This is so good and simple. And it's great for low-carbers (AKA me) because it is so filling and has tons of veggies. For carb addicts (AKA me), toss over macaroni (pasta, for you non-Italians).
Adapted from The Art of Simple Food by Alice Waters
- 2 tbsp olive oil
- 1 large yellow onion, peeled and diced fine
- 1 large carrot, peeled and diced fine
- 2 celery stalks, diced fine
- salt
- 6 thyme sprigs, leaves picked from the stems
- 6 parsley sprigs, leaves only, chopped
- 1 bay leaf
- 1/2 cup diced tomatoes
- 2 pounds mushrooms (choose a mixture of two or three types)
- 1/2 cup cream or creme fraiche
- 1 cup chicken broth
- 1/2 cup spinach
- 1 cup cooked shrimp
- olive oil and butter for sauteing
- Parmesan cheese to sprinkle (optional)
Heat olive oil, onion, carrot, celery stalks (aka mirepoix) in a medium skillet until very tender. When cooked through (with no crunch or little browning) add thyme, parsley, and bay leaf. Cook for 1 minute. Add diced tomatoes and cook for five minutes. Set aside
Clean dirt off of the mushrooms and cook until lightly browned in a little bit of olive oil and butter. Saute each mushroom separately- they all cook differently! Combine the mushrooms with the vegetables and herbs in the large skilled and add creme fraiche (or cream) and chicken broth (you can also substitute water.) Add spinach (you can use whatever greens you like!) Bring to a simmer and cook for 15 minutes. Add salt if needed. Sprinkle with Parmesan cheese.
Even my dog wanted to go lo-carb for this one!
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