I'd picked a little of this and that out of the garden. It's being slow with low temps so there isn't enough of anything to make a regular dish. So I took...
3 zucchini's cut in 1/2 inch cubes
4 okra sliced in rounds
Some leftover cauliflower
1 small can of mushrooms (from emergency supply stash)
2 romano and 1 medium yellow tomato cut into chunks
1 serrano pepper
2 cloves garlic
Italian herbs
Mozzarella cheese (about 1/2 cup)
Butter, olive oil
I put some butter and olive oil into a hot skillet and added garlic and the chopped pepper, and a little salt and cooked it for a bit. Then I threw the chopped veggies in, except the tomatoes. When the veggies got slightly brown I threw the tomatoes in and stirred the mess for a few minutes with some herbs.
Finally, I transferred it into a sprayed casserole dish, put the mozzarella on top and stuck it into a 325 degree oven for 30 minutes until the cheese was browned. It was awful good.
It would be good with other veggies as well, and maybe a cracker or buttered bread topping.
I have a cooking question.
I have some fresh button mushrooms that I want to add to a chuck/pot roast that I will be cooking tomorrow.
Here is how I do my pot roast normally. I season with salt and pepper and cut holes and insert toes(?) of garlic. Then pan sear both sides. Place in an oven proof dish and add just about 1/2 cup of beef stock. Cover tightly with foil and set in a 350 oven for at least an hour.
Remove from oven and add rough chopped onions and carrots cut about 2 inches long and about 1/2 inch thick. I let this cook another 2 hours or so. Adding more beef stock if needed. Now if I am going to add potatoes they go in last and I cook the whole roast for another hour or more depending on doneness of potatoes.
Now the question. At what point would you add the fresh mushrooms? They will be sliced.