Sweet Potato - Fully Loaded

Inspired by a photo in Diana Henry's cookbook Simple, one lone sweet potato hanging out in the crisper became 'Breakfast for Dinner'. Containers of caramelized mushrooms and braised kale already lurked in the fridge along with several links of chorizo sausage, making this a quick cook. The recipe called for an accompaniment of baby spinach leaves, but the earthy bite of braised kale better balanced the potato's sweetness and the mushrooms' savory umami. Topped with a soft-yolk cooked egg, each bite was an ooey-gooey, savory-sweet delight.

This deceptively simple, boldly flavored dish was nearly effortless to construct, reflective of Henry's desire to offer a book of low-effort food ideas.

"What we mostly lack are ideas. That's what I tried to give... here. You don't have to be a chef. I'm not. You just need some inspiration to help you turn the ordinary--the building blocks of meals--into something special."

Simple inspiration comes through text and photos, most of Henry's recipes offering suggestions of alternate ingredients, plating notions or food pairings. So far I have played with recipes in chapters on Toast, Pasta & Grains, and Vegetables, adapting each to suit our palate and available ingredients. 

Loaded potatoes are nothing new, but this loaded sweet potato was indeed 'something special', perfect for any time of the day, even Breakfast for Dinner.

Cooking notes (suggestions rather than a recipe)

Bake or microwave a sweet potato in your regular manner. Split lengthwise and squish slightly to open up the inside (I sliced lengthwise into halves for 2 portions). Place on serving dish.

While the sweet potato is cooking, or ahead of time:

 - Heat butter and/or olive oil in a saute pan; add mushrooms (cut into thin wedges or slices) and cook until they give up their juices; continue cooking until liquid evaporates.   

 - Heat olive oil in a large saute pan over medium-high heat; add 3 cloves of garlic and 1/4 cup diced onion and cook until soft. Add 1/2 bunch of destemmed lacinato kale, coarsely chopped and 1/2 cup stock or water. Toss to coat greens, then cover and cook until softened and wilted, about 5 minutes. Remove cover and cook until liquid evaporates. Toss with a heavy splash of balsamic vinegar, salt and pepper. 

Top the cooked sweet potato with a generous amount of the mushrooms and kale.

Add cooked coins of chorizo, or your favorite spicy sausage. 

Top with an egg or two, cooked with the yolk left soft and runny. This egg was fried...

...and this egg was poached. Mmmmm, good either way.

Coq Au Vin

Chicken in Red Wine

Coq au Vin - it sounds a bit fancy schmancy, but everything sounds fancy in French. It is really just chicken braised low and slow in wine. A winey chicken stew. Classic old-school Coq au Vin recipes might include all parts of the chicken, a rooster actually, including the feet and the blood for thickening. It might call for marinating the fowl overnight in red wine, perhaps add a touch of cognac or brandy along the way. Feet and blood?! no thanks. Welcome to 2017 and a modified, simplified version of Coq au Vin... much simpler. 

Winter weather tends to focus my food cravings on warming comfort food. A light dusting of snow highlighted the yard this morning and the forecast calls for a near-term cooling trend. Brrrr, it's getting downright chilly in Western Washington. Bring on the comfort food! Coq au Vin was today's choice, easy to prepare after a leisurely breakfast and ready to enjoy before the 1:25 kickoff in today's football game. Reheated later tonight or tomorrow, the flavors will further mellow and this dish will taste even better. 

Why specify chicken thighs? It is so easy to overcook chicken breasts, resulting in a dry, leathery, barely edible toughness. Chicken thighs are a better choice for braising since they are more flavorful, more tender, and stay moist longer than chicken breasts. 
  

Nonetheless it is important to use a low heat setting to ensure a barely simmering liquid. The lowest setting on my electric cooktop adds too much heat, requiring two metal 'flame-tamers' (heat diffusers) to raise the pot above the element coils.    

Coq au Vin offers moist and succulent chicken thighs, the savory umami of bacon, the texture of flavorful meaty mushrooms, and a savory spicy wine sauce. Mmmmmmm, what's not to like?

