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Grasing's Wild Mushroom Stew (serves 4) Grasing's Grilled Asparagus Salad ( serves 4) Grasing's Winter Vegetable Chutney w/Goat Cheese (serves 8) from Grasing's |
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the wild mushroom stew: Saute the onions and garlic in olive oil until soft. Add shiitake, button and portabella mushrooms, cook until golden brown. Add Madeira, then reduce by 1/4, and then add vegetable stock and soy sauce and bring to boil. Take the softened porcini and add to the sauce. Thicken with cornstarch and season with salt and pepper. |
Ingredients: - 1/4 cup onion, finely chopped |
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| for the grilled asparagus salad: Cook the beans, until soft (about 1 hour), leave to cool. Puree basil with rice vinegar in blender. Divide yogurt into 2 equal portions, add 1 TBS basil to one portion and the remaining basil to the other. (one mixture will be thicker than the other). Grill Asparagus, corn and pepper. Slice the corn from the ear. Set asparagus and pepper aside. Toss the spring mix with the corn and beans, dress with the thinner of the two yogurt dressings Serve - Place the salad in the center of the plate and lay asparagus and peppers around attractively. Spoon remaining mixture over the asparagus |
Ingredients: - 1/4 cup
white beans |
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| for the winter vegetable chutney
w/goat cheese: Mix vinegar, sugar and jalapeno in a small saucepan, bring to a boil and reduce by 1/4. Add the chopped vegetables, pear and tomato paste, simmer until the vegetables are soft. Meanwhile puree hazelnuts in a blender into a fine powder. Roll goat cheese into 1/2 oz. balls then roll in the hazelnuts. Serve - Warm the hazelnut balls for two minutes in a hot oven. Put two tablespoons of chutney onto a warmed plate. Place three goat cheese balls around the chutney. Serve with grilled country bread. |
Ingredients: - 1/2 cup
white vinegar |
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copyright 1999, Regina Campbell |
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