Name: Figs Mushroom Puree
Ingredients: 1 tb Olive oil; 1/2 c Spanish onion; chopped; 2 ts Chopped garlic; 1/4 c Red wine; 4 Portobello mushroom caps; chopped; 1/2 c Chopped button mushrooms; 1/4 c Dried porcini mushrooms; reconstituted; Chopped; 1 ts Fresh rosemary leaves; chopped; 1/2 c Heavy cream; Kosher salt; as needed

The heart in the Scripture is variously used; sometimes for the mind and understanding, sometimes for the will, sometimes for the affections, sometimes for the conscience, sometimes for the whole soul. Generally, it denotes the whole soul of man and all the faculties of it, not absolutely, but as they are all one principle of moral operations, as they concur in our doing good or evil…the seat and subject of the law of sin is the heart of man.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Dairy	English	Veg04	2	servings

INGREDIENTS

1	tb	Olive oil
1/2	c	Spanish onion; chopped
2	ts	Chopped garlic
1/4	c	Red wine
4		Portobello mushroom caps; chopped
1/2	c	Chopped button mushrooms
1/4	c	Dried porcini mushrooms; reconstituted
		Chopped
1	ts	Fresh rosemary leaves; chopped
1/2	c	Heavy cream
		Kosher salt; as needed

INSTRUCTIONS

1) Place oil in hot pan. Saute onion and garlic until translucent. Deglaze
with wine.
2) Add mushrooms and cook until soft. Add rosemary, cream and salt and
reduce slightly. Puree. Makes 1 cup or enough for 2 pizza dough rounds.
SOURCE: The Figs Table by Todd English and Sally Sampson (Simon & Schuster)
NOTES : Portobello, Porcini and Button Mushroom Puree
Recipe by: The Figs Table by Todd English and Sally Sampson
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