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Focaccia Dressing With Chanterelles And Sage

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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
<ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>

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