Sometimes you just need to get something on the table fast. Now and then, more than that I’m not willing to admit, I get distracted and realize at the last minute that I need to get dinner on quick. When those nights happen, I often make this recipe since I keep most of the ingredients on the shelf or in the freezer.
I don’t always have mushrooms around, but if I happen to have some I use them. You can also use canned mushrooms if you prefer.
Fast but hardy, this versatile dish hits the spot when you’re in a pinch.