I love my older sister, Louise, but she is a real pain in the butt when she comes to visit and I want to cook for her. She is, you see, a Celiac pescatarian. Part of the problem, I admit, are my food issues. I’m allergic to fish and shellfish, so half the things she can eat, I can’t. She recently came over to stay at my house for a few days and I was determined to make something that we would both like.
When I say she is Celiac, it’s probably an understatement. She is a super Celiac (I’m sure she is secretly wearing a cape under her shirt). She writes a blog on her life as a Celiac who is constantly on the go. You can check it out at www.celiacgirlonthego.com. She reads everything and Googles it, so if she says this recipe is good for Celiacs, it is better than the gold seal of approval.
So here goes nothing. Ladies and gentlemen, I present a little something for Meatless Monday: a Louise approved Celiac vegetarian dinner.
This recipe is super easy and quick.
Prep time: 5 minutes Cook time: 10 minutes Serves: 2
What you need:
- 10 oz mixed mushrooms, chopped (we used white mushrooms, portabello, oyster, shitake and enoki)
- 2 cloves garlic, minced
- 1 tsp olive oil
- 4 tbsp (1/4 cup) Boursin Garlic & Fine Herbs (but, let’s be honest, Boursin is so good, if you want to use more, go right ahead) Note: you can use any type of Boursin, or substitute cream cheese if you prefer
- 1 tsp dried Herbs de Provence
- salt pepper
- chopped parsley
What you do:
Add olive oil to a pan over medium heat.
Sauté mushrooms and garlic until mushrooms get soft and start to release liquid.
Add Boursin, herbs, salt and pepper.
Finish with chopped parsley.
Serve over rice.
We served this over rice cooked in Porcini mushroom cubes to increase the mushroom flavour. You could also serve it over polenta (for a Celiac) or pasta (if you don’t have a Celiac over for dinner).
Thoughts – you would never notice that it was gluten free. The mushrooms add a meaty flavour and texture. I would make this again. The next time I make this, I would be tempted to add some heavy cream to make it more of a sauce and serve it over pasta (sorry Louise).
