Thursday, February 10, 2011

Tom's Tomato-Feta-Mushroom Thingy.

Mary's the one that cooks; Tom doesn't do much more than burn things and make them unpalatable. Still, the one thing he can prepare adequately is served as a complement to Mary's culinary masterworks two or three nights a week in Russellville.

  • 1 tomato.
  • Several mushrooms, roughly equal to said tomato.
  • 3-4 green onions.
  • Feta to taste.
  • Pepper.


I take all the ingredients out of the fridge about twenty to forty minutes before hand, to give 'em a chance to get up to room temperature. That's not really necessary-- it can be served and enjoyed cold-- but my teeth are painfully sensitive to anything colder than room temperature.

Dice the tomato, sprinkle with pepper. Put the tomato in a mixing bowl.

Dice the mushrooms. Put them in the mixing bowl.

Dice the green onion. Put it in the mixing bowl.

Cover with crumbled feta. I usually use two or three ounces, but YMMV.

Now, mix! Ideally, there should be tomato, mushroom, feta, and a hint of green onion in every bite. Nice little side dish or appetizer, and it takes maybe five minutes to throw it together.

Serves two or three people, depending on how much they eat.