I often forget I have a package of mushrooms in the fridge. I often leave the last fourth of (cheap) red wine in the bottle.

So here's what I do:

Wash the mushrooms.  That's right, none of this patting them dry with a clean towel.  They're mushrooms not diamonds. Rinse em and get on with it, Ina.

Throw the shrooms in a medium sauce pan, glug the wine on top. Add garlic powder, a pinch of salt, a grind of pepper, a knuckle of butter.

Then go out to your herb garden that thrives even though you neglect it just like your mushrooms and wine dregs. Pick what appeals to you unless it's mint because you don't want minty mushrooms.

Rinse the herbs and toss them in. Don't chop, don't mince, don't chiffonade. Toss in whole.

Put a lid on it, keep it on low heat and doubt it'll be good.

About 15 minutes in, your doubt will be erased by how amazing and Provencal your kitchen smells.

Keep simmering until they seem done. You'll know, and the liquid will almost all be gone.

Eat em up. Feel resourceful.

AuthorBeth Ables