Coq Au Vin

serves 2+

4 to 6 large chicken thighs (preferably not skinless, boneless)
Salt and freshly ground pepper
1/3 cup all-purpose flour, for dusting
2 Tablespoons olive oil
3 cups hearty red wine (Pinot Noir, Merlot etc.)
2 carrots, cut in large chunks 
1 large yellow onion, cut in large pieces
2 cloves garlic, crushed
6 sprigs fresh thyme
1 large bay leaf
1 Tablespoon tomato paste
1 cup low-sodium chicken stock or broth

1 cup thick, meaty bacon, cut crosswise into strips
1/2 pound crimini mushrooms, halved or quartered
2 green onions, chopped
Finishing salt (optional)

Heat the olive oil in a deep cast iron skillet or Dutch oven over medium heat. Season the chicken with salt and pepper; dust each thigh completely with flour and shake off excess. Brown the chicken on each side until golden brown, about 10 minutes; remove from the pan and set aside.

Deglaze the pot with 1 cup of the wine, scraping up any brown bits from the bottom. Add the carrots, onion, garlic, thyme, bay leaf; stir in the tomato paste, chicken stock and the remaining wine. Return the browned chicken to the liquid in the pot; cover and gently simmer over low heat for 1 hour, turning once or twice.

While the chicken simmers, use a second large skillet and cook the bacon until golden and crisp. Remove with a slotted spoon and set aside, reserving the fat. Add the mushroom halves to the fat in the pan and cook until browned; season well with salt and pepper. Add a bit more olive oil (or butter, if you prefer) to the pan if needed. 

Lift the chicken out of the liquid and set aside. Strain the solids out of the braising liquid and discard those spent vegetables. Simmer the sauce until reduced and thickened to a sauce-like consistency.* Return the chicken to the pan to reheat. Taste and adjust sauce seasonings. 

Add the crispy bacon strips, cooked mushrooms and chopped green onions back into the pot with the chicken.

Arrange the chicken on a platter and spoon the sauce over the top, or serve in shallow bowls for individual servings. Sprinkle sparingly with a finishing salt (optional) Serve as a stew with crusty French bread, or over egg noodles or potatoes. 

Notes:
*If the sauce is too thin after reducing for 15 to 20 minutes, rub equal quantities of flour and butter together with your fingers and add to the pot, one tablespoon at a time, then continue cooking. 
*If there isn't enough liquid before reducing, add more chicken stock to the pan and carry on.

Joe's Special - a classic scramble

What do you cook when you're busy and don't want to mess with multiple courses? It's one-skillet recipes to the rescue! This dish, the iconic scramble Joe's Special, is especially welcome during the busy week before a holiday. My version of Joe's Special is quick and easy to prepare, calls for ordinary pantry ingredients and the finished dish is satisfyingly delicious. Win!

We first encountered Joe's Special in the late 60's at  Thirteen Coins Restaurant, a hidden Seattle treasure. Hidden? the restaurant eschewed streetside signage but was well-known for 24/7 service, upholstered swiveling captain's chairs at the counter, an open exhibition kitchen and an extensive menu. Some 40+ years later Thirteen Coins still lists Joe's Special on the menu; that's the staying power of a good restaurant and a classic dish!

Joe's Special has its own history, originating in San Francisco perhaps during the 1850's following the Gold Rush... or in the 1920s... or maybe the late 30's... depending on which source you believe. (link), (link), (link) Most recipes include onion, hamburger, spinach and enough eggs to hold it all together in a scramble. My version adds mushrooms and Parmesan cheese to the mix plus some green Tabasco to pop the flavor. 

  
This classic scramble is not a pretty dish, but Oh! My! It's! Good! Good for breakfast, brunch, lunch, a light supper or occasional late night meal; it's even a proven beat-the-hangover choice. Lately Joe's Special was a welcome solution to serving a tasty meal when the schedule overflowed with too many things more important than cooking. Definitely a one-skillet recipe coming to the rescue!

Joe's Special

4 eggs (or 1-2 eggs per person)

1/4 tsp. nutmeg

1/2 tsp. dried Italian seasoning (or use dried basil and oregano)

salt and pepper

hot sauce to taste (Green Tabasco recommended)

2 Tbsp. olive oil

1 medium onion, small dice

4 cloves garlic, minced

1 pound lean ground beef

1/2 pound small mushrooms, sliced

4 cups fresh baby spinach (or 2 cups julienned kale)

1/2 cup fresh Parmesan shreds plus more for topping.

1. In a small bowl beat together the eggs, nutmeg, Italian seasoning, salt and pepper, and a generous splash or two of hot sauce. Set aside.
2. Use a large skillet and heat the olive oil over medium-high heat. Cook the onions until they just soften, then sir in the garlic and cook until the onions turn golden.
3. Add the beef and mushrooms. Stirring occasionally, cook until the meat is no longer pink and the mushrooms give up some liquid.
4. Add the spinach (or kale) and cook until the greens wilt and the liquid in the pan has evaporated.
5. Lower the heat to medium-low; add the beaten eggs and cook, stirring often, until the eggs are done (slightly dry but still tender). Remove from the heat and stir in the Parmesan.
6. Serve immediately with extra cheese to sprinkle on top.

