I needed to use up some mushrooms, so for lunch on Tuesday, I tried a recipe from Eat Voraciously, a Washington Post cooking column that I still get as emails. It was for Sherry-Creamed Mushrooms on Toast. What I like about this column is that the writer always gives alternative ingredients, such as substituting regular mushrooms for oyster mushrooms and olive oil for butter. I replaced the heavy cream with evaporated milk and the sour cream with nonfat Greek yogurt. It was an interesting recipe, although the spice mixture of tarragon, herbs de Provence, and dash of cayenne did not particularly impress me. I did not have any toast, as my husband forgot to tell me that we were low on bread, so I had it on some cooked bulgur. It's an ok lunch, but I am not sure that I would make it again. I have enough for two more days, so I will see if it improves with resting.
Next day's verdict: I would cut back the tarragon, but the recipe is worth making again.
We ate the rest of the split pea soup for dinner tonight.
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