Ragout of hedgehog mushrooms w/tangerines and curry

Yield: 4 servings

Measure Ingredient
3 tablespoons Extra-virgin olive oil
2 smalls Onion(s)
\N \N Finely chopped
1 pounds Hedgehog mushrooms
\N \N Or substitute chanterelles
\N \N Juice of 1 orange
½ teaspoon Dried savory
1 teaspoon Curry powder
1 teaspoon Salt
¾ cup Heavy cream
3 \N Tangerines, peeled
\N \N Sectioned into small pieces,
\N \N Pith removed as best as poss

Place the oil in a large saucepan over medium heat. Add the onions and saute until just barely soft, about 3 min. Add the mushrooms and continue to saute for 5 min more.

Add the orange juice, savory, curry powder, and salt, and heat for 1 min. Add the cream and heat until the mixture begins to thicken. Add the tangerine sections and heat for 2 min more. The mixture should be thickened enough so that the sauce does not run. If not, continue to heat until it reaches that point. Serve immediately.

A Cook's Book of Mushrooms

by Jack Czarnecki

ISBN 1-885183-07-0

pg 182

Submitted By DIANE LAZARUS On 11-19-95

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