a crust.
  6. Spread shredded cheese evenly over the phyllo sheet.
  7. When the beets and turnips have cooled slightly, slice them thinly (it is up to you whether or not you want to take the skin off, I did where it was easy to remove and just left it where it wasn't coming off).
  8. Layer slices of beets and turnips over the cheese. (I alternated turnip/beet in rows but that is up to you).
  9. Drizzle 1 tbs of olive oil over the galette.
  10. Sprinkle 1/4 tsp of sea salt over the galette.
  11. Sprinkle paprika over the galette.
  12. Bake for 15 minutes, until the edges are starting to turn golden brown.
  13. Cut into squares and serve warm or at room temperature.
  14. Enjoy!

Wednesday, June 26, 2013

Chocolate Patty Pan Squash Bread

In our second CSA pickup, we received a whole bunch of patty pan squash.
We grilled some, but coming up on week 4 we still had 4 hanging out in the fridge.
I found this recipe on Pinterest, and knowing how we love sweets decided to give it a go.
It was very rich, decadent, and delicious-- perfect for dessert or for breakfast -- and had barely a hint of being full of squash!
yield: 1 loaf of bread

2.5C patty pan squash, shredded (this was 3 patty pan squash for me, 2 on the smaller side and one bigger one)
1C vegetable oil
3 eggs, room temperature
3/4C sugar
1/2C brown sugar
1.5C flour
1/2C cocoa powder
1/4C plain Greek yogurt
2 tbs baking powder
1C chocolate chips

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9x5 loaf pan.
  3. Mix oil, eggs, and sugars in a large mixing bowl (I used my KitchenAid Stand Mixer) until well combined.
  4. Add in flour, cocoa powder, yogurt, and baking powder until well combined.
  5. Fold in squash and chocolate chips, mixing until well combined.
  6. Bake for 70-80 minutes, until a toothpick comes out clean.
  7. Enjoy!

Caramelized Garlic Mushrooms & Bean Sprouts

I found this recipe on Pinterest, and with this week's mushrooms and bean sprouts hanging out in my fridge I thought it would be the perfect recipe to modify and use as a side dish!
It was really, really delicious -- even my husband who doesn't particularly care for mushrooms ate it all!
yield:2 large side servings

2C sliced mushrooms
1C bean sprouts
2 tbs olive oil
2 tbs butter
4 cloves garlic, minced
2 tbs soy sauce

  1. Add butter and oil to a saute pan and heat over medium high heat.
  2. Once butter is melted, add garlic and cook for 1 minute.
  3. Toss mushrooms and bean sprouts in soy sauce.
  4. Add the mushrooms to the pan and, stirring only occasionally, cook for 5 minutes.
  5. Enjoy!

Tuesday, June 25, 2013

Garlic Scape Pesto Pizza

After making grilled cheese, we had about 3/4C garlic scape pesto left.
We decided that pizza was the way to go, and boy was it delicious!
3/4C garlic scape pesto
1 batch pizza dough
1 ball buffalo mozzarella, sliced

  1. Preheat oven to 500 degrees.
  2. On a floured surface (I used my Pampered Chef Pizza Stone), spread out dough by pushing with fingertips -- don't pull/stretch the dough because you will get holes!
  3. Once the dough is evenly distributed over the cooking surface, spread pesto evenly over dough, leaving about 1"-2" of crust showing.
  4. Place slices of buffalo mozzarella on top of the pesto.
  5. Cook for 8-10 minutes, until cheese is melted.
  6. Enjoy!

