tonight’s supper is all veg — steamed artichokes with melted butter, stuffed mushrooms, and steamed broccoli with mornay sauce. i did think about roasting the broccoli in the oven, but i don’t think it would taste very good with the mornay sauce.
here is my recipe for mushroom (or artichoke!) stuffing; this recipe filled my two packages of stuffing mushrooms with enough left over for at least one more package. (i froze the leftover, along with the mushroom stems; i’ll stuff some more mushrooms next week or the week after, and use the stems the next time i make veg broth. no waste!)
1-1/2 c bread crumbs
2/3 – 3/4 c grated romano cheese (to taste)
2 cloves garlic, grated
2 tbsp garlic powder
2 tbsp dried parsley
1 tbsp oregano
1/8 tsp black pepper
mix together in a bowl with a fork. then stream in olive oil as you’re mixing, until the mixture resembles wet sand. the amount of oil needed is going to vary depending on the moisture of the air around you. sometimes it’s 1/3 c olive oil. sometimes it’s 1/2! sometimes it’s 2/3 or 3/4! don’t stress out. if you feel like it ends up too wet with oil, add some more bread crumbs.
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