Marsala Sauced Mushrooms Baked with Kale and Pasta

Lately a new medication has messed with my tummy, tastebuds and appetite, and kitchen activity has been hit and miss. Looking for inspiration motivation I clicked through scads of pinterest photos, randomly searching for something tempting, something yummy that would feature the mushrooms and kale in my fridge. A photo from SmittenKitchen's "Mushroom Marsala Pasta Bake" caught my eye; visually appealing comfort food that might not challenge my tummy. So many of Deb's recipes are delicious and this one looked like a winner.  

I adjusted the ingredients, adding kale and substituting other items, but did follow the original recipe's steps. 

* Cook the pasta and soak the dried 'shrooms.

* Brown the mushrooms and onions.

* Prepare the sauce.

* Combine 'shrooms, sauce and pasta and bake until browned.

30 minutes to prep, 30 minutes to bake, and this pasta dish was on the table and ready to enjoy. It did not disappoint! This is not your old-school baked casserole, overly ooey-goey and full of processed ingredients. Oh no, this awesome dish eschews (omigosh, who really uses that word?) canned anything, celebrates the deep, earthy flavor of mushrooms, incorporates fresh kale for vitamins and color, and delivers an scrumptious, slightly booze-flavored cheesy sauce. Scrumptious? Yes, it was that good, Official taste tester RL repeatedly attacked sampled the pan of sauce with a Tablespoon and suggested we forego the pasta and skip the oven bake. Its true, by itself the sauced mushroom mixture is temptingly delicious, but I held out for the pasta and oven bake. Pastaless, I would pile a spoonful onto a toasted baguette slice for a hearty appetizer. It would be great finger food on a small bread slice or scrumptious, plated knife-and-fork fare on a large slice. 

    

Mushroom Marsala Pasta with Kale

adapted from Deb's recipe at SmittenKitchen

Servings: 4 large or 6 regular ones

1/2 pound cut tube pasta; ziti, penne, or some twisty shape like cavatappi

1 tablespoon olive oil

1 pound fresh mushrooms, sliced

1 small yellow onion, halved and sliced thin

handful dried mushrooms: soaked, drained, sliced (water reserved)

Salt and freshly ground black pepper to taste

1/4 cup marsala wine (I substituted vermouth in one batch)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 cup reserved mushroom soaking water

1 cup chicken stock (or substitute beef, vegetable or mushroom)

1/2 cup (50 grams) finely grated parmesan cheese, divided 

4 ounces mozzarella cut into small cubes (I 've also used Emmentaler)

3 tablespoons chopped fresh flat-leaf parsley, divided

2 cups kale, rinsed & sliced into thin ribbons

Directions:

Cook the pasta: 

Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, stopping before fully cooked since it will cook further in the oven. Drain and set aside. (It may stick together but will loosen up when added to the sauce.)

Heat oven: To 400 degrees F.

Make the sauce:

Add oil to the now-empty pasta pot and heat to shimmering over high heat. Add fresh mushrooms; cook and toss until they begun to color but before they release any liquid.

Reduce heat to medium-high; add onions, reconstituted dried mushrooms, salt and pepper and saute together until the mushroom liquid is evaporated. Add Marsala and cook mixture, stirring frequently, until liquid has nearly evaporated.

Stir in the butter, mixing until melted. Using a strainer, sprinkle flour over the mushrooms; stir until completely absorbed. Add mushroom soaking water and stock, a few ounces at a time, stirring constantly with a wooden spoon. Each addition should be fully incorporated before adding the next. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

Assemble and bake dish:

(Use the cooking pan if it’s an oven-safe dish. Otherwise...

Transfer this mixture to a 2-quart baking dish.)

Add cooked pasta to the sauced mushroom mix and stir until combined. Add the kale, half the parmesan, all of the mozzarella and two tablespoons of the parsley; stir until evenly mixed. Sprinkle the top with remaining parmesan. Bake for 25 to 30 minutes, or until edges of pasta are golden brown. Sprinkle with reserved parsley and serve hot. Reheat as needed.

For a crowd double the recipe and use a 9×13-inch or lasagna pan.

