Heather says:

I only have a tolerable picture of these earthy, savory delights. I was so excited about the meal that I forgot to take a picture of the mushrooms before we ate. I haven’t been to Outback in a long time, but I have missed their optional mushroom side. There was just something about those mushrooms simmered in wine that made the steak’s flavor amazing. Actually, I learned that there is a word for that flavor combination, it’s called Umami a Japanese word for that neglected fifth flavor we all know but struggle to identify (the first four are salt, sweet, sour, and bitter). That tidbit came from this week’s giveaway Notes on Cooking.

This recipe is simple and only takes up one burner. As a side dish it handsomely accompanies and enriches any rich, savory meal. Think of autumn flavors: squashes, potatoes, meats prepared with heavier flavors. Stay away from light or citrusy tones. If you’re grilling steaks, start it before you head outside and it’ll be ready to go when the steaks are done resting. If you’re cooking for two, halve the recipe, unless yo