Ingredient:
- 2 lbs. fresh mushrooms
- 1 cup water or broth
- 2 - 3 Tbsp. margarine
- 2 Tbsp. tahini
- 3 Tbsp. flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 large red onion, diced
- 3 - 4 cloves garlic, minced
- 2 Tbsp. miso
- 1/2 - 1 cup red wine
- 1 lb. fettucini
Direction:
Use any combination of chantrelles, cremini, white, enoki, shitake, porcini mushrooms. Dried mushrooms of any variety may be added or substituted. If soaking mushrooms, cover with water and let sit for 30-40 minutes. Squeeze out excess water. Clean mushrooms and slice thinly.
Melt margarine in a large pan and add onion, garlic and mushrooms. Cook over medium heat for 10 minutes.
Add all other ingredients and mix well (use a whisk for the flour). Continue cooking until well mixed and completely cooked, about 10-15 more minutes. Serve over cooked fettucini. Sprinkle with scallions or parsley for garnish.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |