Creamy garlic mushrooms.

I come from a family of talented amateur and professional chefs, and yet when I get invited to pot-luck type gatherings, I never know what to do. I always think about making my mom's fried rice, but not only does it take me HOURS to get that stuff prepped, it doesn't taste even remotely close to the original. Luckily, Pinterest is a thing, and a good one at that! We were invited to a "Friends-giving" last weekend and I followed this recipe here to make creamy garlic mushrooms. It was really easy, and very very delicious.

The ingredients, getting ready to be washed and chopped.

The ingredients, getting ready to be washed and chopped.

A quick tip from the chefs of the family to those who don't cook often (ie. me): Mushrooms take a while to cook down-- longer than you might think. So when you think they're done, stir and leave them on the pan for a couple minutes longer. They'll taste so much better with this extra time.

'Shrooms, ready for serving!

'Shrooms, ready for serving!

Final notes: The recipe itself only yields 2 serving, so to make enough for the 16 people at the event, I cooked the mushrooms in batches. I transferred them to a Pyrex oven dish and then into the oven to keep warm. But because I finished cooking seconds before we left the house (literally), I had to walk through the city carrying this hot dish of garlic mushrooms with two oven mitts. Mismatched, of course.

- Winnie.