3 cloves 1/4 tsp Garlic powder 1 1/2 tsp Orange peel, dehydrated 1/4 tsp Cinnamon 8 oz White mushrooms, sliced 8 soz Portabella Mushrooms, roughly chopped 1/2 medium Onion, finely chopped 2 tbsp Tomato paste 2 tbsp Red wine 4 tbsp Butter Olive oil, as required Salt and pepper, to taste
1. In your pestal and motar, add your spices and grind until they are combine. The dried orange peel will be a bit resistant, keep pouning. :-)
2. In your pan, add a bit of oil. Fry your mushrooms at a low heat until they just start to sweat.
3. Increase the heat a bit and add your butter. Melt, but do not let brown. Add the onions and gently saute until soft., do not brown. Add your spices and other ingredients, excluding the cream. Mix through.
4. Add the cream. Reduce the heat to a low simmer allowing the cream to mix and reduce and thicken. If not thick enough for you, use 1/8 tsp arrowroot. ______________________________________________________________________ Per Serving: 97 Calories; 8 g Fat; 5 g Sat Fat; 21 mg Cholesterol; 88 mg Sodium; 4 g Carb; 1 g Fiber; 2 g Protein.
This can be served on its own or with something. We loved it over pork and chicken as well.