My recipe for Pasta with Mushrooms, Kale and Walnuts offers a stovetop dish with similar ingredients but quite different results. Give them both a try. 

Pasta with Mushrooms, Kale and Walnuts

Dinner. Now, please. Something, anything quick. Okay, maybe not anything. Flavor matters.

We had an early evening, low-energy emergency in the kitchen and there was no plan. Aaaargh! A crisis loomed until I opened the fridge and spotted some crimini mushrooms and dinosaur kale. It had been weeks since my surgery, when RL took over cook and butler duties, and I was SO anxious to return to the kitchen.This simple pasta bowl solved the problem and was surprisingly tasty for an unplanned, no-recipe dish I could handle while moving around on crutches.  

This so-simple-you-don't-need-a-recipe combination might have been inspired by something I found on pinterest, or maybe a Facebook page, but I couldn't locate it again. Too many pins and posts, too little organization, but no problem. The improv worked out just fine; quick, easy and flavorful, PLUS I got to play briefly in the kitchen.
  

Pasta with 'Shrooms, Kale and Walnuts

Ingredients:

6 Tablespoons unsalted butter
A generous 1/2 pound fresh mushrooms, cut or torn into bite-size pieces
1/2 small red onion, sliced thin
1 teaspoon dried Italian herb mix (basil, oregano, thyme, rosemary)
3 cloves fresh garlic, peeled and minced
Kosher salt and freshly ground black pepper, to taste
Short, ridged tube pasta
1/2 cup ricotta, divided
1/2 cup toasted walnut pieces
Fresh Parmesan, grated or shredded
Honey, for drizzling (optional)

Directions:

Warm a serving platter or bowl in the oven.

Melt butter in a heavy skillet over medium-high heat; working in batches as necessary, cook mushrooms, onions, Italian herb mix, garlic, salt, and pepper until mushrooms are golden and give up their juices, about 12-15 minutes. 

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until just al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking water. 

Add to the skillet the drained pasta, half of the pasta water, half the ricotta, kale shreds, salt, and pepper and toss to combine. Add more cooking water as needed.

Transfer to the heated serving platter and garnish with remaining ricotta, walnut pieces and Parmesan. Drizzle with honey, if you like.

Lamb Meatball Stuffed Mushrooms with Tzatziki Sauce

Think of this as a 2-for-1 treat; some scrumptious Lamb-Stuffed 'Shrooms to serve as an appetizer or light supper...

Photo: Lamb Meatball Stuffed Mushrooms topped with Tzatziki Sauce and plated on a bed of balsamic-braised kale

...plus a dozen or so little Lamb Meatballs for a lunch plate on another day, tasty on their own or delicious stuffed in a warm pita. 

Photo: Flavorful Lamb Meatballs with Tzatziki Sauce

Rummaging through the fridge I found some plump stuffing mushrooms, ground lamb, and bunches of several fresh herbs. Aha! meatballs and meatball-stuffed 'shrooms! Both dishes came from a single one-pound package of ground lamb. That worked for me, big time, since neither of us felt any major hunger pangs that evening and I'm a huge fan of cooking ahead whenever possible. 

Appetizers for dinner sounded perfect, knowing that we could fill up on ice cream and cookies for dessert if we were hungry later. Never happened! The 'shrooms were of medium size, but we were stuffed after eating four apiece and their bed of braised kale.

I turned to my recipe for Lamb Kofta, but ended up substituting a few herbs and omitting capers in order to work with items already at hand. After mixing the ingredients and forming eight small meatballs, lightly packed, just large enough to fill the cavities of the mushrooms, there was still enough filling left to shape a generous dozen+ small meatballs. Win!

Of course I didn't bother to write down the exact ingredients or step-by-step directions, but here's a close approximation of the process. 

 Lamb Meatball Stuffed Mushrooms

Meat Mixture:

1 pound ground lamb

scant 1/4 cup feta cheese, crumbled

2 teaspoons mint paste (Gourmet Garden)
2 heaping tablespoons Italian parsley, minced

2 teaspoons garlic paste (Gourmet Garden)

3 tablespoons grated onion

1 tablespoon fresh rosemary, minced

2 tablespoons fresh oregano, minced

Kosher salt & freshly ground pepper  
Stems from the fresh mushrooms, minced

8-10 medium cremini mushrooms, cleaned & stemmed (number depends on size)
Kale, braised and tossed with balsamic vinegar (optional)

Tzatziki Sauce (see below)

Directions:
Mix the meatball ingredients thoroughly by hand, careful not to overwork the mixture or it will be tough. (I read that somewhere.) 