Monday, June 24, 2013

Pizza Dough

While in Italy for our honeymoon, my husband and I took a pizza making class in Sorrento.
What we learned was that pizza dough is a lot simpler than we thought, and that it is much more delicious this way!

yield: dough for 1 large pizza

2C "00" Flour (we found this in the Italian/pasta aisle of Wegmans. If all else fails, use all-purpose flour)
1C warm water
2 tsp sea salt
1/2 tsp active dry yeast
1 tbs olive oil

  1. In a small bowl, dissolve yeast in warm water.
  2. In a large bowl, combine flour, salt, olive oil, and yeast mixture.
  3. Knead mixture for about 10 minutes, until the dough becomes smooth and elastic and comes away easily from the work surface.
  4. Shape the dough into a ball.
  5. Lightly oil a bowl, place the dough ball in the bowl and cover it with a kitchen towel.  
  6. Place bowl in a warm, dry area for at least 2 hours to let the the dough rise.
  7. After at least 2 hours have passed, punch the dough down to remove any bubbles. 
  8. Place dough ball on a flat, floured surface.
  9. Cover and let rise for at least another hour.
  10. Flour your hands and place the ball on a floured work surface (I used my Pampered Chef Pizza Stone).
  11. Start to spread the dough from the center, pressing down and pushing the dough out. DO NOT PULL OR STRETCH (this was the most important thing we learned in our class).
  12. If you're brave enough, pick up the disc of dough and flip it between your hands.
  13. Flip the dough so that the alternate side is facing up and continue spreading the dough until the crust is evenly thinned out and a little bit thicker at the edges.
  14. Top with your favorite toppings. 
  15. Cook at 500 degrees for about 8-10 minutes, or until cheese is melted.
  16. Enjoy!

Dr. Pepper Boneless Wings

I love me some boneless wings, so when I found this recipe on Pinterest I knew I had to give it a go.
I served the wings with some cucumber salad and it was a nice mix of sticky and sweet with light and refreshing.
yield: 16-20 boneless wings

1 pkg of chicken breast tenders (I got a 1.3lb package)
3/4C flour
3/4 tsp garlic salt
1/2 tsp black pepper
1 can Dr. Pepper
1/2C brown sugar
1/4C ketchup
1/2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
2 tbs butter
oil for frying (fill pan about 1-2" deep)

  1. Combine the flour, salt, pepper, and garlic powder.
  2. Cut chicken tenders in half (or in thirds if you want smaller pieces, or not at all if you want larger pieces).
  3. Toss the chicken in the flour mixture, coating completely.  
  4. Put the coated chicken in the fridge for at least 1 hour. 
  5. Meanwhile, in a medium saucepan, bring the can of Dr. Pepper to a boil, reduce heat and simmer briskly for 10 minutes.
  6. Add the brown sugar, ketchup, Tabasco and butter and simmer until a nice thick sauce - about 10-12 minutes. Set aside in a large bowl.
  7. Heat oil in a deep pan to 350 degrees. (I heated the oil on the stove top in my LeCreuset French Oven).
  8. Remove the chicken from the fridge and fry in the oil until golden brown and the chicken is cooked through.
  9. Place chicken on a paper towel to absorb excess oil.
  10. Toss chicken in bowl of sauce until all pieces are coated.
  11. Enjoy!

Buttermilk Blueberry Breakfast Cake

I found this recipe on Pinterest and was tasked with making something for Sunday Brunch, and with our CSA blueberries hanging out in the fridge this seemed like a good idea!
yield: 9 servings

1/2C (1 stick) butter, room temperature
zest from 1 large lemon
7/8C (3/4C + 2 tbs) sugar
1 egg, room temperature
1 tsp vanilla
1 3/4C flour
2 tsp baking powder
1 tsp sea salt
1/2C buttermilk
2C fresh blueberries
1/4C flour (for coating blueberries)
1 tbs sugar (for sprinkling on top)

  1. Preheat oven to 350 degrees.
  2. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined. 
  4. Toss the blueberries with 1/4 cup of flour.
  5. Whisk together the remaining flour, baking powder and salt. 
  6. Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
  7. Fold in the blueberries.
  8. Grease an 8" square baking pan (or something similar) with butter or coat with non-stick spray.
  9. Spread batter into pan.
  10. Sprinkle batter with remaining tablespoon of sugar.
  11. Bake for 40 to 50 minutes, until a toothpick comes out clean.
  12. Let cool at least 15 minutes before serving.
  13. Enjoy!

