Black Chanterelle Mushrooms
with Herbs de Provence
ROAST LEG OF LAMB
WITH CHANTERELLES & HERBS
A leg of lamb, 4-6# (or a roast of pork, veal, or beef)
4 cloves garlic, slivered
Salt & pepper
1/4 cup GOOD THYME CHANTERELLE/HERB BLEND
2 cups water or stock, or one cup each
Insert garlic slivers into roast, especially around bone. Sprinkle roaster with salt, pepper, and half the Herb Blend. Place meat with fat side up, sprinkle with rest of Herb Blend, more salt and pepper. Roast 25 minutes at 400 F until brown and crusty, baste with water or stock, lower to 325 F for 20-30 min. Meat will be rare. Allow to rest for 20 minutes, then slice meat and serve in the hot strained pan juices. Bon Appetit! Serves 8
with GOOD THYME HERB & MUSHROOM BLENDS
1 cup polenta
2 cups water and 2 cups chicken stock (or one 14- oz can)
2 tsp salt
2 Tbsp. butter
1 Tbsp. GOOD THYME Herb/Mushroom Blend ** They are each great in polenta, and will give a different accent 1/4 cup grated parmesan
Optional half and half for richer, creamier polenta
Bring water, salt, butter and stock to a boil, add herbs, then add polenta in a steady stream, whisking constantly. At the boil, turn to low heat and simmer for 20 or more minutes, stirring as necessary to keep from sticking. Add Parmesan and serve soft and hot or: Pour into a buttered mold or cookie sheet, sprinkle with parmesan and allow to cool and set. Cut into slices or any shape and serve warm. It can be reheated in oven, broiler or microwave.
For a richer effect, add 1/4 cup half-n-half and stir till creamy.
Serve as an accompaniment to stews, grilled meats or vegetables.
with Porcini Mushrooms and Mushroom Herb Blend
Serves 4 as a side dish, two or three as main course.
A Small handful of dried porcini (boletus) mushrooms soaked in 1/4 cup water
One med. red onion, finely-diced
–1 Tbsp. butter and one Tbsp. olive oil
1 cup Italian Arborio Rice
14-oz can of chicken broth, or 1-3/4 cup homemade stock
1/4 cup of dry white wine (total of two cups liquid, with the stock)
One Tbsp. Good Thyme Herb Co Mushroom and Herb Blend (any one will do)
One clove garlic, minced very fine
1/4 tsp. salt, or to taste
1/4 cup grated parmesan cheese
Soak dried mushrooms in water and set aside.
In a heavy cast iron or non-stick fry pan, saute' the onion in the butter and olive oil on medium heat until just golden, 3-4 minutes. Add the rice and saute' together another 3 minutes, stirring to coat rice evenly with oil. Meanwhile heat the stock and wine in another pan or microwave. Add half the hot stock, Mushroom/ Herb Blend, garlic and salt, and stir for a few moments to blend. Chop and add the porcini mushrooms, with their soaking liquid if it’s not bitter. Add the remaining stock, stir well, cover and cook for another 10-12 minutes, stirring often. The rice should be creamy but still firm and chewy. Stir in half the parmesan, turn onto warmed serving plate, and garnish with the remaining parmesan.
For a nourishing and easy main dish, here are options to add to the rice as it cooks:
–Sauteed domestic mushrooms
–Your favorite vegetables
–Sliced kale or chard
–Pinenuts or walnuts
FOR THE COOK WHO LOVES TO CREATE IN THE KITCHEN
Good Thyme Herb Blends are your partner in the adventure of color, fragrance, and savor.
FOR THE COOK WITH LESS TIME
Good Thyme Herb Blends were created to make great seasoning quick and easy.
FOR THE PROFESSIONAL
Good Thyme Herb Blends are seasoned performers, blended from experience and created for results.
FOR ANY COOK
Your food is more than a statement of style; it's comfort, nourishment, and well-being. Season it right with Good Thyme Herb Blends.
Call or e-mail us to swap recipes and ideas. Look for the free recipe on each product page.