For the Stuffed Mushrooms:

1. Preheat the oven to 400 degrees F. 
2. Use a small cookie scoop or damp hands to form lightly packed small meatballs, just large enough to fill the cavities of the mushrooms when mounded slightly.
3. Arrange the stuffed 'shrooms in a lightly oiled pan. Bake for 25-30 minutes or until you see a few crispy, browned bits and the lamb is just faintly pink underneath. 
4. Serve atop a bed of braised kale - topped with tzatziki sauce - or perhaps in individual Asian soup spoons for party presentation.   

For the Meatballs:

1. Heat a cast iron or other heavy-bottomed skillet over medium-high heat.
2. Use a small cookie scoop or damp hands to form the remaining meat mixture into small, round balls.
3. Place in the hot pan and brown on all sides.
4. Lower the heat to medium and lid the skillet, cooking a bit longer until the lamb is just done, only faintly pink in the middle, usually less than 5 minutes.
5. Remove from the skillet and serve with a side of tzatziki sauce - OR, if you can't resist, remove meatballs from the skillet, swirl some sour cream into the pan juices for a sauce to pour over the meatballs. 

Tzatziki Sauce

Makes 1 ¾ cups

1 English cucumber, peeled

1 TB kosher salt

1 cup Greek yogurt (plain)

1 TB lemon juice

2 TB lemon zest

1 TB fresh mint, chopped or 1 tsp dried mint

1 ½ TB fresh dill, chopped or ½ tsp dried dill

1 clove garlic, minced & mashed

1 green onion, finely chopped

Salt (optional)  and freshly ground pepper, to taste

1. Grate the cucumber on the large holes of a box grater and place in a strainer; add salt and toss gently. Place the strainer over a bowl and let it sit for at least 10 to 15 minutes (or more). You will be amazed at the quantity of liquid that drains out! 
2. Rinse the cucumbers thoroughly under cold water; drain and wring out in a clean tea towel to remove as much moisture as possible without reducing the cukes to moosh. 
3. Place cukes and all other ingredients in a bowl and mix thoroughly. Sample and adjust to taste. 

The flavors will blend and intensify as they sit. The sauce will keep overnight in a covered container in the refrigerator, but is best used within a day or two. 

Savory Sausage and Vegetable Gravy with Cheese Grits

Somehow we skipped a meal yesterday, a rare occurrence around here. Our very late breakfast meant sliding lunch into late-afternoon, and then we weren't hungry enough to eat dinner before turning in for the evening. Much later the tummy-rumble chorus started up loud and strong, signaling that it had been a l-o-n-g time between meals. Finally I couldn't ignore those increasingly annoying, noisy stomach gurgles and the impending threat of hunger pangs, either real or imagined. Fine! back downstairs to the kitchen to build a snack plate to share. We nibbled on stacked pear and cheese slices layered with a touch of jam, light fare but it quieted my growling stomach for the evening. Today I woke up hungry! eager for something savory, substantial and maybe even healthy. 

A sensible version of Cheese Grits qualified as substantial; sensible? well, they were cooked in water with no added milk or cream. I did add modest amounts of butter and cheese, forgoing my usual heavy hand with both of these ingredients, and doubled up the hot sauce for flavor instead. Sort-of-healthy?

Sweet mini peppers, some white onion, cremini mushrooms, lacinato kale and assorted seasonings joined bits of smoky sausage in a loose beef stock sauce. That took care of savory and healthy, with added bonus points for the gravy coming together quickly while the grits bubbled away on another burner. 

One heaping scoop of tempting, cheesy grits covered with a generous serving of the sausage and vegetable gravy, topped with a sprinkle of smoked salt and freshly ground pepper, made a deliciously filling breakfast bowl. OMG it was good! Both elements were tasty enough alone on a spoon, but a blended spoonful was terrific. The combination of smooth and crunchy textures, smoky and spicy flavors, plus pops of neon bright colors made this dish a two-thumbs-up winner.  I'll cheerfully make this again for breakfast... or lunch... or supper, ashore and afloat. C'mon by and join me for some grits and savory sausage and vegetable gravy - and don't pass up the hot sauce.

