| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 3 | Servings | ||
INGREDIENTS
| 2 | lg | Heads garlics (20-25 garlic cloves) (no typing error here) |
| 7 | oz | Fresh (or canned) mushrooms |
| 2 | oz | Butter |
| 1 | Teaspoonful of fresh thyme | |
| 1/4 | Coffeecup of wheat flour (you know the one holding 2 decilitres) (up to 1/2) | |
| 1 | Coffeecup of chicken buillion | |
| 1/2 | Coffeecup of milk (not skimmed) | |
| Salt, pepper | ||
| Some chopped parsley | ||
| 2 | Fresh mushrooms sliced for decoration (up to 3) |
INSTRUCTIONS
for 3-4 (my wife's adaptation from somewhere) Separate the cloves from the garlics and boil them in water with their "coverings" on for about 1 minute. Clean the mushies and slice them. Put the slices in a pot with the butter for 5 minutes (mild temperature)and remove the mushies from the pot after that. Add the cloves and the thyme to the pot. Cover the pot and let the contents get soft in a mild temperature (about 10 minutes). Stir in the flour and in a little while the chicken bouillion and the milk. Wait an additional 5-10 minutes. Add the mushies, heat up the pot and let he contents "gain some substance". Check that it's thick enough. Afterwards you can add some cream. Spice with salt and pepper. When serving from a bowl you can decorate the surface with slices of mushrooms and some parsley. If you haven't tried this before, you might be surprised by the delicate (I'm serious) taste of garlic prepared in this manner. Posted to FOODWINE Digest 4 November 96 Date: Tue, 5 Nov 1996 15:20:23 +0200 From: Hannu Lehmusvuori <studio@CLINET.FI>
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