| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New import |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh mushrooms |
|
|
Juice of 1 lemon |
| 2 |
|
Shallots, finely chopped |
| 2 |
tb |
Butter, melted |
| 2 |
tb |
Olive oil |
| 1 |
c |
Heavy cream |
|
|
Salt, pepper to taste |
| 2 |
tb |
Finely chopped parsley |
|
|
Soft polenta (see Barbar |
|
|
Kafka's Recipe) |
INSTRUCTIONS
Wipe mushrooms and slice thickly. Toss in lemon juice. Saute mushrooms with
shallots, covered, in melted butter and oil for 20 minutes. Add cream and
simmer 5 minutes more. Seasonto taste with salt and pepper. Sprinkle with
parsley and serve over soft polenta. Makes 6 servings.
Note: Use a blend of mushrooms if available.
Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208 Percent
calories from fat 75:and pepper.
Knight-Ridder/Tribune Information Services Dallas Morning News-Food 8/21/96
Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #052 by BobbieB1@aol.com on Feb 20, 1997.
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