Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Porcini in Cream (Funghi Porcini alla Crema)

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Porcini in Cream (Funghi Porcini alla Crema) Empty Porcini in Cream (Funghi Porcini alla Crema)

    Post by Lobo Sun Jan 24, 2016 3:21 am

    Porcini in Cream (Funghi Porcini alla Crema) Img71l
    Porcini in Cream (Funghi Porcini alla Crema)
    Porcini in Cream (Funghi Porcini alla Crema) Translucent
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    Prep Time: 4 minutes
    Cook Time: 13 minutes
    Servings: 4
    Made with fresh porcini mushrooms, this is a luxurious dish, fit for a special occasion. Serve the mushrooms with a simple grilled steak or juicy veal chops. They also make a fine antipasto on toast, or you can toss them with freshly cooked fettuccine. If porcini are not available, use a mix of different fresh mushrooms, both wild and cultivated, such as white button, oyster, morel, chanterelle and others, in any combination.






    • 3

    Ingredients:


    • 4 Tbs. (1/2 stick) unsalted butter
    • 1 lb. fresh porcini mushrooms, brushed clean
        and cut into slices 1/4 inch thick
    • 1 garlic clove, lightly crushed
    • Salt and freshly ground pepper, to taste
    • 3/4 cup heavy cream
    • 1 Tbs. chopped fresh flat-leaf parsley

    Porcini in Cream (Funghi Porcini alla Crema) Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a large fry pan over medium-low heat, melt the butter. Add the mushrooms, garlic, salt and pepper. Cook, stirring occasionally, until the mushroom juices have evaporated and the mushrooms are beginning to turn brown, about 10 minutes.

    Discard the garlic clove and stir in the cream. Bring to a simmer, stirring occasionally, and cook until the sauce thickens slightly, about 2 minutes.

    Pour the mushrooms and cream into a warmed serving bowl and sprinkle with the chopped parsley. Serve immediately. Serves 4.
    Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

      Current date/time is Tue Jul 23, 2024 5:44 am