Mushroom Casserole

Every writer's worst nightmare is having writer's block. I've felt my groove had been misplaced for quite a while. That's what happens when life kicks you in the behind. Luckily, I've recently gotten my groove back and have crazily been trying to hammer out the ideas I have in my head before it loses its luster. In my immense concentration in trying to get this get a script written, I lose track of time. Before I know it, it's dinner time. I scramble for an idea for a meal.

To add on to it, the inside of my fridge is a sad sight. It was yelling out at me to "feed it" with stuff. Poor fridge. How I neglect it sometimes. But I do reward it with luscious produce every week from the farmer's market. It all works out.

I took stock with what I had around the kitchen. Some ramen packets, sliced portabello mushrooms, a can of cream of mushroom soup. Poof...Pow...Dinner! (Just imagine that in those comic book graphics)

With a full stomach, I happily went back to my writing.


Mushroom Casserole

2 ramen packets (minus seasoning packets)
1 can cream of mushroom soup
2 large portabello mushroom caps (diced)
salt & pepper to season
1 Tbsp butter or margarine
1 Tbsp Olive Oil

Preheat oven 350˚F

Bring a large pot of water to a boil, season liberally with salt and place in the ramen noodles. Cook for 5-10 min and drain.

In a pan, heat the oil and butter together. Saute the mushroom until they are tender and slightly darker. Season with some salt and pepper. Add in the cream of mushroom soup and mix well for 2 min. Turn off the heat, then mix in the ramen noodles.

Place the mixture into a casserole and bake for 20-25 min. Sprinkle some dry parsley for garnish.

Poof...Pow...Dinner!