Mushroom Bourguignon

mushroom bourguignonIngredients:

1 T grapeseed oil
3 pounds fresh mushrooms – assorted types
1 cup chopped onion
1 large carrot, peeled and chopped into small pieces
1 T butter, or use 1 T olive oil
1 T olive oil
2 tablespoon all-purpose flour
4 large garlic cloves, chopped or pressed
2 cups good Burgundy wine, or stock if you do not do wine
1 1/2 t thyme
1/4 t fresh cracked black pepper, or to taste
1 T Worcestershire, or a vegetarian soy sauce
1/4 cup chopped fresh parsley Read More

Crispy Garlic Croutons



1/4 cup extra virgin olive oil
6 cloves garlic, peeled and sliced in half
2-3 cups stale ciabatta roll or other dense stale bread, cut into 1/2 inch cubes

Spoon Mage™ Ingredient Note:

Do not use fresh or regular soft sliced bread for croutons. Choose old dense breads.

To transform the cubes into garlic breadcrumbs, allow the croutons to cool completely, place them in a mostly sealed zip-lock bag, and whack a few times with the flat side of a wooden kitchen mallet. Read More

Red Onion and Raisin Sauce

ravioli w sicilian sauce-1Ingredients:

3 T olive oil
2 red onions
3 garlic cloves, minced
1/4 cup parsley, chopped
1/4 t ground black pepper
1/2 cup richly flavored red wine
2 T red wine vinegar
1 1/2 T tomato paste
3/4 t dried oregano
1/8 t hot red pepper flakes
1 (28 oz) can crushed tomatoes, including liquid
1/3 cup seedless raisins
2 T pine nuts
Optional: 1/3 cup sliced black olives Read More