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