Clients have been
requesting our famous mushroom sauce and crisp
asparagus recipe, so here it is, enjoy!
Mushroom
Wine Sauce
(Serve
with Top Sirloin or Beef Wellington)
1 Tablespoon of
butter
1/2 cup fresh #1
mushrooms, thinly sliced, portbello adds a
great flavour!
3/4 cup of beef
stock
1/4 cup of dry red
wine(cabernet is best)
tablespoon of
lemon juice
pinch of salt and
pepper to taste
Melt butter in a
pan over medium heat, add mushrooms and cook
until softened and the liquid is evaporated.
Add the beef stock and simmer for 10 minutes,
turn off the heat and add the wine then simmer
for 20 Minuties. Just before serving add
the lemon juice, salt and pepper
Roasted
Asparagus
Serves 4 to 6
2 lbs of Asparagus
2 bunches of
scallions, cut into 3 inch pieces(green
onions)
2 tablespoons of
sunfried tomato oil.(available at Zehrs)
1/2 cup of
sundried tomatoes, finely chopped
Pinch of sea salt
and pepper
Pre-heat oven to
500 degrees. Break Woody bottom of
asparagus, then remove the skin from below the
tip to the base with a potato peeler.
Toss oil, asparagus and scallions together on
a baking sheet. Arrange on a single layer and
roast at 500 degrees for 5 minutes. Stir
on a bake sheet and cook another minutes until
lightly brown. Sprinkle with Sun-dried
tomatoes and serve.
905-994-7979