Savory Sausage and Vegetable Gravy

2 counts olive oil
1 link smoked sausage (I used Kielbasa today)
4 mini sweet peppers
1/2 cup sweet onion
4 large cremini mushrooms
1 cup lacinato kale, rinsed & deribbed
3 fat cloves garlic, smashed or chopped
freshly ground black pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
pinch of ground ancho or chipotle chili pepper
pinch of smoky paprika (pimenton)
1 heaping Tablespoon AP flour
1 cup low sodium beef broth (more as required)
Optional ingredients:
  smoked salt
  hot sauce, to taste (I like Cajun Sunshine or Chipotle Tabasco)
  Creamy Cheese Grits, cooked with dairy or water

1. Slice the sausage lengthwise into quarters, then chop crosswise into 1/2-inch pieces. Dice the peppers, onion and mushrooms into pieces roughly the same size as the sausage. Chop the kale into bite-sized shreds.
2. Add a two-count of olive oil to a heavy-bottomed skillet and warm over medium-high heat until shimmering. Add the sausage bits and cook to heat through and brown slightly, releasing any oils. Add the vegetables and garlic; saute until softened but not crispy. 
3. Stir in the oregano, thyme, ground black pepper and smoky paprika; heat until fragrant, 1 to 2 minutes. Sprinkle the flour over the pan; toss and stir to incorporate. Slowly add the broth and whisk or stir to blend thoroughly. Continue heating and stirring until gravy thickens and is smooth. Cook longer to thicken the gravy; add more broth if it seems too thick. Taste, adjust seasonings, add hot sauce to desired level of heat.
4. Serve over Creamy Cheese Grits, sprinkle with smoked salt and pass the hot sauce. Enjoy!  

Lamb Ragu with Mushrooms and Capers

I have eaten very little meat since a recent surgery and my meat-loving husband has been so good natured about this dietary change. It was time to treat him to a hearty, meaty main dish. But what?

One lonely package of ground lamb sat on a freezer shelf, inviting me to create something wonderful. I'm sure I had a brilliant idea when I purchased the meat last month, but that was weeks ago and the plan has vanished. Today I was indecisive, waiting to be inspired, maybe even hoping someone else would deal with it. Well, that didn't happen, so I considered some familiar possibilities: avgolemno soup with lamb meatballs, Merguez sausages or mini meatloaves, lamb burgers, stuffed grape leaves, papas rellenas, ... No inspiration yet... sigh.

So I traded thoughtful decisionmaking for action, raided the refrigerator, grabbed some produce, heated a pan and just started cooking. It helped that the pantry was fairly well stocked. 

Capers and feta cheese balanced what might have been a too-heavy lambiness, the mushrooms contributed bulk and soaked up the flavors nicely. The sauce came together easily, a good thing since I didn't do much taste-testing along the way, and was rewarded with a two-thumbs up review from RL. I enjoyed a smaller bowl of pasta with just a smidge of the meat sauce and still agreed, this was a very successful improv.

Half of the sauce remains, an invitation to fill a toasted burger bun or warmed pita round... or bake it with cheese and flat pasta sheets in a lasagna dish... or use it to top a pizza... or... 

Lamb Ragu with Mushrooms and Capers

sauce for 4 entree servings

1 tablespoon olive oil
1 tablespoon butter
2 cups fresh mushrooms, cleaned & chopped
1/2 large onion, chopped
1 clove garlic, minced (or use garlic powder)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground lamb
1 tablespoon dried mint
3 to 4 cups marinara sauce
1 generous tablespoon capers, rinsed & drained
1/4 cup Parmesan cheese, crumbled
1/4 cup feta cheese, crumbled
1/2 cup fresh basil, julienned
1/2 cup fresh Italian parsley, rough chopped
cooked whole wheat pasta to serve 4

1. Warm 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chopped mushrooms and cook until the 'shrooms turn golden brown. (Be patient and wait for them to release their juices, let the liquids cook down and evaporate, and eventually the mushrooms will begin to caramelize.) Remove from the pan with a slotted spoon and set aside.
2. Raise the heat under the pan to medium high; add the chopped onions and cook until they begin to soften. Add the garlic, salt and pepper, and dried Italian spices and cook until the onions are translucent and begin to brown. Remove from the pan with a slotted spoon and set aside.
3. In the same skillet over medium high heat cook the ground lamb until browned, breaking up the large chunks as it cooks. Use a large cooking spoon and remove most of the rendered fat from the pan.
4. Return the mushrooms and onions to the skillet. Add the marinara sauce, dried mint and capers; simmer, covered, over low heat until the flavors have blended. Taste and adjust seasonings. 
5. Add the cheeses and fresh herbs; stir to mix. Serve over a nest of cooked long-strand pasta OR add cooked, short tube pasta to the pan. Serve immediately.