Madeira Roasted Mushrooms

I feel like I get the side eye every time I go through the grocery store check out line with 20 pounds of butter and 10 dozen eggs in my cart.  Doesn't everybody buy 60 pounds of sugar at a time?  Does anyone else feel judgement in the grocery store check out line? 

At some point during the check out process, typically after they've scanned my 10th bottle of vanilla, the cashier inevitably asks the question: "Doing some baking?"  If you know me, you know how hard it is for me not to come back with a sarcastic comment.  😂 I've learned to just smile politely, answer with a resounding "yes" and hand them my debit card.  

My brain tells me that I really shouldn't be concerned about what the Kroger cashier thinks about my shopping habits but I can't help but feel the weight of their stare after they scan an amount of powdered sugar that boarders on hoarding.  I've actually been guilty of tossing random vegetables into my cart just to save face in the checkout line.  Somehow I've convinced myself that the presence of a bag of mini carrots somehow counteracts the ridiculous amounts of sugar and fat that are in my cart.   

I recognize that tossing miscellaneous vegetables into my cart is somewhat absurd but it's absolutely true but whatever it takes to save face in the checkout line.  😂 I do occasionally end up excess vegetables and I like to think of it as a cooking show challenge.  What can I make with my guilt-driven vegetable purchase?  Believe it or not, I've actually been able to come up with some pretty interesting  veggie side dishes.  

If you are a fan of mushrooms (or if you happen to throw some into your grocery cart as a distraction) you need to try this Madeira Roasted Mushroom recipe.  It's super simple but it is amazing.  I think that you will agree that it's the perfect compliment to a juicy steak or a batch of grilled chicken. 

Madeira Roasted Mushrooms
1 pound mixed mushrooms cut into 1" pieces
2 cups thickly sliced shallots
2 Tablespoon olive oil
1 Tablespoon fresh thyme, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup Madeira wine

Toss mushrooms and shallots with oil, thyme, salt and pepper.  

Spread on foil lined baking sheet.

Roast 15 minutes at 450.

Stir in Madeira and roast 5 more minutes. 

I've never really thought of mushrooms as a side dish but I've got to say - they are a tasty compliment to a LOT of our summer meals.  I haven't been able to convince EVERYONE in my house to eat them but I'm not giving up the fight. 😅

Ciao!

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