It feels like the first time in a VERY long time, but Dave and I were actually home this weekend! We even had time to go to the Farmer's Market on Sunday morning, something we haven't been able to do in months. Truly, the food tastes so much better when it comes from Farmer's Market-- we bought avocados, apples, lettuce, grape tomatoes (they tasted like candy!), giant squash and beautiful, fresh mushrooms.
I was planning on just reheating left-over sloppy joes for dinner, but the siren call of the mushrooms was too much for me to ignore. Dave was watching football, which usually means he doesn't talk for about 6 hours, so I got to work experimenting in the kitchen. The night before we had a wonderful dinner at Avenue 5 with the Schneiders and I had fish with a light broth around it... and this became my inspiration.
The first thing I did was slice up a bunch of those fresh mushrooms and throw them in a sauce pot with about 4 cups of chicken broth. I added chopped green onions, salt, pepper and herbes de provence...but it still needed something. Luckily I had some dried porcini mushrooms in the fridge, so I reconstituted those and then poured half of the water from the reconstitution into the sauce pot.
In the meantime, I took about 1/2 pound of tilapia, seasoned both sides with salt and pepper, and threw it in the toaster oven to cook for 10 minutes.
While that was cooking, I utilized the 2 leftover russet potatoes I had from making gnocchi the previous week, cooked them in the microwave and then riced the potatoes. I chopped up the reconstituted porcinis and then added them to the potatoes with a little fat-free milk, salt and pepper.
To serve, I put each serving of fish in a small bowl and poured the mushroom broth over the fish. Then I served it with sauteed squash and the mashed potatoes. It was almost like going out to dinner!!
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