1 lb                            Fresh Oyster Mushrooms

1 lb                            Assorted Fresh Mushrooms (Chanterelle, Shiitake, Portabella, white, etc.)

4 TBS                            Butter

2 TBS                            Shallots (minced)

1 1/2 TBS              All-Purpose Flour

1/2 tsp              Salt

1/8 tsp              Black Pepper (freshly ground)

1/2 cup              Dry White Wine

2 TBS                            Parsley (minced)

Instructions

·       Clean mushrooms carefully, and cut larger ones into several pieces

·       Melt butter over medium heat.  When it begins to foam, add Shallots.  Sauté for 3 or 4 minutes.  Reduce heat to low and add mushrooms.  Cook, turning mushrooms often, until they release juices and begin to make a broth, about 5 - 10 minutes

·       Raise heat to medium, add flour, salt and pepper.  Stir to coat the mushrooms.  Add wine and stir for 3 - 4 minutes.

·       Using a slotted spoon, remove the mushrooms, then increase heat to high and reduce broth to thicken.  Reduce heat to low, fold in mushrooms and reheat them.

·       Transfer to serving dish and garnish with parsley

Notes

·       Sect. Veneman says that these are great served with beef.  She also says that you can use Butter Buds as a fat-free alternative.

GINGERED CARROTS

Ingredients

7 - 8                            Medium Carrots (or 1# of whole-peeled baby carrots)

1 TBS                            Sugar

1 tsp                            Cornstarch

1/4 tsp              Salt

1/4 tsp              Ground Ginger

1/4 cup              Orange Juice

2 TBS                            Butter

for garnish              Parsley (chopped)

Instructions

·       Cut carrots on the bias into 1/8" or 1/4" slices (or use whole-peeled baby carrots).  Cook covered in boiling, salted water until just tender (about 7 - 8 minutes), then drain.

·       Combine sugar, cornstarch, salt, ginger in small sauce pan.  Add orange juice, cook, stirring constantly, until mixture thickens and bubbles.  Boil 1 minute stir, then stir in butter

·       Pour over hot carrots and toss.  Garnish with chopped parsley

Notes

·       Sect. Veneman says that these are great if you prepare them ahead, and then simply reheat for serving.  They won't lose any of their flavor or texture.