Sauted Mushroom Appetizer

How many mushrooms does this take? Umm, you know, about 1 box??? I never buy sliced mushrooms because whole ones are always in better shape. This recipe is delicious when you can find beautiful fresh button-small brown mushrooms in which case they can be prepared whole. However, if you can only find larger mushrooms and want to speed up your cooking time, you can prepare them in thick slices.

2 tbsp olive oil
Generous pat of butter
1 box small brown mushrooms
2 tbsp finely diced shallots (or onion, what's available!)
2 tsp diced garlic
4 tbsp bread crumbs (I just mash up some toast)
Salt and plenty of fresh ground pepper
Juice of 1/2 lemon
Italian Parsley or Cilantro

Heat olive oil and butter in medium frying pan on medium heat. Toss in mushrooms, small and whole or diced. After a few minutes, add shallots and garlic. Saute another 8-10 minutes until mushrooms are almost done and shallots are sweet. Add bread crumbs, plenty of pepper and salt to taste. Let the bread crumbs soak up some of the liquids and add lemon juice and herbs. Serve immediately piping hot!

Greek Vegetable Roast

This quick vegetable roast highlights mildly sweet aromatic fennel. I serve with toasted pita bread and hummus.

Coat with olive oil and broil 15-20 minutes, turning occasionally:
1 eggplant, cut in approx 1 x 3 inch strips
1 zucchini, cut in approx 1 x 3 inch strips
1 fennel root, quartered
1 red pepper, cut into chuncks
1/2 green pepper, cut into chuncks

Toss with Italian Parsley and lemon juice before serving.