Clients have been requesting our famous mushroom sauce and crisp asparagus recipe, so here it is, enjoy!

Mushroom Wine Sauce

• 1 Tablespoon of butter 1/2 cup fresh #1 mushrooms, thinly sliced, portbello adds a great flavour!
• 3/4 cup of beef stock
• 1/4 cup of dry red wine(cabernet is best) tablespoon of lemon juice pinch of salt and pepper to taste

Melt butter in a pan over medium heat, add mushrooms and cook until softened and the liquid is evaporated. Add the beef stock and simmer for 10 minutes, turn off the heat and add the wine then simmer for 20 Minuties. Just before serving add the lemon juice, salt and pepper

Roasted Asparagus

• 2 lbs of Asparagus 2 bunches of scallions, cut into 3 inch pieces(green onions)
• 2 tablespoons of sunfried tomato oil.(available at Zehrs)
• 1/2 cup of sundried tomatoes, finely chopped Pinch of sea salt and pepper

Pre-heat oven to 500 degrees. Break Woody bottom of asparagus, then remove the skin from below the tip to the base with a potato peeler. Toss oil, asparagus and scallions together on a baking sheet. Arrange on a single layer and roast at 500 degrees for 5 minutes. Stir on a bake sheet and cook another minutes until lightly brown. Sprinkle with Sun-dried tomatoes and serve.