1 package button mushrooms (sliced) 4-5 dried shitake mushrooms (soaked in warm water and sliced) 1 onion (chopped) 2 T. butter 1/2 cup red wine vinegar 3 T. brown sugar 1 T. chopped ginger 1 t. cayenne pepper salt and black pepper to taste
Saute onion in butter until well browned. Add mushrooms and cook for 1 minute. Add ginger, sugar, cayenne, vinegar and sugar to pan. Cook over medium heat until mushrooms are tender and mixture has thickened. The end result should be moist but without any liquid.
SUPER FRESH GREEN CHUTNEY
6 T. plain yogurt (lowfat or regular; non-fat will not do) about 2 heaping T. of chopped mint leaves about 2 heaping T. of chopped cilantro leaves and stems 1 T. fresh lemon juice 1/3 t. salt 1 t. sugar
Put 2 T. of the yogurt into a blender or Magic Bullet along with: mint, cilantro, lemon juice, salt and sugar. Blend until quite smooth.
In a mixing bowl, stir the blender mixture into the remaining 4 T. of yogurt. Mix very well.
Allow flavors to blend in the refrigerator for at least 45 minutes. Stir again before serving to incorporate any accumulated liquid and taste for possible salt/sugar adjustment.
This chutney will keep for 3 or so days in the refrigerator and the recipe may be doubled or tripled as needed.
Nothing screams Fall as loudly as deliveries of New York State apples. The Collective is combining the best and freshest varieties (Macoun, Empire, Gala and more) from Hudson Valley orchards like Dressel Farms and Goold Orchards with Ulster County sweet onions and our trademark spices (mustard seeds, ginger, cayenne pepper and a few secret ingredients) for the seasonal delight known as Shropshire Apple Chutney. Grab a jar at a local retailer or order online now. And just try having a plain old grilled cheese without DPCollective chutney ever again!