Red Wine and Rosemary Mushrooms

Serves: 2 | Preparation Time: 10 min


  • 1  tpsp olive oil
  • 1 tbsp unsalted butter - divided
  • 1 clove garlic - peeled, slightly crushed
  • 200g white mushrooms - washed, sliced
  • 1 tablespoon fresh rosemary - minced
  • 3/4 teaspoon kosher salt or to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup red wine


Place oil and 1 tbsp of butter in pan of medium heat.

Add garlic and cook just until it starts to color. (3-5 minutes)

Add mushrooms, rosemary, salt and pepper to pan and sauté until lightly browned 8-10 minutes.

Add wine and cook until approximately 1/4 cup of liquid remains in pan. (5-10 minutes)

Remove from heat and toss with remaining butter.

Stir gently until butter is melted.

Serve hot over steak , freshly toasted bread or as a side dish. 

Wild Mushroom Pasta Sauce

Serves: 4 | Preparation Time: 5 min


  • 200 Gram mushrooms
  • 0.5 Cup chicken, vegetable or beef stock, boiling 1/2 cup white wine
  • 0.5 Cup white wine
  • 1 Tablespoon (Metric) butter, divided
  • 0.5 Unit brown onion, minced
  • 2 Clove garlic (large), minced
  • 0.5 Tablespoon (Metric) dried sage
  • 1.5 Tablespoon (Metric) flour
  • flat-leaf parsley, chopped
  • sea salt and fresh ground black pepper


Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side.

Stir and let them cook on the other side - again, without stirring - for about four minutes. Add the onion, garlic, sage. Turn the heat to low, and cook until they are all fragrant and soft.Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready!

Slowly pour in the stock and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy. Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper.

Serve immediately over pasta with plenty of fresh parmesan.

Shiitake Mushrooms and Sugar-Snap Peas

Serves: 4 | Preparation Time: 15 min


  • 1 teaspoons canola or grapeseed oil
  • 1/2teaspoon toasted sesame oil
  • 150g of fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
  • 1/2 teaspoon light-brown sugar
  • 1 tbsp cup sake, dry sherry, or white wine
  • 1 tbsp shoyu or other natural soy sauce
  • 120g sugar-snap peas or snow peas, strings removed


In a large pan, heat the canola and sesame oils over medium-high heat.

Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes.
Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and light green, 2 to 3 minutes. Serve immediately.

Marsala Mushrooms

Serves: 2 | Preparation Time: 15 min


  • 6 tbsp to 1/2 cup olive oil (not virgin olive oil)
  • 200 Gram portobello mushrooms, stemmed and slice into four
  • 0.5 Teaspoon (Metric) garlic, chopped
  • 0.25 Cup sweet marsala wine
  • 0.25 Cup beef stock or watered down gravy
  • Salt (optional) and black pepper, to taste
  • 1 Tablespoon (Metric) softened butter (optional)
  • Good crusty bread


Heat oil in pan over medium heat. Add mushrooms and saute 1 minute. Mushrooms will absorb most of the oil. Add garlic and cook 2 minutes, shaking pan to assure even cooking and to prevent sticking.

Add Marsala and stir to deglaze pan. Continue cooking until most of liquid is absorbed. Add stock/gravy and heat through. Season with salt and pepper. Remove mushrooms with a slotted spoon and place in a small bowl; toss with butter and divide among 2 plates.

Top with Marsala sauce, and serve warm with crusty bread to sop up the sauce.

Green almond & mushroom wild rice

Serves: 4 | Preparation Time: 15 min


  • 70g ghee
  • 1 ½ medium onions, chopped
  • 2 cloves garlic, chopped
  • 200g small portabello mushrooms, sliced
  • 1 tbls light soy
  • 1 ½ tsp salt
  • 1 ½ tsp black pepper,ground
  • 4-5 green almonds de-shelled and sliced into slivers
  • 2 cups black wild rice, cooked
  • 1 ½ cup basmati rice,cooked
  • 1/3 cup thai basil, finely sliced


In a wok or large frypan, heat ghee over medium to high heat and brown onions and garlic.
Add mushrooms. Stir fry for one minute. Add soy, salt and pepper.
Add green almonds and pre-cooked basmati and wild rice and stir fry till all ingredients are mixed well.
Take off heat and add thai basil. Mix through.