Kohlrabi & Turnip Slaw

Having never heard of kohlrabi until we received it in our CSA pickup, and having never eaten a turnip until we ended up with 5 in this week's pickup, I went on a mission to find some delicious sounding recipes to experiment with both vegetables.
I found this recipe on Pinterest and served it with hotdogs and baked beans.
yield: 4 sides

1 kohlrabi
1 turnip, peeled & quartered
3 tbs lemon juice
1 tbs peanut oil
2 tbs honey
1 tsp sesame oil
1 spring onion, thinly sliced
1/4 tsp sea salt
1/4 tsp black pepper

  1. Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems.
  2. Half leaves lengthwise then thinly shred crosswise.
  3. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
  4. Using a grater (I used the grater/slicer attachment on my KitchenAid), shred turnip and kohlrabi bulb.
  5. In a medium bowl, whisk together lemon juice, peanut oil, honey, and sesame oil; season with salt and pepper.
  6. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat.
  7. Cover and chill for at least 15 minutes before serving.
  8. Enjoy!

Cucumber Salad

This week we received 3 giant cucumbers and this recipe on Pinterest seemed like the perfect, refreshing thing to pair with a summer meal.
We paired it with Dr. Pepper sauced boneless wings -- it was delicious!
I also used the slicer/shredder attachment for my KitchenAid mixer for the first time (using the thin slice cone) and it provided paper thin slices of cucumber.
yield: 6 hearty sides

1/2 medium red onion, thinly sliced
1 large spring onion, thinly sliced
2 cucumbers, thinly sliced
2 tbs olive oil
2 tbs fresh dill, chopped
1/4 tsp sea salt
1/4 tsp black pepper
3 tbs vinegar (I used blood orange vinegar)

  1.  Combine all ingredients in a medium bowl.
  2. Toss/mix until well mixed.
  3. Cover and chill, at least 15 minutes, until ready to serve.
  4. Enjoy!

Saturday, June 22, 2013

Garlic Scape Pesto & Mozzarella Grilled Cheese

I found this recipe on Pinterest and knew I had to try it with my scapes from last week's CSA pick up.
yield: 2 grilled cheese sandwiches

1/4C garlic scape & almond pesto
4 slices of bread (I used honey whole wheat)
fresh mozzarella cheese

  1. Butter two slices of bread on one side and spread 1 tbsp of garlic scape and almond pesto on the other side.
  2. Place a generous helping of mozzarella cheese (slices or bite sized balls) in between the two pesto sides of bread.
  3. Cook over medium heat, flipping once, until cheese is melted and bread is toasted.
  4. Repeat for second sandwich.
  5. Enjoy!

Garlic Scape & Almond Pesto

Last week, we got a bundle of garlic scapes in our CSA pick up.
I had no idea what they were, but I am glad that I learned of them because THEY ARE DELICIOUS!
I found this recipe on Pinterest and knew it was right up my alley - easy, simple, and garlicky.
yield: 1C garlic scape pesto

1/2C chopped garlic scapes (this was 3 giant scapes for me)
1/2C grated Parmesan cheese
1/3C sliced almonds
1/2C extra virgin olive oil
1/4 tsp sea salt

  1. Place all ingredients in the bowl of your food processor (I used my Vitamix).
  2. Blend all ingredients, stopping to wipe the sides of the bowl as needed, until it reaches your desired consistency (I don't like mine too chunky but I don't like it very liquidy either).
  3. Enjoy!

