Mushroom Sage Gnocchi

The fridge is a mysterious place. There are treasures hidden inside that badly want to be eaten. Such was the case with a pound of mushrooms and a package of gnocchi. Once I made gnocchi with a recipe from "The New Whole Grains Cookbook" and it was so time consuming that I am still exhausted just thinking about it. And it made a huge mess.

But, for some reason, we had a package in the fridge. I tried to find a recipe for a mushroom and sage sauce, but came up empty handed, so ended up throwing a few things together. Don't you hate it when people say that? Uggg...just tell me what you did so I don't have to guess when I try to recreate it.

Basically, I chopped the mushrooms, put them in the skillet with a little oil and 1/2 t of sage, then let them cook. When they looked done, I added a cup of beef broth and a flour paste to thicken it up a little. It never did thicken, so I pretended that it wasn't supposed to. Meanwhile, cook the gnocchi in salted boiling water until it floats. Then combine the sauce and the gnocchi and sit down for a hearty meal.

Gnocchi with Mushroom Sage Sauce

1 pound mushrooms, chopped

1 T oil

1/2 t sage

1 C beef broth

1 package gnocchi

Heat a skillet with 1 T oil. When it is hot, add the mushrooms and sage and let them cook until the mushrooms have released their juices. Then add the beef broth, and a paste of flour and water if you would like it to be a thicker sauce. Heat a pot of salted water to boiling. When it reaches a rolling boil, add the gnocchi and cook for 2 minutes after they rise to the top of the water. Drain them and put them in the mushroom sauce. Serve with a leafy green salad.

Pan Seared Mushroom Omelet

We have 2 pounds of mushrooms in the fridge and no leftovers. I am starving and don't want to wait to eat. What can be done? An omelet, of course. There is no such thing as an omelet recipe, so just put whatever you want in there.

First cook any vegetables you want in the omelet. This picture was taken a few minutes before the mushrooms were done.




Start with 2 eggs and mix it with 2 T of water, a dash of sage, dill, salt, and pepper. Let it cook in a pan on medium until it is almost set.

Put all the toppings on the partially cooked eggs. I used mushrooms, green peppers, barley, and zucchini.

And, of course, cheese.

The most important step in any omelet is to call Kevin over and have him flip it for you. I skipped that step, and my omelet tore. Dang!

But then I put cheese on it and it was perfect again. Yum-O.


Pan Seared Mushroom Omelet

2 eggs

2 T water

dash pepper

dash salt

dash sage

dash dill

handful mushrooms, chopped

handful green peppers, chopped
handful zucchini, chopped or shredded

Heat a pan to medium and spritz it with oil. When it is hot, cook the vegetables. Alternately, microwave the vegetables until they are soft.

Spritz more oil in the pan, pour in the egg mixture and let the mixture partially cook. Sprinkle the vegetables and cheese on top. Let the eggs finish cooking and fold the eggs over themselves to form a half circle. Top with cheese and devour on the spot.