|Mushroom Sauce (dairy-free)|
Next we moved to Brooklyn for more space. Our apartment was a whopping 750 square feet. It had real size rooms. We even bought a queen size sleeper sofa, but the kitchen was tiny. I loved that apartment, but I hated the kitchen. Because it was a small separate room and it had a poor layout, only one person could work in that kitchen at a time. We tried to find a creative solution, but it didn't exist. While I was pregnant, I would sit in the doorway on a stool and watch my husband cook. That was the only way the two of could fit in the room together.
Our apartment in MA is about 1,100 square feet and feels more like a house than an apartment. It even has a hallway! But the kitchen is the real gem. It's as ugly as can be and looks like the "before" photos on a home show, but it has space. It is U shaped and has 3 separate counters. It has full size appliances and even a dishwasher. There is enough floor space for us to fit Baby Girl's high chair and for my husband and I to work together. We can actually cook while she is awake and playing with some toys on her high chair tray for short periods of time (by playing I mean dropping things overboard).
What's your kitchen like? What do you love about it? What do you hate about it?
Now that we have a user friendly kitchen, we really should start taking full advantage of it and start preparing some more impressive meals. Here is our little baby step in that direction. Are you looking for something to take your average dinner up a notch? We have a mushroom sauce that does just that. It's very versatile. It can be gluten free, dairy free, have a little spice - or not. My husband said last night, "I would eat this mushroom sauce on anything!" How's that for an endorsement?
|First I took a photo of the mushroom sauce over hamburgers with a side of kale|
|But let's be honest. We smothered everything with the sauce before we ate it.|
2 T butter
1 lb mushrooms, sliced
2 cloves of garlic, minced
1/4 t thyme
1/4 t cayenne (optional - for a little spice)
1/4 t nutmeg
1 C chicken stock
2 T flour or arrowroot
Splash of sherry (optional)
1 C sour cream or yogurt (optional)
1/2 C cream or whole milk (optional)
Melt the butter over medium heat. Add the mushrooms and cook until browned. Add the garlic and spices and cook one more minute. Add the chicken stock and bring to a simmer. Add your thickener and cook until the desired consistency. If you are looking for a dairy free sauce, stop right here. Your sauce is finished.
For a creamy sauce: Add the splash of sherry and cook one more minute. Turn off the heat and stir in the sour cream or yogurt. Thin the sauce with cream or milk until it reaches the desired texture.
This post is part of Works for me Wednesday, Gluten Free Wednesdays, Welcome Wednesdays, Real Food Wednesdays, and Allergy free Wednesdays.