As this entry is being published, I should now be at sea on my cruise. I’m sure I’ll be eating good, so I thought I would post about one of my own recent cooking adventures.

I actually made this 2-3 weeks ago, but I don’t think I ever got around to blogging about it. This was a vegetarian mushroom etouffee that I made when a friend was here visiting from out of town.

I adapted it from a recipe I found on another blog. I skipped using oil to saute the mushrooms and opted to use a little broth instead to help reduce the fat & calories a bit. Other than that, I pretty much stuck to her recipe. Instead of serving it over the traditional white rice, I served it over a bit of bulgur in order to have a whole grain. I thought it turned out fabulously and I’ll definitely be making it again.