Frugal Granola

A Heart Journey

Michele — Sat, 26 May 2012 08:16:49 +0000

Yesterday was a special day.

It was a nephew’s 6th birthday, a sister-in-law’s birthday, the 5th anniversary of our daughter’s adoption finalization, and the day our baby boy successfully made it through his first heart surgery.

If you follow Frugal Granola on Facebook, you may have seen the quick announcement yesterday, as we headed into surgery. Baby Haven (now 2 months old) was diagnosed with Aortic Valve Stenosis on Thursday, and immediately admitted to the hospital to prepare for surgery.

We have become those “non-rockstar” parents, learning to navigate the maze of hospital hallways, medical policies, procedures, monitors & acronyms, munching overpriced hospital cafeteria food in shifts, experienced in holding and nursing a child with an average of five wires/IV lines attached to his body, pumping breastmilk in the midst of a crowded & bustling shared hospital room, dozing on a couch amid the constant lights & sounds of a hospital, and dropping everything at the tone of a hospital pager or alarm. (Yes, we are tired.)

We are so thankful for the encouragement of a Christian pediatric and cardiology office who quickly gave us his diagnosis, for the blessing of friends accompanying us during the days at the hospital, our cheerful and capable cardiology and nursing teams at the hospital, grandparents caring for our other two children & business, and for the many prayers of friends, family (and even people we’ve never met!). Thank you, dear ones.

Handing over your tiny child to be placed on an operating table is one of the most tearful, intense moments as a parent. And yet, in the midst of the unknown, all I have to do is whisper my son’s name in prayer, to be reminded of my true Refuge, our Haven of Rest.

I know, believing the truth that “Faith is being sure of what we hope for, and certain of what we do not see,” that my God is good. The wonderful gratitude practice encouraged in my reading of Ann Voskamp’s book One Thousand Gifts, has been the perfect exercise for glimpsing God’s goodness, in preparation for times that do not seem good (and may even be horrendously horrible). He is still there.

(The parameters of my current life experience do not change who God is. I merely get a different glimpse of my multifaceted, eternal Lord in each moment.)

I know that God is writing (and has written) Haven’s story (as well as our own, as parents), and I will cling to the knowledge that “God is Who He says He is, and will do what He says He will do,” as our pastor & friend has often faithfully reminded us.

Do you know what He says He will do?

“And your ears shall hear a word behind you, saying, “This is the way, walk in it,” when you turn to the right or when you turn to the left.” (Isaiah 30:21)

I trust that He will guide us in each step, one step at a time. He has been faithful to prepare us for this journey, and will never leave us. (I’ve also been encouraged by Angie Smith’s journey of faith, too, knowing that He will carry us.)

Over the past few years, during especially challenging seasons of life, I’ve found it especially uplifting to recite Psalm 23. It is a precious reminder that sometimes, “He makes us lie down.” There are times when we just have to stop running, to be still and wait for what He has next for us.

I don’t know what the days ahead will hold for little Haven and our family. But I do know that our Lord is faithful, and He is our Prince of Peace.

A Heart Journey is a post from: Frugal Granola

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Gluten-Free 40-Minute Yeast Rolls

Michele — Wed, 23 May 2012 08:22:50 +0000

Whether you have surprise company dropping in, or it’s just one of those crazy days when lunchtime is around the corner and you realize you’re out of bread, sometimes it’s nice to have a quick recipe at hand. This isn’t “health food” bread (no sourdough or soaking, and they’re a bit sweet & starchy); they’re more in the category of “comfort food” bread rolls, for a quick sandwich or alongside a soup.

After some experimenting, I adapted the 30-Minute Rolls recipe from Your Homebased Mom. (Hers actually takes 35 minutes, if you’re counting, and I’ve found the gluten-free recipe needs a bit longer baking time.) I finally came up with rolls that are nice and soft, a bit chewy, and not dense and crumbly.

Since this recipe doesn’t have any gluten, the rolls do not rise much, so form your dough into the size you would like the finished rolls to be.

Look out; they disappear quickly.

