Quickie shrooms

 Quickie shrooms


This meal became a staple in my little kitchen by the shear chance of having just a few ingredients available in the fridge. The good about it is that it is very fast to make and yet tastes like a full blown cooked meal. The bad thing about it is that it is likely to push your calorie count a bit over the limit. So remember to park your car not right in front of the entrance of your local supermarket (you know how we circle waiting for a spot to open 🙂 ) but a little bit farther so you can work in some extra steps and burn a few extra calories looking forward to your juicy lunch or dinner. So, the grocery list:

  • Smoked pork neck – or ham or meaty bacon.
  • Mushrooms – white buttons or portabella – the small pack
  • Sour cream – never buy nonfat food and the one I use is at 20% fat but if you want to go lower than that – this is a free kitchen.
  • A clove or two of garlic
  • Basil or oregano – either will work – but personally, I am a basil person.
  • Salt and pepper
  • Parmesan cheese – to drizzle – optional but good both for taste and for finishing the look. Cheddar will work too – and it’s cheaper, let’s not forget.
  • Olive oil – because we cook on olive oil and that’s non-negotiable if you want to enjoy the dip guilt-free ingredient wise. Extra virgin.

Heat the oil on medium. Add the smoked pork and cook for a minute or two.

Add sliced mushrooms. Mix nicely together so it doesn’t burn or stick to the pan.

Add two generous tablespoons of sour cream. Honestly, better more than less if you want the meal to be rich and saucy.  Mix to nicely incorporate the sour cream. Add chopped garlic. Add salt and pepper to taste. Also sprinkle with basil. Let it cook for about a minute.


Move from stove. Cut bread into slices. I recommend some “real” simple bread – you know the flour, water, yeast, salt kind of bread (as opposed to the packed sliced breads with twenty or more ingredients that first you need a magnifying glass to read, and second need a BA in chemistry to understand. You know what I mean. So, a basic ciabatta or a wonderful seven grains kind like the one I used here is way better than some wannabe bread full of chemicals to keep it fresh. So cut your good bread and lay it on top of your freshly cooked meal. Press a bit so it absorbs the luscious sauce. Arrange the slices on a plate and top with the rest of the meal. Sprinkle with parmesan.

Bon appetit, space peeps! 🙂

Note: hold the pork for a vegetarian option or to lessen the calorie count.

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