Oyster Mushroom Saute, Potatoes O'Brien

This being a Monday, I taught photography in the nearby town of Morrisville and my wife took her Sanskrit class in that town, too. Before her class, she ate at my parents' home, so I was on my own for dinner.

On my way home from class, I was fondly remembering the oyster mushrooms that I had prepared in early June, and decided to stop at a store and buy some more oyster mushrooms. I bought a big bunch and made a simple saute along with onion, a bit of herb, jalapeno pepper, salt, and dried thyme. When it was cooked, I added a little Merlot wine and let it cook into the mushrooms. I served with some Potatoes O'Brien that I had cooked from a frozen mixture. I enjoyed the dinner!