assignmentPREPARATION
Combine all ingredients together in a small bowl.
Serve with bread or over hot vegetables
Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes until the oil shimmers and slides around the pan easily when tilted.
Add half of the mushrooms to the pan in a single layer. Sauté for 4-5 minutes, flipping once, halfway through until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms begin to brown too much. Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
Reduce heat to medium low.
Push the mushrooms away from the center of the pan to make a well and add the butter.
Wait for it to melt, then add the minced garlic.
Sauté for 1 minute until fragrant.
Once the garlic has cooked a bit, stir together with the sauteed mushrooms.
Sauté for another 1-2 minutes until the butter absorbs into the mushrooms.
Add the broth to the pan and use a wooden spoon to scrape the bottom.
Increase heat to bring to a simmer and continue to simmer for 2-3 minutes until the liquid sizzles away or absorbs into the mushrooms.
Peel and slice tomatoes. Dip in flour. Fry in bacon grease. Salt and pepper while frying. Brown on both sides. Drain off any grease that is not absorbed by the floured tomatoes. Mash tomatoes with a fork and add milk. Stir over medium heat until thickened. More milk may be added if it is too thick, but do not add more flour.