As I look forward to a second day of not making dinner -- my husband's cooking tonight, and last night, we enjoyed tasty pulled pork and beef brisket at a wedding -- I thought I'd quickly share one of my favorite easy recipes.
My sister-in-law Kara, who's an amazing cook, gave me a spice mixture from Findlay Market in Cincinnati a while back, and it's delicious sprinkled on vegetables, chicken or fish, or in creamy soups. "Simon & Garfunkel" is a mixture of dried herbs -- equal parts parsley, sage, rosemary, and thyme (get it?!). I liked the name so much that I forgave the fact that Garfunkel was mispelled on the (somewhat suspicious-looking) plastic baggie.
I particularly like it on mushrooms. These are really good as a warm side to chicken or fish with sauteed greens, or as a cold salad topping.
Simon & Garfunkel mushrooms
1/2 pound white mushrooms, washed well
1 tablespoon olive oil
2 teaspoons Simon & Garfunkel herbs
salt and black pepper, to taste
1/2 teaspoon granulated garlic (optional)
Toss all ingredients together in a bowl. Arrange the mushrooms, stem side up, in a baking dish. Roast at 350 degrees for about 12 minutes, or until the mushrooms are tender but not mushy.