This was one of those recipes inspired entirely by what ingredients needed to be used in the refrigerator and by the ingredients I had lying around in the pantry waiting to come to the rescue.
Mushrooms are always a favorite in my book, providing a chewy, almost meaty texture that I sometimes crave as a vegetarian. Here, I pair baby portobellos with a green pepper left over from the summer garden, along with onions, garlic and some Italian herbs added to infuse flavor into this saute. In the process of looking for the Italian seasoning, I come across some Old Bay, and figure, what the heck, why not throw a little of that in there too instead of just using plain old salt.
I throw in some protein with a can of chick peas and add a touch of sweetness from some soy milk. Served atop one of my favorite grains, red quinoa, this turned out to be one satisfying, quickly thrown together lunch.
Sauteed Mushrooms and Chickpeas
-9 oz. baby portobellos, sliced
-1 large onion, chopped (about 1 1/2 cups)
-1 green pepper, finely chopped
-5 cloves garlic, minced
-2 tsp. Italian seasoning
-2 tsp. Old Bay seasoning
-1 tsp. Tobassco
-1-15 oz. can rinsed and drained chickpeas
-1/3 cup soy milk
-1 Tbsp. olive oil
-1/2 cup quinoa
In a medium saucepan, bring 1-1/4 cup water along with 1/2 cup quinoa to a boil. Cover, and reduce heat to a simmer. Cook for 20 minutes.
Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onions and peppers and saute for 3 minutes. Add garlic and mushrooms. Stir in Italian seasoning, Old Bay, and Tobassco. Saute mushroom mixture 6-8 minutes, stirring frequently, until mushrooms are almost tender. Add chickpeas and 1/3 cup soy milk. Cook another 2-3 minutes, until most of the soy milk is evaporated. Serve atop quinoa.