Yield: 2 servings
|1 tablespoon||Olive oil|
|½ cup||Spanish onion; chopped|
|2 teaspoons||Chopped garlic|
|¼ cup||Red wine|
|4 \N||Portobello mushroom caps; chopped|
|½ cup||Chopped button mushrooms|
|¼ cup||Dried porcini mushrooms; reconstituted|
|1 teaspoon||Fresh rosemary leaves; chopped|
|½ cup||Heavy cream|
|\N \N||Kosher salt; as needed|
1) Place oil in hot pan. Saute onion and garlic until translucent. Deglaze with wine.
2) Add mushrooms and cook until soft. Add rosemary, cream and salt and reduce slightly. Puree. Makes 1 cup or enough for 2 pizza dough rounds.
SOURCE: The Figs Table by Todd English and Sally Sampson (Simon & Schuster) NOTES : Portobello, Porcini and Button Mushroom Puree Recipe by: The Figs Table by Todd English and Sally Sampson Converted by MM_Buster v2.0l.