Gluten-Free 40-Minute Yeast Rolls

1 Cup Warm Water

1/3 Cup Oil (I used Grapeseed), plus extra for greasing pan

2 Tbsp Yeast

1/4 Cup Raw Sugar

1 tsp Sea Salt

1 Egg

1 Cup Brown Rice Flour

2 Cups Tapioca Flour

1/2 Cup Sorghum Flour

2 tsp. Xanthan Gum

Preheat oven to 400 degrees. In a mixing bowl, add warm water, oil, yeast, and sugar. Let rest for 15 minutes. Using a dough hook, add in the salt and egg, then add in the flours and xanthan gum. Mix for a few minutes until fully combined. (Dough will be sticky.)

In a greased baking dish (use a 9 x 13″ or two 9 x 9″ pans), add dinner roll-sized “blobs” of dough. You can try to shape them into “rounds,” but the dough is so sticky that you won’t be able to roll it out.

Cover pan with a light towel, and let rest for 10 minutes in a warm place. Then, bake for 15 minutes until golden brown. Best served warm.

Makes about 10 Dinner-Size Rolls or about 24 small “snack-size” rolls.

Gluten-Free 40-Minute Yeast Rolls is a post from: Frugal Granola

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A Mother’s Day Vacation

Michele — Mon, 21 May 2012 08:30:19 +0000

Working in the hospitality industry means that as much as you love the idea of vacations, you rarely take one yourself. Like Tsh, it was time to “take our own advice,” and head out before the burnout hit (and the kids missed out on another summer at the beach).

We set our budget, spent weeks browsing craigslist and VRBO (from the advice in The Money Saving Mom’s Budget), and took family “votes”/input on ideal vacation desires. We were amused at the criteria from our two oldest children (ages 5 1/2 and 2 1/2), who requested that we:

go “somewhere far away,”
“go shopping for food & clothes,”
“go to the beach,”
“stay in a mountain cottage,” and
“get ice cream and taffy.”

We accepted the challenge, and found a small rural cottage on a farm. (It was surrounded by trees, so we stretched that “mountain” definition a bit.) It was located about an hour’s drive from the beach, and on the outskirts of the city. Our children fell in love with the resident goat and sheep, and we all enjoyed fresh eggs from the chickens.

The first evening we had fun browsing a favorite thrift store, picking up some needed clothing items for the coming seasons. (These children are growing so quickly!) The kids were also thrilled with the discovery of a “Bead Toy,” for only $2! (They’ve been wishing for one these past couple years.)

Then we headed to a favorite grocery store, where we got a few grocery items, and made sure to get some delicious coconut milk ice cream, too.

The next day, we headed to the beach. I kept forgetting the camera, leaving it in the car or cottage. But it was so nice to just enjoy being with my family.

We started out with a beach picnic, but then had to pack up to find a public restroom. (Ah, life with a potty training 2-year old!) After the essentials were taken care of, we found a quiet beach to explore. It was our baby’s first trip to the beach, and he spent it sleeping in my Ergo carrier.

The older children loved collecting seashells, digging in the sand, and putting their feet in the waves. It got pretty windy and cool, though, so after awhile, they requested a trip to a local candy store instead (with a saved-up dollar from Grandpa)!

Gen did a great job reading all the candy flavor labels, to choose her bag of salt water taffy. She also had fun petting a pony pulling a little carriage outside the shop.

Calvin began introducing the children to The Lion, The Witch, and The Wardrobe, with some breakfast and bedtime readings (which we’ve continued since coming home).

On our last day, after checking out of the cottage, we visited the local library nearby for their Library Book Sale. Calvin and I were thrilled to find some antique classics that had been on our wish list (including Haliburton’s Complete Book of Marvels for $3), while the children had fun playing with some of the library toys. We also read some books together (and the repairman fixing the exit with lots of tools was fascinating, too).

On our way out of town, we stopped by a favorite shop to share gluten-free cinnamon rolls as a snack.

There were a few tears on the way home, in disappointment that the vacation had ended. But once we arrived home, everyone was thrilled to enjoy the blessings of our home again. The children ran and played in our lawn, discovered new sprouts in their little garden, rediscovered the fun of their own toys and books, and we all appreciated being back in our own beds at night.

A Mother’s Day Vacation is a post from: Frugal Granola

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Menu Plan {5.20-26}

Michele — Sun, 20 May 2012 08:31:20 +0000

We are entering the “busy season” of our business this week, as more of our surrounding travel/tourist destinations are opening up. (Remember the St. Helen’s eruption 32 years ago?) Plus, we’re preparing for the Memorial Day crowd. So, our meals are mostly finger foods, crockpot meals, or something easy we can eat “on the go.” Hope you have a good week!

Day	Breakfast	Lunch	Dinner
Sun 5/20	Omelets, Toast	Church Potluck	BBQ, Cabbage Salad
Mon 5/21	Porridge, Bacon	Egg Sandwiches, Oranges	Taco Salad
Tue 5/22	Apple Spice Bars, Eggs	Grilled Cheese Sandwiches, Oranges	Fish Spring Rolls, Brown Rice
Wed 5/23	Egg Drop Breakfast, Toast	Salmon Salad, Raw Veggies	Church Pizza Party
Thu 5/24	Orange Smoothies, Omelets	Peanut Butter Sandwiches, Apples	Lamb Roast (in crockpot) with Veggies & Potatoes
Fri 5/25	Pancakes, Eggs	Bean Burritos, Oranges	Homemade Pizza, Green Salad
Sat 5/26	Oatmeal with Peanut Butter, Homemade Yogurt	Chef Salad, Bread	Hot Dogs (nitrite free), Raw Veggies

{Photo Credit}

Menu Plan {5.20-26} is a post from: Frugal Granola

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Thank you to our Sponsors:

Fertility Flower: The Thinking Ovulation Calendar- a natural science-based approach for every season of life

Hampton Creek Inn {Bed & Breakfast & Coffeehouse}: Sustainable Hospitality & Distinctive Comfort

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Get ready for Spring Break activities & springtime Holiday Gifts! Rescue a Rainy Day!

Weekend Inspiration {5.18}

Michele — Fri, 18 May 2012 21:42:54 +0000

Here are some of my favorite links of the week!

{Food}

Dairy-Free Sunflower Sour Cream @ WHOLEmade… This looks like a much more frugal option than the nut-based recipes I’ve seen. Yum!

{Faith}

Trusting Our Heaviness @ Messy Canvas… Good thoughts.

{Family}

The Peacemaking Couch @ I Take Joy… I need to remember this.

{Life}

Special Needs Parents are Not Rockstars @ Life Rearranged… So true.

{Home}

Colorful Hand-Painted Stairs @ Close 2 My Art… I love the idea for these stairs.

{Crafts}

Do Small Things With Great Love- Free Pattern @ Nana Company … I love this free embroidery pattern!

{Bookshelf}

Ice Pop Joy… Fun browsing for some summer treat ideas.
Her Piano Sang: A Story About Clara Schumann… A homeschool read-aloud this week.
The Lion, The Witch, & The Wardrobe… A bedtime read-aloud (with Daddy).

{Window Shopping}

Pumpkin & Butterfly… Cute wall art prints.

I hope you have a lovely weekend!

{Photo Credit}

Weekend Inspiration {5.18} is a post from: Frugal Granola

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Thank you to our Sponsors:

Fertility Flower: The Thinking Ovulation Calendar- a natural science-based approach for every season of life

Hampton Creek Inn {Bed & Breakfast & Coffeehouse}: Sustainable Hospitality & Distinctive Comfort

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Get ready for Spring Break activities & springtime Holiday Gifts! Rescue a Rainy Day!

Life Right Now

Michele — Wed, 16 May 2012 20:41:02 +0000

Our days are full right now.

We are in the midst of a parenting season with lots of “little people needs,” as is the norm for a family with three children, ages 5 and under (and 12 chickens). Hours and minutes fly by, filled with dishes and laundry, potty training, homeschooling, church/community ministry commitments, gardening, doctor appointments, groceries, library visits, and bedtime routines.

Our sweet baby boy is a happy, easy-going little guy, and has brought extra smiles to our days. He’s almost 8 weeks old now, and nearing 12 lbs! I’m rediscovering a new schedule with a baby again (notably, the challenge of a little one who often wants a 6 pm bedtime, and planning supper accordingly). All the children have been growing quickly lately, and I’ve had the endless task of sorting clothing for storage, hand-me-downs, and thrift stores.

We are also in the process of growing our business (and preparing for the seasonal influx of the summer months). The hospitality business is a joy, and yet, adds more responsibilities as we answer phone calls (often late at night), and provide rest, meals, housekeeping, and travel instructions for our guests. Our family loves meeting people from all over the world, hearing their stories, and sharing ours.

In preparation for this intensive season as a family, we took a short family vacation for Mother’s Day weekend. (I’ll share more about this soon!) Sandy, sunkissed, and a bit sticky, bearing dirty laundry and thrift store finds, we arrived home in time for a quick visit from my dad, for a couple nights’ stay.

The lilacs are in full bloom, filling the air with their gorgeous scent. I took a short walk by the barn last night, during the dusky moments at the end of sunset and beginning of moonlight (my first chance all day!). I picked a handful of rhubarb and a big bouquet of lilacs for the coffeehouse (greeting us with their fragrance at the foot of the stairs early this morning, when we awakened).

Meals this past week or so have been mostly fingerfoods (namely, children’s favorites) of nitrite-free hot dogs, gluten-free macaroni & cheese, oranges, carrot sticks, bagged organic salad mixes, canned salmon, peanut butter sandwiches, trail mix, fresh hard boiled eggs, gluten-free pretzels, and frozen coconut milk treats. I was so thankful for these semi-healthy finds (albeit packaged) at a local discount store, so I was able to stay in my grocery budget, and manage meals during a crazy week of scheduling (with business obligations, a few doctor visits, and a vacation).

It’s a season.

(What season are you in right now?)

Life Right Now is a post from: Frugal Granola

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Thank you to our Sponsors:

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Lavender Ice Cream (Dairy Free)

Katie — Tue, 15 May 2012 02:17:07 +0000

Post by Contributing Writer, Katie

Summer is almost here! Guess what time it is? Ice cream time! Honestly, who am I kidding? I don’t wait until summer to whip out the ice maker. I make ice cream all throughout the year.

Still, there is something special about eating a bowl of homemade ice cream on a hot summer day. It is the perfect treat to cool off.

I am always up for trying new kinds of ice cream, so when one of my friends asked me to make lavender ice cream I couldn’t wait for my lavender plant to bloom so I could make some.

I added a twist of my own and decided to make the lavender ice cream with coconut milk instead of dairy. The coconut milk adds a smooth and subtle flavor. This recipe is for a custard-based ice cream. Custard takes more effort but the end results are worth it; it makes for much richer and creamier dessert.

Lavender Ice Cream

2 cans full-fat coconut milk
1/2 cup raw honey
1/4 cup fresh lavender blossoms
4 egg yolks
1 tsp vanilla extract
1 pinch of salt

In a small sauce pot, bring the coconut milk and lavender blossoms to a simmer. Continue to simmer for five minutes. Turn off heat, add honey and stir till dissolved. Cover and let infuse for one hour.

At this point you can pour the the coconut mixture through a sieve to strain off the lavender blooms if you chose. I keep them in for their texture and added beauty.

In a small bowl whip up the egg yolks. Reheat the lavender infused coconut milk on low. Pour a couple tablespoons of the the infused coconut milk into the egg yolks and stir well. Gently pour the yolk mixture into the sauce pan, whisking continuously while pouring.

Cook the mixture over low heat, stirring continuously, scraping the bottom of the pot with the spatula. Stir until the custard thickens and coats the back of the spatula. Stir in the salt and vanilla extract.

Cover the custard and chill completely in the refrigerator for a few hours or over night.

Once the custard is chilled, pour into your ice cream maker and freeze according to the manufacturer instructions.

I’m thinking that this ice cream would go perfect with Michele’s Lavender-Vanilla Cookies.

I love lavender, as do most of the ladies that write for Frugal Granola. Here are some ideas on how to use lavender for cooking, cleaning, and medicinally!

Culinary Uses for Lavender
Lavender, A Soothing and Medicinal Herb
Natural Homemade Deodorant

Do you use lavender? If so tell us how in the comments.

Katie is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Mexican Wildflower about nourishing foods, herbal remedies, simple living, raising her girls and encouraging other women in their walk with Christ.

Lavender Ice Cream (Dairy Free) is a post from: Frugal Granola

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Thank you to our Sponsors:

Fertility Flower: The Thinking Ovulation Calendar- a natural science-based approach for every season of life

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Feeling Summery

Rachael — Thu, 10 May 2012 08:19:39 +0000

Our Staycation 2011

Post by Contributing Writer, Rachael

Summer is my FAVORITE season! You can tell because in the last year I have written several articles about some ideas for summer fun and budgeting including:

This year our summer will be different. In the last year we have added another child, lived in our new town for 1 year, hit some financial speed bumps and braved homeschooling for the first time. Everything just feels different.

