Most Loosey-Goosey Recipe Evers

Okay, I'm just posting this before I forget what I did.

I had a paper-lunch-bag sized sack of oyster mushrooms (1/2 lb.) from my local farmer's market this past Saturday. 

It was fly-by-the-seat-of-my-pants time when I still had no soy-, dairy-, sugar-, citrus-free marinade to stew them up in at six o'clock. 

Tonight I marinated them (in the pot, mind you) in olive oil, a dash of white vinegar, two swoops of agave nectar (from the squeeze bottle, two passes over the pot), about nine cloves of garlic minced with salt and a leeeetle bit of water. They sat there for two hours (from six to eight) which was longer than I'd planned to let them marinate in their delishus juices, but Mamsy didn't get home until eight, so that's what time I set to cook them.

After they'd kind of wilted down a bit (if you've cooked mushrooms, you'll know what I'm talking about) I pulled them out with a slotted spoon and put them in a bowl with a plate on top to keep them warm.  Then I opened a can of cannelini beans, drained and washed them (to help get rid of some of the canned taste) and put those suckers to stew in the mushroom-marinade juice with a little bit of water.

I cooked some 'sparagrass and fingerling potatoes to go with all of the above.  The asparagus came out really well. The fingerling potatoes were WAAAAY too dry. Most of them got pushed to the side of the plate for my parents and I, although I'm saving them for tomorrow's potato-leek soup. 

I am totally pleased with the way the mushrooms came out, which is saying something because I usually don't like hunks o' cooked mushroom by themselves. These were not full of mushroom grease and still plenty tasty. I actually purposefully did not eat all my beans (Mamsy and Dudsy were having some of my mother's chicken roll-up leftovers for protein) so that I would have more to eat tomorrow at lunch. OMG! Me? Planning to TOTALLY ENJOY LEFTOVERS?! What on earth?

I shall post pictures of the meal post-haste (after I come out of this amazing food coma) along with some other stuff I've made recently (none of that as tasty, though).