4 cups mini portabella or crimini mushrooms, sliced
½ yellow onion, chopped
8 oz heavy cream
1 cup milk
3 teaspoons cornstarch
2 tablespoons oil
1 tablespoon unsalted butter
1 tablespoon chopped fresh thyme
3 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon finely chopped parsley
Kosher salt and black pepper, to taste
Melt butter and olive oil in a large skillet on medium-high heat.
Add onions, mushrooms, and thyme to pan, season with salt and pepper. Add garlic and sauté until onions are translucent and mushrooms are golden brown.
Add cornstarch to milk and stir to combine. Pour milk mixture and cream into pan. Lower temperature and simmer for 6-8 minutes, stirring frequently, until sauce has thickened.
Add parsley and lemon juice, stirring to combine. Add salt and pepper, to taste.
2 sticks of butter, at room temperature
1 c. powdered sugar
1 c. honey
2 tsp. ground cinnamon
Whip the butter so it’s nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon.
Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It’s going to spread much easier at room temperature, but it’s up to you! Serve on rolls, toast, bagels, sweet potatoes, etc.
¾ cup water
1 cup granulated sugar
¼ teaspoon table salt
1 (12-ounce) bag cranberries, picked through
Makes 2 1/4 cups
The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)