Serves 2
Mushrooms growing at Hazel Dell Farm in Fort Collins, Colorado
Ingredients
1 jalapeño, diced
5 oz wild mushrooms sliced (anything other than white buttons will work)
1 clove garlic, minced
1 tbsp paprika
½ cup white wine
3 cups delicious beef stock
1 sprig fresh rosemary or 2 tsp dried
1 tbsp ginger, grated
Fresh ground pepper
Good hunk of bread
Instructions
Sauté jalapeño and mushrooms over medium high heat for 3-5 minutes until soft. Then add fresh ground pepper, garlic, ginger and paprika, sauté until fragrant, about 1 minute. Add wine, let cook for 2 minutes then add beef stock. Bring to a boil then reduce heat to simmer and cook uncovered for 20 minutes. Adjust seasonings. Serve with good bread.
