24 oz. of chopped Crimini mushrooms
1/2 lb of leeks
a handful of fresh dill
1 1/2 cloves of garlic
2 tbls. paprika
1/2 tsp. black pepper
3 tbls. Italian seasonin'
3 tbls. garlic powder
1 cup olive oil
1 cup merlot
1/2 tsp. salt
Cook for about 25 minutes on medium-low
Add 32 oz. of cream of mushroom soup (Mullethead used Pacific)
Cook another 3 minuts, and pour over baked red, white, or Yukon gold tatties, and slurp up the extra with fresh bakes sourdough, garlic bread, olive pugliese, or whatever.
And if you're not a drinker, DON'T finish off the merlot you didn't use, especially if you tend to drink all things like pop, and even more expecially if you have an empty stomach.
The food was delicious for one who hates to cook, though the cook went splat.
When was the last time I laughed so hard?
No comments:
Post a Comment