Part 102 (2/2)

2 Tablespoons olive oil

1 medium onion, thinly sliced

10 ounces cremini mushrooms, thinly sliced (about 4 cups)

3 cloves garlic, minced

1 teaspoon thyme

teaspoon sage

teaspoon salt

Several dashes fresh black pepper

cup white cooking wine (or any non-sweet wine will do)

MIX the flour into the vegetable broth until dissolved and set aside.

Preheat a large non stick pan over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Add the mushrooms and saute for 5 more minutes, until mushrooms are tender.

Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn the heat up to bring to a simmer. Let simmer for about a minute, then lower the heat and add the flour vegetable broth mixture. Stir constantly until thickened, about 5 minutes. If not serving immediately then gently reheat when you are ready to serve.

5-MINUTE MANGO CHUTNEY.

MAKES ABOUT 2 CUPS.

TIME: 15 MINUTES, PLUS CHILL TIME.

This is totally inauthentic but so what, it's really yummy! And after you've prepped everything, you only need to cook it for five minutes. Serve with any Indian meal, on a curry, or on Samosa Stuffed Baked Potatoes (page 60). I like the sourness of the asafetida, but you can use any Indian-y sort of spice instead-such as curry powder or garam masala.

Asafetida is a pungent spice (a resin from sap, if you want to be technical about it) that hasn't quite caught on in the American kitchen just yet. You can find it in a fancy-shmancy gourmet store or in Indian markets. Definitely seek it out; one great bonus is that the tin it comes in is usually very cool looking and colorfully decorated.

2 teaspoons peanut oil

2 cloves garlic, minced

2 teaspoons grated fresh ginger

1 jalapeno, seeded and chopped

1 large mango, peeled and cut into bite-size pieces (you should get a little under 2 cups of fruit)

<script>