Jules Clancy’s cookbook has been saving my life this week. I love that it really is just 5 ingredients and 10 minutes of time invested in dinner prep, and we end up having something delicious on the table.
The tagline of her book (Delicious, Healthy Recipes for Tired and Hungry Cooks) has never been more appropriate for us than it has been this week.
This dish delivered on flavor BIG TIME. I know we just had some outstanding steaks, but this meat-free option was fabulous! The sauce had tons of flavor that went beautifully with the seared mushrooms and greens.
The house got pretty smoky while these were frying, but it was totally worth it. This was a delicious and filling meal. Jules has a lot of fun options in her book for variations on this dish as well. I highly, HIGHLY recommend picking up a copy of your own!
4 large portobello or field mushrooms
1 clove garlic, very finely chopped
small bunch thyme, leaves picked
4-6 tablespoons mayonnaise*
2 large handfuls baby spinach
1. Heat a large frying pan on a very high heat.
2. Trim mushroom stalks and add to the pan with a little olive oil. Sear mushrooms for about 8 minutes, turning every 2 minutes.
3. Meanwhile, finely chop garlic and stir with the thyme into the mayo.
4. Serve mushies with a good dose of salt and pepper and with mayo and leaves on the side.
*Optional: use vegan
Big Flavors Rating: 5 Stars