Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
There's an ingredient that I love but I had always tended to pass up in a grocery store for fear of cooking them myself. And that ingredient is mushrooms. Whether it was not knowing the variety to buy or not having a good recipe try, I just could not bring myself to buying them. That is until I found this recipe.
Holy smokes, are these mushrooms delicious. I just go for the brown cremini mushrooms that are standard in most supermarkets but no doubt this recipe will complement practically any mushroom variety. Be sure to give this a try and you too may no longer be passing up mushrooms at the market.
Ingredients
- 4 cups (12 oz) cremini mushrooms
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp red wine
- 1 tbsp lemon juice
- sprinkle of salt and pepper
Directions
- Wash the mushrooms but only right before cooking them. Try to air dry them for a bit or pour them onto paper towels. You don't want to try to start cooking with already soggy mushrooms.
- If you bought them whole, then slice them. If you bought them pre-sliced, just use a colander to wash and drain them.
- Add the olive oil to a sauté pan over medium heat. Once hot add the mushrooms with the dash of salt and pepper.
- Cook for 1-2 minutes until they just begin to soften. Add the remaining ingredients. This will cause the pan to get soupy.
- Allow the liquid to slowly boil away keeping the heat on medium. You'll begin to hear the pan change sounds as the liquid evaporates.
- Toss the mushrooms towards the end of the evaporation to evenly coat them in the sauce.
- Serve warm as a side dish or add to other recipes like my Caramelized Onion and Mushroom Pizza.
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