Often our emotions largely play into how well we handle our finances. I am sure you can relate! Think about your emotions while making your summer plans. Knowing how you feel about what is upcoming can greatly help keep you and your budget on track!

Priorities Matter

Spending Time Together

Summer brings out the desire to have fun and the schedule to spend time together. Before you spend one cent make a list of your priorities. Here are two simple questions to ask:

What is one thing that is important for you to accomplish or learn this summer?
What is one thing you would like to see your family accomplish or learn this summer?

After you answer these questions, make a financial map. What will it take logically and financially for you to accomplish your priorities this summer? Put this map somewhere as a reminder!

Our family puts our summer financial priority map with our checkbook. Every time I go to withdraw cash or write a check I am reminded of our summer goals and it helps me control my summer impulse spending.

Impulsiveness vs. Self Control

Slowing Down

This summer I can tell I am already facing feelings of impulsiveness. I am no longer pregnant so I have more energy and have a desire to do more things. My kids are also at a more interactive age which also makes me want to have more activities for them.

STOP! Before you jump the gun and make a quick decision about DOING something, just stop. Ask yourself:

Why do I want to do this, does it match our family priorities?
Is it in my budget?
Can I get a coupon or discount for this activity?
Am I purchasing an item or am I making a memory?

You know what is important to you and your family; make every cent count!

I would love to know how you are feeling about the upcoming summer? Are you planning anything fun? What are you doing to be creative with your time? Let us know in the comments!

Rachael shares financial tips from her kitchen table surrounded by a newborn, two active toddlers and her husband. God has called her from corporate life into His grace as an at-home wife! She shares about her passion for motherhood and life at To Be a Mom…

If you have a financial question or topic you would like us to discuss, leave a comment or send us an email!

Feeling Summery is a post from: Frugal Granola

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Thank you to our Sponsors:

Fertility Flower: The Thinking Ovulation Calendar- a natural science-based approach for every season of life

Hampton Creek Inn {Bed & Breakfast & Coffeehouse}: Sustainable Hospitality & Distinctive Comfort

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Get ready for Spring Break activities & springtime Holiday Gifts! Rescue a Rainy Day!

Marinated Portobello Mushroom “Steak”

Holly — Tue, 08 May 2012 08:22:40 +0000

I had my first taste of a marinated portobello mushroom nearly 13 years ago at an Italian restaurant in Indianapolis. I was pleasantly surprised I enjoyed it as much as I did. I was equally surprised at the texture: it was like eating a tender, juicy steak… but not “chewy.” (If I recall correctly, it was even served with a steak knife.)

I’m not a big fan of mushrooms. I don’t add raw mushrooms to my salads, or order extra mushrooms on my pizza (although I’ve finally stopped picking most of them off my pizza). However, I’ve come to truly appreciate and savor the taste of a well-prepared mushroom: those involving some form of sauce or oil.

Marinated Portobello Mushroom “Steak”

Ingredients:

1 Portobello Mushroom Cap (a 3-4 oz. mushroom cap)
2 Tbsp. Olive Oil
1 tsp. Fresh Garlic (minced)
1/3 tsp. Basil
1/3 tsp. Oregano
1/3 tsp. Thyme
1/4 tsp. Rosemary

1 Firm Tomato (diced) (Use towards the end, and you won’t need the entire tomato.)
Serve with hollandaise sauce. This is optional, but highly recommended.

Directions:

Measure Oil and Seasonings, Mix, and Marinate
Measure your olive oil and seasonings, and pour into a microwave-safe cup.
Heat the oil and seasonings for about 20-25 seconds in the microwave. This is to warm up the oil and draw out the seasoning flavors.
Cover and set the oil aside, in room temperature, for approximately 6 hours.
Once every couple hours, microwave the oil/seasonings for 20-25 seconds.

Prepare and Marinate Mushroom
Remove mushroom stalk.
Place the mushroom cap in a bowl, smooth side up.
Brush a very small amount of the oil onto the smooth side of the mushroom cap.
Turn mushroom upside down (smooth side down/gill side up).
Pour all the [remaining] oil and seasonings into the cup-shaped mushroom cap.
Allow to marinate for approximately 20-30 minutes.

