So remember when I told you, whoever you are, that I usually obsess over one (or seven) ingredients that I have bought in bulk for about a week? Well, that was the case with the baby portabello mushrooms and the chives. I had another full batch of mushrooms to use and my chives woulda gone bad if I didn’t do anything with them quick!
Out of that necessity, and hunger of course, this quick-fix recipe was born.
Simple, economical, fast and delicious, I don’t see why I can’t eat this all the time.
Here’s what you need:
Baby Bella Hoagie
2 hoagies, I got these awesome rosemary and onion ones at Kroger
6-7 caps baby portabello mushrooms
2 medium tomatoes
1/4 cup diced onion
1 1/2 tbsp chives
1 tbsp olive oil
2 tbsp water
1. Over medium heat, cook the onions until transparent in the olive oil.
2. Throw in everything else (minus the hoagies of course) and bring to a simmer for 7-8 minutes. I forgot about mine for a bit so it cooked for closer to 10 minutes but was a-ok.
3. Throw over a hoagie and serve with lotsa cheese and onion rings. Onion rings are delicious.
Tastyriffic! Bell peppers are good in it too. Found some in my fridge and tossed them in.