Timing is everything. Sunday morning, my 7-month pregnant best friend (bless her) called me from her weekly supermarket trip while I was washing the mushrooms and scrubbing the Yukon Gold’s from this week’s CSA share. I was a little distraught as mushrooms aren’t my favorite vegetable, J won’t go near them (not even on top of a burger), and I was two pounds deep. Recipe inspiration was thin.
I detailed my mushroom dilemma and, at first, as a good friend should, she empathized. Doesn’t like the texture. Next, as a good friend should, she offered a reasonable solution. An avid cooker herself who excels at brunch fare, she suggested a recipe for a blue cheese and mushroom tart from Barefoot Contessa. I had frozen pastry crust in the freezer so I thought now was the perfect time to use it (forgive me for not preparing from scratch but short-cuts in the kitchen can be a great friend, too). Finally, she closed the loop on the decision tree by proposing a location for consumption: lunch. I could wrap up the leftovers and swap out my standard salad for a slightly fussier creation. Continue reading