I started growing garlic last fall when I realized I was so disappointed with the Chinese garlic so commonly sold in our grocery stores – tasteless, easily sprouts, just ICK! Some of our home grown garlic was ready for drying, small as it was, it sure smelled great! So, JT pulled out a beautiful loin of pork from the freezer and I immediately thought: Dijon mushroom sauce! Yum.
Here’s what I did for the sauce:
- Pam or equivalent
- 1/2 finely sliced Vidalia or sweet onion
- 3 cloves garlic finely minced
- 2 tbsp cider vinegar
- 1 tbsp Parmesan cheese
- 2 tbsp Dijon mustard
- 1/4 cup carnation skim milk
- 1/4 cup water
- 2 cups finely sliced mushrooms
- Sauté the onions until translucent with a couple of sprays of Pam or equivalent.
- Add the mushrooms and sauté until soft.
- Add the liquids, and once boiling, add the garlic and Parmesan cheese and Dijon, stirring well. Simmer for about 5 minutes.
- Once it is thickened, remove from heat and blend a bit with an immersion blender (leaving most bits).Serve on roast loin of pork wrapped with Prosciutto (100g per person), on a mess of baby arugula leaves!
Those are our tomatoes!