Recipe from chef Ana Sortun

- Chef Q & A: Ana Sortun

- Recommendations: Ana Sortun

- Recipe: Spoon Lamb

- Baked Goat Cheese

- Recipe: Pomegranate Spoon Salad

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- Recipe: Syrian Spice Mix

- Recipe: Syrian Spiced Feta Salad

- Recipe: Moroccan Style Beets

- Recipe: Hot Pepper Labne

Baked Goat Cheese with Butternut Squash Broth and Pickled Mushrooms

Recipe courtesy of chef Ana Sortun

Yield

Serves 6

Ingredients

- 1 1/4 pounds of oyster mushrooms

- 6 tablespoons olive oil

- 1/2 white onion, finely minced

- 1 rib of celery finely minced

- 1 tablespoon chopped garlic

- 1/2 bottle white wine

- 4 tablespoons sherry vinegar

- Pinch of ground clove

- 1 tablespoons tomato paste

- Pinch of saffron

- 1/2 cup golden raisins

- Salt & pepper

- Chopped fresh thyme

Directions

1. Sautee the onion and celery until translucent.

2. Add garlic and saffron and sweat another minute until, you can smell the garlic.

3. Add the tomato paste, wine and clove.

4. Simmer down until the mixture is reduced by half.

5. Add mushrooms, season well and simmer for 20 minutes. Cover and turn off heat. 

6. Stir in raisins.

7. Let cool to room temp.

8. Season with salt and pepper, add vinegar and fresh thyme.

- Moroccan Style Beets

- Spoon Lamb

- Baked Goat Cheese with Butternut Squash Broth

- Pomegranate Spoon Salad

- Red Lentil Kofte

- Syrian Spice Mix

- Syrian Spiced Feta Salad

- Recipe: Hot Pepper Labne

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Spice: Flavors of the Eastern Mediterranean

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