Polenta Wide Mushrooms In Cream Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh mushrooms,
Juice of 1 lemon,
2: Shallots, finely chopped
2 tbsp: Butter, melted
2 tbsp: Olive oil,
1 cup: Heavy cream,
Salt, pepper to taste
2 tbsp: Finely chopped parsley,
Soft polenta, (see Barbar
Kafkas Recipe),
Directions:
Wipe mushrooms and slice thickly. Toss in lemon juice. Saute
mushrooms with shallots, covered, in melted butter and oil for 20
minutes. Add cream and simmer 5 minutes more. Seasonto taste with
salt and pepper. Sprinkle with parsley and serve over soft polenta.
Makes 6 servings.
Note: Use a blend of mushrooms if available.
Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208
Percent calories from fat 75:and pepper.
Knight-Ridder/Tribune Information Services Dallas Morning News-Food
8/21/96 Typos by Bobbie Beers
Source from luhu.jp
mushrooms with shallots, covered, in melted butter and oil for 20
minutes. Add cream and simmer 5 minutes more. Seasonto taste with
salt and pepper. Sprinkle with parsley and serve over soft polenta.
Makes 6 servings.
Note: Use a blend of mushrooms if available.
Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208
Percent calories from fat 75:and pepper.
Knight-Ridder/Tribune Information Services Dallas Morning News-Food
8/21/96 Typos by Bobbie Beers
Source from luhu.jp
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