| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Pearl onions,; peeled (1/2 pound) |
| 1 3/4 |
c |
Vegetable stock or chicken stock |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 3 |
c |
Cleaned and quartered white mushrooms; (2 pound) |
| 4 |
c |
Escarole, cleaned and roughly chopped; (4 ounces) |
| 2 |
c |
Shelled peas; (10 ounces) |
| 1/4 |
c |
Chopped fresh mint |
| 3/4 |
ts |
Kosher salt |
| 1/8 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Place the onions in a small saucepan with the vegetable stock. Bring to a
boil, turn the flame down to low, cover, and simmer until tender but not
mushy, 10 -12 minutes. Set aside.
Make a beurre manie (kneaded butter): In a small dish, use your fingers to
make a paste of the remaining butter and flour. Reserve.
In a 10-inch lidded skillet or saucepan melt 1 tablespoon of the butter
over medium-high heat. Add the mushrooms and cook until browned, 3-5
minutes. Add the escarole and toss until wilted. Add the peas, mint, onions
and onion broth to the skillet. Season with salt and pepper, and whisk the
beurre manie into the cooking liquid. Cover and cook until the peas are
tender and the sauce has thickened, about 4-5 minutes. Serve.
Yield: 4-6 servings
Recipe By :CHEF DU JOUR MICHAEL ROMANO SHOW#CJ9267
Posted to MC-Recipe Digest V1 #298
Date: Tue, 12 Nov 1996 08:49:38 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God is glorified by a thankful heart.”