Broil or Grill
Place the mushroom, smooth side down, into your broiler.
Broil for approximately 4-5 minutes. **Keep a close watch on it to avoid burning.**
Remove from broiler.

Serve with hollandaise sauce and diced tomatoes. Enjoy!!

Other Things to Consider

Be sure to set the mushroom out a couple hours ahead of time so it can get to room temperature.
Once the mushroom comes out of the broiler, it won’t stay hot for long, so be ready to dig in immediately.
Here’s some nutritional information on portobello mushrooms.

Have you ever tried a mushroom prepared like this?

How do you prepare your marinated mushrooms?

Holly is a wife to her loving husband, John, and a “mother” of 3 canine “children.” She loves sharing her faith, gardening, and fascination and appreciation of animals (birds, bats, butterflies, and the cute furry ones too) over at Your Gardening Friend.

Marinated Portobello Mushroom “Steak” is a post from: Frugal Granola

Visit Frugal Granola's Page on Facebook or follow on Twitter for extra updates!

Thank you to our Sponsors:

Fertility Flower: The Thinking Ovulation Calendar- a natural science-based approach for every season of life

Hampton Creek Inn {Bed & Breakfast & Coffeehouse}: Sustainable Hospitality & Distinctive Comfort

Are you interested in seeing your ad here? Sponsor Frugal Granola!

Get ready for Spring Break activities & springtime Holiday Gifts! Rescue a Rainy Day!

Menu Plan {5.6-12}

Michele — Sun, 06 May 2012 20:19:41 +0000

Spring is here (although a rainy one), and we’ve started enjoying some rhubarb lately. What seasonal favorites are on your menu?

Day	Breakfast	Lunch	Dinner
Sun 5/6	Cheese Omelets, Toast	Popcorn, Ants on a Log, Oranges	Chicken Salad, Raw Veggies, Biscuits
Mon 5/7	GF Pancakes, Eggs	Peanut Butter Sandwiches, Oranges	Fish Spring Rolls, Brown Rice
Tue 5/8	Rhubarb Baked Oatmeal, Eggs	Grilled Cheese Sandwiches, Oranges	Easy Orange Chicken & Veggies, Millet
Wed 5/9	Porridge, Eggs	Baked Potatoes with Cheese & Beans, Oranges	Church Supper TBA
Thu 5/10	GF Waffles, Eggs	Peanut Butter Sandwiches, Oranges	Burgers, Sweet Potato Fries, Green Salad
Fri 5/11	Smoothies, Eggs, Muffins	Salmon Salad Sandwiches, Raw Veggies	Chicken Soup, Bread, Fruit Salad
Sat 5/12	Apple Oven Pancake, Homemade Yogurt	Face Lunches	Homemade Pizza, Green Salad

{Photo Credit}

Menu Plan {5.6-12} is a post from: Frugal Granola

Visit Frugal Granola's Page on Facebook or follow on Twitter for extra updates!

Thank you to our Sponsors:

Fertility Flower: The Thinking Ovulation Calendar- a natural science-based approach for every season of life

Hampton Creek Inn {Bed & Breakfast & Coffeehouse}: Sustainable Hospitality & Distinctive Comfort

Are you interested in seeing your ad here? Sponsor Frugal Granola!

Get ready for Spring Break activities & springtime Holiday Gifts! Rescue a Rainy Day!

Frugal Granola

A Heart Journey

Yesterday was a special day.

Gluten-Free 40-Minute Yeast Rolls

Gluten-Free 40-Minute Yeast Rolls

A Mother’s Day Vacation

Menu Plan {5.20-26}

Weekend Inspiration {5.18}

Life Right Now

Our days are full right now.

It’s a season.

Lavender Ice Cream (Dairy Free)

Lavender Ice Cream

Feeling Summery

Priorities Matter

Impulsiveness vs. Self Control

Marinated Portobello Mushroom “Steak”

Marinated Portobello Mushroom “Steak”

Ingredients:

Directions:

Have you ever tried a mushroom prepared like this? How do you prepare your marinated mushrooms?

Menu Plan {5.6-12}

Have you ever tried a mushroom prepared like this?

How do you prepare your marinated mushrooms?