Roast Mushrooms with warm spices
1 lbs white mushroom, if small then halve, quarter medium sized, and into 6ths if large
2 tablespoons olive oil
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
1 1/2 tablespoon lemon juice
With your oven rack in the lowest position preheat oven to 450f.
In a medium bowl toss together the oil with mushrooms salt and pepper to taste. Arrange on a large low sided roasting pan. Roast for 15 minutes, or until the mushrooms have released their juices and liquid has nearly evaporated.
While roasting, mix together they remaining ingredients, except lemon juice. Sprinkle spices over the roasted mushrooms, flip mushrooms, and continue to sprinkle until evenly covered. Return to oven and roast another 5 minutes until all juices have evaporated. Place mushroom in the bowl that you had mixed your spices in and toss with the lemon juice. Can be served all but cold.
Curried Apple Cranberry Chutney
2 large golden apples, peeled, quartered, cored and cut into medium dice.
1 1/2 cups cranberries, coarsely chopped
3/4 cup light brown sugar
1/2 cup golden raisins
1/2 cup onion, minces
1 tablespoon minced crystallized ginger
1 tablespoon yellow mustard seeds
2 medium garlic gloves minced
1 teaspoon zest from 1 small lemon
1 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
In a medium sauce pan, bring to boil all the ingredients, cover, reduce heat and simmer. Stirring occasionally. Cook 30 minutes, until apples are tender and most of the liquid has been absorbed. Cool to room temp (can be made and refrigerated up to 2 weeks before serving)
Makes only 2 1/2 cups