Thursday, June 20, 2013

Breezy Willow CSA Week #3

With my husband away for work this week, I was on my own with the produce.
I did a decent job but definitely have some catching up to do this week!
We received:
12 farm fresh eggs
a loaf of honey whole wheat bread
3 cucumbers
5 turnips
5 candy beets
5 spring onions
a head of broccoli
a head of lettuce
a bag of kale
a bag of bean sprouts
a carton of blueberries
a bag of mushrooms

What's left from Week #2:
12 eggs
1 kohlrabi
1/2 bag of spinach
4 patty pan squash
1/4 carton of blueberries
bundle of garlic scapes
3 spring onions

What's left from Week #1:
2 eggs

Kohlrabi Chips

A quick, easy to grab snack is one of the things I must have in my kitchen.
These kohlrabi chips were a delicious, healthier alternative to potato chips.

yield: 30 kohlrabi chips

2 kohlrabi
extra virgin olive oil
garlic salt

  1. Preheat the oven to 300 degrees.
  2. Trim kohlrabi greens and stems.
  3. Peel the outer layer of the kohlrabi, using a vegetable peeler or a knife.
  4. Using a mandolin (or very carefully use a knife) slice the kohlrabi into thin slices.
  5. Spray olive oil onto a baking sheet.
  6. Arrange kohlrabi slices in a single layer with minimal overlap.
  7. Spray olive oil on kohlrabi slices.
  8. Liberally sprinkle with garlic salt.
  9. Bake for 40-50 minutes, checking to make sure you aren't burning any chips.
  10. Once they are starting to brown and shrivel, remove from the oven and arrange on a paper towel to absorb excess oil.
  11. Enjoy!

Sauteed Greens & Spring Onions Topped with an Egg

In the second week of our CSA we got a lot of beets and kohlrabi. I found this recipe on Pinterest and decided it would be perfect to utilize the greens that came along with the beets and kohlrabi.
This is a simple meal that is a great blend of flavors and textures.
yield: 1 hearty meal or 2 sides

greens from 2 beets
greens from 1 kohlrabi
1 large spring onion
1 tbs butter
1/2 tsp seat salt
2 tbs red wine (I used pinot noir)
fresh ground pepper

  1. Wash and chop the beet and kohlrabi stems.
  2. Slice the leaves into ribbons and set aside.
  3. Slice the spring onion.
  4. Preheat a cast iron skillet over medium-low heat.
  5. Add butter to skillet.
  6. When butter is melted, add stems and onion.
  7. Saute for 5 minutes.
  8. Add leaves, wine, salt, and a few grinds of pepper.
  9. Saute for 3 minutes.
  10. Transfer to a plate and cook an egg (whatever way you like) in the skillet.
  11. Slide the egg on top of the greens.
  12. Enjoy!

Wednesday, June 19, 2013

Microwave "Muffin"

I stumbled onto a post of a "microwave muffin" on Tumblr a few years back and it has since been my go-to need a quick breakfast staple.
With the influx of eggs thanks to our CSA, this is a quick, easy, and delicious way to use them.
You can also make a bigger, and more filling, muffin by doubling the recipe. Just make sure to cook for longer so that you don't eat smushy raw egg.

yield: 1 microwave muffin

1/4C oats (I use old-fashioned, but have used quick cook and steel cut as well)
1/4C berries (frozen or fresh)
1 egg, whisked
1 tbs milk (coconut, almond, dairy - your call)

  1.  Combine all ingredients in a microwave safe dish. (I have also put all the ingredients in a gladware container and toted it to work with me before cooking.)
  2. Microwave for 1 minute.
  3. Eat right out of container, or flip it over and out onto a plate.
  4. Enjoy!

Tuesday, June 18, 2013

Beet Pesto Pasta

In Week #2 of our CSA, we got 3 giant beets.
I had never had a beet before and was a little nervous about it.
I found this recipe on Pinterest, and adapted it to what I had in my house.
It (surprisingly!) turned out pretty earthy, but also pretty good and I actually enjoyed eating beets.
I have a sneaking suspicion that as the flavors meld in the fridge overnight that it will be even better tomorrow...which is good because I made a whole lot of pasta!
yield: 10 hearty helpings

2 - 16oz packages of bucatini pasta
3 BIG beets
6 cloves garlic, minced
1C sliced almonds
1/2C lemon juice
6 tbs extra virgin olive oil
3/4C grated Parmigiano-Reggiano cheese
1/2C grated sharp Provolone cheese

  1. to cook beets: bring a pot of salted water to a boil over high heat.
  2. Add unpeeled, but trimmed, beets to water and boil for 15-20 minutes until tender.
  3. Drain and rinse with cool water.
  4. Use your fingers to rub off and discard the skins (and your fingers will turn purple), use a peeler or knife if you are having difficulty.
  5. to cook pasta: bring a large pot of water to boil over high heat.
  6. Add pasta and cook according to package directions.
  7. to make pesto: while the pasta is cooking, cut beets into quarters and place in a food processor (I used my Vitamix).
  8. Add the garlic and almonds, then add lemon juice.
  9. Pulse until well combined; then, while the motor is running, add the oil in a slow, steady stream to form a spread-like pesto. 
  10. Transfer pesto to a large bowl and mix in cheese.
  11. Taste, and add salt if needed (I didn't do this because I don't tend to add salt to my food but definitely add salt if that's up your alley).
  12. Drain pasta and rinse with cool water and drain again.
  13. Toss pasta with pesto until well incorporated.
  14. Top with extra cheese, almonds, or garlic salt if desired.
  15. Enjoy!

Monday, June 17, 2013

CSA Week #2

On Friday afternoon we picked up our second installment of CSA goodies.
I'm looking forward to trying out and experimenting with a lot of things I haven't tried before.

We received:
12 farm fresh eggs
a loaf of challah bread
a bag of spinach
5 spring onions
6 patty pan squash
3 GIANT beets
a head of red Boston lettuce
a head of romaine lettuce
3 kohlrabi
a carton of blueberries
a bundle of garlic scapes

Friday, June 14, 2013

CSA Week #1

This year we signed up for our first go at a CSA (Community Supported Agriculture) share.
After exploring a few options, we decided on Breezy Willow Farm because in addition to great fruits and vegetables we get eggs, bread, and herbs weekly with the occasional yogurt, cheese, jam or honey thrown in.
Though we were a little intimidated at the thought of so much produce, we decided that a CSA share is just what we needed to help us stay on track with our healthy eating, and the added benefit is that the produce is local, organic, and where else can you get SO MUCH stuff for around $37 a week?

I present to you our first week's pickup:
We received:
12 farm fresh eggs
a loaf of "Herb de Breezy Willow" bread (made by Great Harvest Bread Co.)
a bundle of asparagus
a bag of mushrooms
3 of the biggest green onions I've ever seen
red chard
3 zucchinis
a bag of spinach
a bag of salad mix
a head of romaine

 Our pick up is on Thursdays, with our first taking place on June 6th.
We didn't get back from Italy until late late late on the 7th, and really didn't touch any of our share until the 9th. So, for not being around for a few days of our first week I think we did pretty well consumption wise.

A week later, this is what we have left:
8 eggs
1/2 loaf of bread
head of romaine
2 green onions (chopped and put in a vacuum seal bag in the freezer)
1.5 zucchinis (chopped and put in a vacuum seal bag in the freezer)

Our second pick up was supposed to be yesterday, but thanks to this tornado, was rescheduled for today.

Get excited for week 2, I know I sure am!

Monday, June 10, 2013

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

This recipe was ripped from the June/July 2006 issue of EatingWell.
It was delicious and flavorful...and filling!
1 lb fresh or frozen gnocchi
3 tbs butter
1C sliced green onions
1 large zucchini
1 pint cherry tomatoes
1/2 tsp sea salt
1/4 tsp grated nutmeg
1/4 tsp black pepper
1/2C grated Parmesan cheese
1/2C chopped fresh parsley

  1. Bring a large saucepan of water to a boil.
  2. Cook gnocchi until they float, about 2-5 minutes according to package directions.
  3. Drain gnocchi.
  4. Meanwhile, melt butter in a large skillet over medium heat.
  5. Cook until butter is beginning to brown, careful not to burn, about 2 minutes.
  6. Add green onions and zucchini, and cook stirring often for 3 minutes.
  7. Add tomatoes, salt, nutmeg, and pepper, continuing to cook stirring often for 8 minutes.
  8. Remove from heat and stir in Parmesan and parsley.
  9. Add gnocchi and toss to coat.
  10. Serve immediately.
  11. Enjoy!

