Fresh Mushroom Relish Recipes

MUSHROOM RELISH

Steps:

• In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender.
• Stir in mushrooms and saute until juices run.
• Add parsley and stir occasionally to prevent sticking.
• When mushrooms are tender, stir in tomatoes and mix well.
• Stir in cornstarch.
• Simmer for about 5 minutes or until sauce is thickened and bubbly.
• Stir in Scotch and cook for 1 minute more.
• This will keep in the fridge for about 3 days.
• For an Italian flavor, substitute oregano or basil for rosemary and red wine for Scotch.

ROSEMARY AND GARLIC VEAL CHOPS WITH GRILLED MUSHROOM RELISH AND GRILLED ARTICHOKES

Steps:

• Veal Chops: Combine oil, rosemary, garlic and zest in a large shallow baking dish. Add the veal chops and turn to coat. Cover and marinate in the refrigerator at least 4 hours or up to 8 hours. Preheat grill. Remove chops from marinade and season with salt and pepper to taste. Grill chops, turning once until the centers are slightly pink, (registers 150 internal temperature), about 15 to 17 minutes.
• Mushrooms: Brush mushrooms and onions with olive oil and season with salt and pepper to taste. Grill each for 10 to 15 minutes, turning occasionally until just cooked through. Remove from the grill and cut into 1/2-inch pieces. Place in a bowl with the tomatoes, thyme. Drizzle in the vinegar and oil, mix well and season with salt and pepper to taste.
• Braised and Grilled Artichokes: Place the olive oil, vinegar, wine, and garlic in a large saute pan and place on the side burner of the grill and bring to a simmer. Drain the artichokes and add, cut side down in a single layer in the pan. Bring the mixture to a boil, reduce the heat and cover the pan. Cook until barely tender, about 12 minutes. Remove the artichokes from the pan, season with salt and pepper and grill for 4 to 5 minutes until lightly golden brown on both sides.