Sautéed mushrooms with garlic and greens

After about three weeks of eating out, I knew I wanted to go back to cooking my meals, but I’ve become so removed from cooking at home that I didn’t know what I wanted to cook nor did I feel up for cooking anything remotely complicated. So this week I’m eating sautéed mushrooms with garlic, brown rice, and whatever greens I’m in the mood for.

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It’s really quick and easy to make: Just get the oil hot in your pan; toss in the shrooms and let them mingle, stirring occasionally for 3 minutes; toss in the minced garlic and let that mingle with the shrooms; then toss in your greens and let them hang out until they turn that eyegasm green. If you don’t like your veggies crunchy, I’d leave them in the pan for a minute or two more after they’ve turned that mesmerizing green shade that let’s your brain know it’s ready. You know what I’m talking about.

I had bought an orange honey habanero chicken breast at the store this week because I was curious and added it to my dinner the other night. Not bad but I wouldn’t get it again.

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Sautéed mushrooms with garlic is my favorite mushroom preparation. Like, I bought $8 worth of mushrooms. Can you believe that? A whole sack hahaha.

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