Farmers Daughter Herbs

Serves 4
1 bunch savory (6-in. stems)
16 oz. mixed mushrooms (white button,
oyster and shiitake)
1 bunch spring onions
2 tbsp. extra-virgin
olive oil
1 tbsp. brown sugar
1 tbsp. port wine
1 tbsp. red-wine
 1 tbsp. tamari
Salt and pepper, to taste


1. Wash and dry the savory. Thoroughly wipe, trim and chop the mushrooms.Wash and trim the spring onions, and then slice them into rounds.

2. Heat the oil in a large pan. Sauté the onions briefly, add the mushrooms and begin browning them. Add the brown sugar, port, vinegar and tamari, then briefly scrape the bottom of the pan to incorporate the bottom flavor into the broth. Add half of the savory, cover and simmer on low heat for 5 min.

3. Remove the cooked savory from the pan; discard. Chop the remaining savory and add it to the mushrooms. Heat briefly and season to taste with salt and pepper. Serve over steamed couscous or with a baguette. The sauté also makes a tasty side dish.