Our crop share included a pretty big bag of Crimini mushrooms this week.  So, we thought lets make a vegetarian sandwich.  We sauted some onion and the mushrooms in butter. A bit of wine. Then I remembered that I had just made a bunch of pressure cooked beef stock.  A couple of jokes later, I added a few cups of stock and cooked it down until it was thick and saucy.  We put it on a baguette with some arugula and garlic mayo.  Man, that was good.  Sometimes making food quickly just to have dinner and work on another project turns out surprisingly great food.  I guess its  helpful to have some pressure cooked stock around too.