Every time my DH (Darling Husband) is working late and won’t be home for dinner, I try to cook myself a little something I don’t usually get. In years past, this meal consisted of shrimp, asparagus and mushrooms or sushi. Since he now eats shrimp & asparagus and even the occasional spinach, these dinners are now heavy on the mushrooms and/or vegetables he likes less than others (like zucchini. He barely tolerates zucchini, but living in South Florida and belonging to a CSA, we get tons of it all summer long). Tonight’s dinner I whipped up using the mushrooms, some leftover diced zucchini and leftover cooked millet. It’s simple, satisfying, and indulgent (the butter!).
My Husband Is Out Of Town Indulgence
Sautee 3 Tbsp. diced shallots in 1 Tbsp. extra virgin olive oil on medium-high heat until beginning to brown on the edges.
Add 1 1/2 c. sliced button mushrooms, 1 1/2 c. diced zucchini, 1 Tbsp. unsalted butter and salt & pepper to taste. Sautee until mushrooms are browned and cooked through and zucchini is almost disintegrating, approximately 5 minutes if your slices are small.
Add 1/4 c. cooked millet and stir to combine. Season with salt & pepper and finish off with a drizzle of extra virgin olive oil to serve.