| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Onion; minced |
| 1 1/2 |
lb |
Button mushrooms; chopped |
| 1 |
lb |
Porcini mushrooms; chopped |
| 1/4 |
c |
White wine |
| 1/2 |
c |
Cream |
| 1/4 |
c |
Parmesan cheese |
| 2 |
tb |
Chives; minced |
| 1 |
tb |
Fennel seed; ground |
|
|
Salt; freshly ground |
|
|
; pepper and nutmeg |
|
|
; to taste |
INSTRUCTIONS
Saute onions. Add the mushrooms and cook until they give up their liquid.
Let the mixture reduce and add white wine. Then add the sour cream, the
Parmesan cheese and the cream. Lastly, add the chives, nutmeg, fennel and
the salt and pepper.
Converted by MC_Buster.
NOTES : Recipe Courtesy of Ari Nieminen of Firebird Restaurant
Recipe by: IN FOOD TODAY SHOW #INK038
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Times change, God doesn’t.”