Update and Sauteed Mushrooms

I've had a few people ask if I've been sticking with my resolution to make every recipe out of my magazine clipping collection before I have any repeats. The answer is YES! It has been fun, but sometimes Ben gets depressed when I make something he really likes. He says, "You're really not going to make this again until your done trying every recipe?" I suppose I can make a exception here and there but so far I haven't had any repeats. The following posts are a few of my newest finds/favorites.

I've had fun tracking our poll lately. Soup continues to be the winner, so all you Dinner-Belles out there lets post some good soup recipes! Here are the rest of the results to the poll for those who are wondering:

Soup - 25%

Dessert- 14%

Easy Meals (5 Items or less) - 14%

Gluten Free - 14%

Crockpot - 11%

Salads - 7%

Vegetarian - 7%

Steak - 4%

Pork - 4%

Chicken - 0%

Now for the sauteed mushrooms... I was making a salmon dish one night and decided to serve it with mushrooms. Things got a little crazy, I had too many pots going at once so I hollered for Ben to help. He happily took care of the mushrooms. As he was making the mushrooms he was quoting from Julie and Julia, "don't crowd the mushrooms!"

Ben did an excellent job at sauteeing the mushrooms they turned out to be the best thing on the plate that night. The salmon I was making had a white sauce over it and neither of us cared for the sauce, so I won't be posting that one!

These mushrooms are truly tasty and would be a great side kick to any meal, try em out!

Ingredients:

Serves 2

• >1 tsp. EVOO
• 1/2 lb. mushrooms (I got the cheap cremini kind)
• Salt and Pepper
• 1 tsp. red wine vinegar

Directions

1. In a large skillet heat oil over medium heat. Add mushrooms; season with S&P, and cook until tender and lightly browned, 12-13 minutes. Remove from heat, and stir in vinegar.