The Cooking Runner

The Famous Red Cup

I decided since it was 31* this morning when I got up it was time to pull out the fleece lined running pants. I am not sure what happened over the summer… I put them on and they are super short WTH? They are not too tight just too short…hmmmm If I figure it out I will let you know! So two years ago when I did the Hot Chocolate Race in Chicago, they gave out these wick-away hoodies…they are so snugglie and warm!  A month or so ago “Women’s Lifestyle” magazine interviewed me for the November/Thanksgiving issue. I have to say…Thank you!!! The article you wrote was fabulous and the pictures rocked! In celebration of the awesome article I treated myself to the red cup!

I decided that Mushroom Bruschetta sounds nothing short of amazing… so guess what I made…

Mushroom Bruschetta

1/2 cup chopped Portabello mushrooms

1/2 cup Shitake mushrooms

1 shallot

1 clove garlic

olive oil

Aged Balsamic vinegar …The Cheese Lady has the best!

Goat cheese

sliced Italian bread

Saute the shallots and garlic in olive oil until translucent

Add the mushrooms and saute until they are soft

While the mushrooms cook, toast the bread in another skillet with olive oil until slightly crispy.

When the bread is crispy and the mushrooms are tender, spoon the mushrooms on to the bread and sprinkle with Goat cheese. Lightly drizzle aged balsamic over the top and enjoy!!!!

Don’t forget, if you live in the Grand Rapids area to sign up for the Whoville 5K to support Wounded Warrior!!!  Dec. 16!!!!

Important days…Emily in t-minus 4 days

                                  Girls weekend in t-minus 10 days

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SkinnyRunner

Team Awesome? I'm on it.