I got inspired by the recipe on the back of the frozen mushroom bag today. I didn't follow the recipe, as I did not have all of the ingredients.
I took out 1 bag of frozen mixed mushrooms from the freezer and put the contents in a saute pan. I added some fresh tarragon and minced garlic, stirred that up a little and put it on high heat so that the liquid would eventually evaporate. Once the mushrooms were cooked, I decided to go a little crazy and put in one can of green olives and one can of black olives - hey, I had 2 open cans of olives in the fridge and decided to use them up. I then added some tarragon white wine vinegar and let that cook until liquid was evaporated. I then turned off the heat and put some gorgonzola into the mixture, letting the residual heat melt the cheese.
Mmm! A bit of Mediterranean flair, for sure! It was a nice accompaniment to the grilled chicken we had for dinner.
To recap:
1 bag of frozen mixed mushrooms from Whole Foods
Fresh tarragon leaves
Dried minced garlic, about 1/4 tbsp
1 can green olives
1 can black olives
Dash tarragon white wine vinegar
gorgonzola
pepper
No salt, because gorgonzola is salty.
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