I am definitely someone who enjoys their alone time. I always have. My mom tells this story about when I was around 4 years old and we were on a big snow trip with a group of family friends. All the kids were together sledding and tubing and I was off by myself building a snowman, away from the group. When my mom’s friend asked why I wasn’t joining in with the other kids, my mom said that I just needed to be by myself occasionally. And it’s still true. At work, I have to be very social, helping members with whatever they need and maintaining a friendly disposition. So, by the end of the day and especially the end of the week, a little alone time is much needed. Luckily, Shawn is someone who also likes his peace and quiet, so he understands my need to crack open a book or go online and just peace out.
Up until recently, Shawn had to work Sunday nights. While I missed him (he’s my best bud; I always prefer to hang out with him rather than without!), I enjoyed my evening alone. Why you ask? Because I got to eat the things I can never make for him. Roasted red peppers, tomato salad and sautéed mushrooms.
Oh Shawn, why can’t you like mushrooms? Especially these mushrooms. They are so delicious, so tender and flavorful and decadent without many ingredients and almost no effort. Oh well, more for me.
I love to do a big pile of these buttery, wine soaked, herby mushrooms with a huge scoop of garlicy, creamy mashed potatoes. Normally, I would make my own mashed potatoes, but for this particular dish, I did instant. BLASPHEMY, you cry! But these Idaho brand garlic mashed potatoes are completely yummy. So buttons
Just a super quick, simple dinner for a night alone. Warm, flavorful, delicious comfort food.
What do you like to eat on your nights alone? THG
2 Tbsp. unsalted butter
1/2 lb. button mushrooms, sliced
2/3 cup dry red wine
1 1/2 Tbsp. fresh thyme, minced
sea salt and pepper
In a medium sauté pan, melt butter over medium heat. Add sliced mushrooms and toss to coat in the butter. Cook until beginning to brown, about 3 minutes. Add half the wine. Sauté, tossing frequently, until mushrooms absorb most of the wine. Before the pan is completely dry, add the rest of the wine and cook down until thick and bubbling. Remove from heat. Add thyme, salt and pepper to taste and toss to coat. Serve immediately over mashed potatoes.