Marsala Glazed Mushrooms

Button or cremini mushrooms, dry sautéed, then sautéed with butter and Marsala wine, and reduced until the wine is just a glaze on the mushrooms.

Prep time: 5 minutes
Cook time: 30 minutes
Yield: Serves 4 as a side.

1 pound fresh button or cremini mushrooms, cut into thick slices
Salt
4 tablespoons butter
1/3 cup Marsala wine
Pinch of chopped fresh or dry thyme

METHOD
1 To dry sauté the mushrooms, heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.

2 Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.

3 Add the Marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.

Red Enchilada Sauce

PREP: 5 MINS 

COOK: 15 MINS 

TOTAL: 20 MINS

INGREDIENTS:

2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

Fried Smashed Potatoes

Ingredients

12 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
1 teaspoon salt
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley

Directions

Place potatoes in a large saucepan and cover with at least 1 inch of water. 

Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. 

Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.

Preheat oven to 450 degrees F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. 

Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.

Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. 

Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. 

Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. 

In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.