Balsamic Asparagus Salad

The CSA we signed up for, Breezy Willow Farm, sends us recipes every week to correspond with what we are getting that week.
This recipe came with this week's pick up and it was refreshing and delicious!
1 lb asparagus, ends trimmed
1/4 medium red onion, chopped
1 tbs extra virgin olive oil
4 tsp balsamic vinegar
1 clove garlic, minced
1/4 tsp sea salt
1/4 tsp black pepper

  1. Bring a medium pot of water to a boil.
  2. Add asparagus, boil 3 minutes.
  3. Drain asparagus and rinse with cold water immediately.
  4. Dry asparagus thoroughly.
  5. Mix all ingredients together in a small bowl.
  6. Toss asparagus with balsamic mixture.
  7. Serve chilled or at room temperature.
  8. Enjoy!

Ginger, Sesame, and Soy Marinated Flank Steak

I ripped this recipe out of the May 2011 issue of Glamour magazine.
I have never been a fan of beef, but I have found myself branching out.
This was my first attempt at cooking steak, and not only did it turn out great BUT I actually enjoyed it.
1 lb flank steak
4 cloves garlic, minced
1/2 tsp ground ginger
1/4C soy sauce
1/4C sugar
1 tbs lime juice
1 tbs lemon juice
1 tsp black pepper
1 tbs sesame oil

  1. Pat dry flank steak with paper towels.
  2. Make very light horizontal slits against the grain across both sides of the meat.
  3. Transfer steak to a large resealable bag.
  4. Combine garlic, ginger, soy sauce, sugar, lime and lemon juice, and black pepper in a small bowl.
  5. Slowly whisk in sesame oil until blended.
  6. Pour marinade over steak and seal the bag.
  7. Refrigerate the meat for a minimum of 4 hours, up to 1 day.
  8. Preheat the broiler. If using a cast iron skillet (what I did), place it in the oven while the oven is preheating.
  9. While oven is heating, remove steak from the bag and pat dry with paper towels.
  10. Transfer marinade to a small saucepan.
  11. Boil marinade until thickened, about 3 minutes. Keep warm.
  12. If using a cast iron skillet, pull it out from the oven and place the steak on it.
  13. If using a pan, set the steak on it.
  14. Broil steak about 8 minutes, turning once until charred and medium-rare. (I did 8 minutes but the steak ended up being closer to medium-well).
  15. Allow the steak to rest for 10 minutes.
  16. Cut thin slices along the slits you made earlier. (You should be cutting against the grain at a 45 degree angle to the edge of the steak).
  17. Serve with cooked marinade.
  18. Enjoy!

Mushroom Ragout

I ripped this recipe out of an issue of Women's Health - which one I don't know because there was no date stamp on the bottom.
I served this as a side dish, along with balsamic asparagus salad, with flank steak.
2 tsp extra virgin olive oil
1/2 medium Vidalia onion, chopped
1 clove garlic, minced
3 cups sliced white mushrooms
1/8 tsp sea salt
1/8 tsp black pepper
1/8 tsp dried thyme
1/2C vegetable stock
1 tsp Worcestershire sauce
1 tbs tomato paste

  1. Heat olive oil in a large saute pan over medium-low heat.
  2. Add onion and saute for 3 minutes.
  3. Add garlic and saute for 1 minute.
  4. Add mushrooms and continue cooking until softened, about 6 minutes.
  5. Season with salt, pepper, and thyme.
  6. Add vegetable stock, Worcestershire sauce, and tomato paste.
  7. Mix well to combine.
  8. Reduce heat to low and simmer for 5 minutes.
  9. Enjoy!