| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Orleans | 12 | Servings | ||
INGREDIENTS
| 8 | T | Butter, plus additional as |
| needed | ||
| 1 | Onion, finely diced | |
| 1 | Carrot, finely diced | |
| 1 | Celery rib | |
| 6 | Garlic cloves, minced | |
| 8 | oz | Chanterelles or other fresh |
| wild or cultivated | ||
| mushrooms cleaned cut | ||
| into long thin strips | ||
| 3/4 | c | Chardonnay or other dry |
| white wine | ||
| 1 | lb | Focaccia, cut into 1 inch |
| cubes toasted | ||
| 1 | Bunch sage, leaves only | |
| finely chopped | ||
| Salt and pepper to taste |
INSTRUCTIONS
The New Orleans Times Picayune >>Focaccia Dressing with Chanterelles & Sage >> by: Jeff Starr, Stags' Leap Winery Preheat oven to 350 degrees. Melt butter in large saute pan over medium heat; add onion, carrot, celery, garlic and mushrooms. Saute, stirring frequently until mushrooms are cooked through, about 10 mins. Add the wine, simmer for 5 mins. Transfer the mushroom mixture to a large bowl and toss thoroughly with the focaccia, sage, salt and pepper. Transfer the mixture to a lightly buttered baking pan that will hold the dressing to a depth of about 2 inches. Cover with foil and bake for 30 mins. Remove foil and brush the top of the dressing lightly with melted butter. Continue to bake until the top of dressing is golden brown, 10-15 minutes. Posted to FOODWINE Digest 21 November 96 Date: Thu, 21 Nov 1996 15:01:56 -0600 From: ALICIA GOLDMAN <[email protected]>
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