My first real writing gig!

So...I have some exciting news. I was featured in an issue of our local food magazine, Strictly Food for Thought, last January, which was very flattering. Since then, one of my wonderful former students has become the editor of that fine publication, and she has asked me to become a regular staff writer. Isn't that cool? Though I wasn't supposed to start until after the next advisory meeting on the 18th, she contacted me earlier this week to ask if I could throw something together at the last minute for their holiday issue, so I wrote an article about Christmas cookie swaps. I think it came out well. Let's hope so, as it will be my (semi-) professional writing debut! Next stop, the Food Network and a national cookbook tour! Ha ha.

Before I let the dreams of my future fame and glory go to my head, I'd like to share a simple, but simply delicious recipe from a friend of mine who also writes for SFFT. This is Anne Waling's Mushroom Saute, and it is quick, easy, hearty, savory, and perfect for a Meatless Monday, or in this case, a lovely Friday night meal that sure beats takeout!

Mushroom Saute
(Source: Anne Waling, Strictly Food for Thought)

2 tablespoons butter/olive oil (depending on your diet and the non-stick factor of pan)
1 tablespoon garlic or shallots, chopped (per cup of mushrooms)
1-2 cups mushrooms, slice (mix of baby brown, white, wild)
2 tablespoons balsamic vinegar
worcestershire sauce
red wine
thyme, fresh or dried
red pepper flakes
parsley, fresh, chopped
truffle oil, salt, pepper, shaved parmesan 

Œ1.) With pan on low heat, add oil. Add garlic and cook until fragrant and softening but not brown.
2.) Turn up heat and add butter, and when it is hot add sliced mushrooms. (This recipe is not meant for them to be crispy, so feel free to crowd the pan and let them release their juices.)
Ž3.) When the mushrooms are hot, add a couple of tablespoons of Balsamic vinegar and a dash of Worcestershire sauce; stir.
4.) Sprinkle in a little thyme (chop it if it is fresh, crush it in your hand if it is dried).
5.) Crush up a few red pepper flakes and throw those in too. I actually put a lot of these because I like the heat.
6.) Add a half cup of red wine, more or less, depending on quantity of mushrooms you have used. Simmer this to let the sauce reduce a bit, add the chopped parsley and finish with a good bit of truffle oil, salt and pepper.

*I served this over miniature three-cheese ravioli, but a crusty loaf of bread to soak up the delicious pan juices would also be a fine pairing.