I just saw this today. So, I decided my prep would be to create a totally new dish with exactly what we had. That was a bit tricky since I haven’t ever made this before, nor did I have what all it “needed.” I’m basically learning to view recipes as guidelines and I’m learning how to generate natural flavor as much as possible with each dish (i.e. when using fresh mushrooms, no need for anything other than to slice and saute – minus butter or oil. mushrooms have loads of free water that ends up in the pan as they cook down, which lends for more flavor vs the addition of a fat.)
