CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

Roasted Mushroom and Mustard Sauce

Makes about 4 cups

• 1 pound Cremini mushrooms
  
• 3 tablespoons olive oil
  
• Salt and freshly ground pepper
  
• 2 tablespoons butter
  
• 1 small white onion, chopped (1 cup)
  
• 1 tablespoon chopped fresh garlic
  
• 2 cups rich vegetable or chicken stock
  
• 2 tablespoons smooth Dijon mustard or to taste
  
• 1-1/2 cups or so "no cream" cream
  
• 2 tablespoons dry sherry such as Fino or Amontillado or to taste (optional)
  
• Drops of fresh lemon juice

Rinse and quarter the mushrooms and toss with the olive oil, seasoning lightly with salt and pepper. Arrange in a single layer on a baking sheet and place in a preheated 375-degree oven and roast until mushrooms are lightly browned and somewhat shriveled, about 25 minutes.

Meanwhile heat the butter over moderate heat in a large sauté pan and add the onions and garlic and sauté until softened and just beginning to brown, about 5 minutes.

Add the roasted mushrooms, onion mixture stock, mustard and cream to a blender and puree till smooth. Push mixture through a fine mesh strainer discarding any large solids. Thin if desired with additional stock. Season to your taste with the sherry if using, drops of lemon juice, salt and pepper.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

Simple Sauces: Delicious and Healthy:

• “No Cream” Cream Sauce
  
  
• Chickpea and Roasted Garlic Cream
  
  
• Roasted Mushroom and Mustard Sauce
  
  
• Red Bell Pepper, Tomato and Chipotle Sauce
  
  
• Curried Butternut Squash Sauce
  
  
• Spicy Carrot Sauce
  
  
• Asian Peanut Sauce
  
  
• Mango Mustard Seed Sauce
  
  
• Cold Avocado Sauce
  
  
• Ancho Chile Salsa
  
  
• Ginger Custard Sauce
  
  
• Simple Sauces that are (shhhhhh!) Delicious and Healthy! (article)
  
  
• More Recipes

(Chef John Ash)