| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
|
12 |
Servings |
INGREDIENTS
| 8 |
tb |
Butter, plus additional as needed |
| 1 |
lg |
Onion, finely diced |
| 1 |
lg |
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 |
sm |
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>
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”