Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Sautéed Carrots and Mushrooms
Carrots and mushrooms go together like peanut butter and jelly. They are great separate, but when you put them together their differences make the perfect mix. The slightly sweet orange carrots and musty dull colored mushrooms are at their best in this dish. The garlic adds a mild flavor after being tempered in the boiling water.
3 cups chopped tender young carrots
4 sliced large garlic cloves
1 tablespoon margarine
1 tablespoon oil
2 1/2 cups sliced mushrooms
Salt
Freshly ground black pepper
1 teaspoon crushed dried thyme
Cook the carrots and garlic in boiling water until the carrots are tender crisp, about 6 minutes. Drain the carrots and garlic and return to the pan. Cover to keep warm and set aside. While cooking the carrots, melt the margarine and oil in a large heavy skillet over medium low heat. Add the mushrooms to the skillet, cover, and cook for 5 minutes without stirring until the mushrooms exude their liquid. Uncover, stir well, and cook until all of the liquid evaporates. Mix in the carrot-garlic mixture, salt, pepper, and thyme. Cook over low heat for half an hour, stirring occasionally. Just before serving, turn the heat up to medium high and quickly brown the mixture for five minutes, or until evenly golden brown. Serve immediately.
Makes 8 servings.
Preparation Time: 5 minutes
Cooking Time: 55 minutes
Total Time: 50 minutes
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