Well, I did it – consumed the whole pound of sliced mushrooms in less than a week. In hindsight, I could have eaten them faster by having more salads and including them, but I’ve enjoyed how I used them. Here's a reminder of meal 1.
Reminder of meal 2.
Reminder of meal 3.
For the final meal, you guessed it, breakfast. I had two small pieces of chicken fried pork tenderloin left from dinner, some mushrooms and the recent discovery that I like gravy on eggs – I may like gravy on everything now that I ponder it. I’m thinking my daughter, Wende, who doesn’t even like gravy may belong to the mailman :).
So for this meal, I nuked the tenderloins for 30 seconds to warm them inside a little, them put them in the toaster over at 350* to continue heating and re-crisp the coating. Then, I cut the mushrooms slices in half and sautéed them in enough olive oil to have fat for the gravy. When they were about done, I sprinkled in about ¾ tbsp of flour and stirred & cooked for a couple of minutes. I slowly stirred in about a cup of milk, added a little Kitchen Bouquet for color, and cooked to the thickness I wanted. (I was proud of my anal self – didn’t measure anything).
When the gravy was about done, I scrambled the eggs to a fluffy, moist consistency, and plated as shown below.
I loved it and look forward to the next time I have to use up mushrooms.
Have a great day and thanks for stopping by.