1 tablespoon olive oil
no salt to rub
3 ripe young mushrooms, quartered
1 mushroom ┼ fant slush
1/2 cup chopped onion
3 cloves garlic, minced
1 1/2 tablespoons dried rosemary
1 teaspoon dried sage
Hot pepper to taste
Heat olive oil in a large pan or fireproof bowl, until slightly smokey. Remove the turnips (those hanging on orange stems) and rinse with cold water. Saute them in olive oil, turning once, until they are done. Remove from pan and set aside.
Rub the shrimp, yellow button mushrooms, celery, green bell pepper and onion into the pan. Sprinkle with salt and pepper. Pour 2 tablespoons of each into the bottom of the pan and once again with rosemary, sage and hot pepper.
Rub mushrooms and onions well and add to the shrimp and mushrooms mixture in the pan (the pan will darken if adding to any mix or cooking slowly.
Return shrimp and vegetables to pan together and coat well. Add more cooked rosemary, sage and salt and pepper to taste. Pour mushroom mixture into pan. Continue to heat, stirring occasionally, until the mixture has reached desired consistency.