3/4# cremini mushrooms, sliced
1T salt
1/2oz dried porcini mushrooms
1c boiling water
1/8c coarsely chopped shallot
1/2T coarsely chopped garlic
1/2c cider vinegar
1/4c sugar
1tsp ground allspice (jamaica pepper)
1/4tsp ground ginger
1/8tsp ground cloves
1/8tsp ground cinnamon
1/4tsp ground mace
1/2T smoked paprika
Macerate creminis and salt 8-12 hours.
Soak porcinis in boiling water for 30 minutes, reserving 1/2c of the water.
Rinse salted creminis and drain well.
Whizz shrooms, garlic, and shallot. Tip into 10" saute pan.
Stir vinegar, sugar, reserved soak water, and spices into pan. Bring to a boil, reduce heat and simmer until thick and most of the liquid has evaporated. Add water if too dry. Adjust seasoning. Sieve* and jar. For best flavour, allow to rest a couple of weeks.
*We blenderized it and barely got the cup and quarter stated. I'm not sure how thoroughly these recipes have been tested.
Squash and Rye Stew
1c rye berries, cooked
4c peeled and cubed squash
2 stalks celery, diced
1 medium onion, diced
14-16oz marinara sauce
9oz frozen green beans
salt & pepper
1/4c parsley
1/2tsp preserved lemon
1 clove garlic, minced
Heat oil in skillet, saute onion and celery. Add squash cubes, cover and cook til lightly browned and mostly tender. Stir in marinara sauce, green beans, 1c water and simmer until slightly thickened. Stir in rye and heat through.
Combine parsley, lemon, and garlic and sprinkle over to serve.
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