5 Ingredient Fix Part 1

I was lucky enough to be able to review the cookbook “5 Ingredient Fix: Easy Elegant, and Irresistible Recipes” By Claire Robinson, host of 5 Ingredient Fix on Food Network.
At first glance there were several things that had my attention. One, being the most obvious, these are not your everyday recipes. Most recipes in the book are five ingredients, while others have a couple more, but nothing major. All under ten , and all reasonable as well. These are as the cookbook says on the cover, Easy, Elegant, and irresistible, which I agree with most defiantly.
Normally when I’m looking at recipes, or a cookbook the time is a factor, but most of all the ingredients. Do I have them? Are they hard to find? Would this be something I can make with left over’s?
Usually if it’s listing ingredients I don’t normally keep in the house, I’ll set it aside and try it when I have the chance, it’s not something that makes the menu. Though I’d love to try every recipe that looks wonderful, my bank account says, be practical.

The cookbook 5 ingredient Fix, offers really easy recipes, with in most cases ingredients you would normally have around, so no shopping around for that one ingredient your missing. I’ve tried a couple recipes so far , Wild rice casserole, Cheesy Penne, Sautéed Wild Mushrooms as well as a Dry Rubbed BBQ Chicken, yummy!

I like how with each recipe on the side the cookbook offers some extra tips on how to make each recipe stand our, as well as some “what to toss in if you have it” options. I love cookbooks that give you some ideas other than a recipe.

This recipe is a wonderful addiction to steak, or you can even make it into a rich stroganoff style mushroom dish! Versatile, you have to love that!

Sautéed Wild Mushrooms


¼ cup olive oil plus more as needed
2 lbs mixed wild mushrooms sliced
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper to taste
2 shallots, chopped
¼ cup water
2 tablespoon Worcestershire sauce.
Working in batches, pour 1 to 2 tablespoons olive oil in a large skillet over medium- high head. Add about a third of the mushrooms and a spring of thyme, depending on the skillet size, and cook. Stirring until golden brown and softened, about 10 minutes. Season the mushrooms with salt and pepper and transfer to a bowl. Cover to keep warm while you continue cooking the mushrooms with the thyme.
Once all the mushrooms are cooked, return them all to the skillet and add the shallots. Stir and continue cooking until the shallots are softened. About 5 minutes. Pour about ¼ cup water and the Worcestershire sauce into the skillet and scrape up any brown bits. Continue cooking until the liquid is absorbed . Taste and adjust the seasoning. Serve warm or at room temperature.

** To make this really decadent, add about ½ cup heavy cream at the end of cooking and simmer until very thick and creamy. Stir about 2 tablespoons of sour cream for a rich stroganoff-style mushroom side dish**

I served this along side some New York steaks that I got on sale. Ever since I’d gone to a restaurant a couple years ago for my birthday I’ve been in love with Sautéed Mushrooms. They really are delicious. If you haven’t ever tried them, you should try them out. This recipe is a new fun way to dress up the way I make mushrooms. Normally it’s just in garlic and butter, so this has become a new favorite around here. Two out of four of my kids enjoyed it as well!

This is a wonderful cookbook, lots of quick meal ideas, sides are great addictions to the table, desserts that make you mouth water, and tips on nearly every page to help spice up the recipe. You can buy the book 5 Ingredient Fix, Easy, Elegant and Irresistible Recipes By Claire Robinson at Amazon.com


*I received the cookbook 5 Ingredient Fix to provide an honest review. I did not receive any monetary compensation, and I was not required to write a positive review. Any opinions expressed are my own.*

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