ELIA ABOUMRAD'S PORTOBELLO & BUTTON MUSHROOM CREME W. PECANS

Elia Aboumrad's Portobello & Button Mushroom Creme W. Pecans image

Make and share this Elia Aboumrad's Portobello & Button Mushroom Creme W. Pecans recipe from Food.com.

Provided by Faith lt3

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

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Ingredients

1 lb button mushroom, sliced
3 portabella mushroom caps, cut into cubes
4 1/4 cups heavy cream
2 cups chicken broth
3 tablespoons olive oil
1 tablespoon butter
1 cup chopped pecans, toasted
2 tablespoons chopped fresh chives
salt and pepper, for seasoning

Steps:

1. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add button mushrooms and cook, stirring occasionally, until beginning to soften. Season with salt and pepper to taste.
2. Add cream and chicken broth to mushrooms and bring to boil. Reduce to a simmer and cook for 20 minutes. Cover mixture and continue to simmer for 20 minutes longer. Remove from heat and let stand covered for 20 minutes. Strain mixture, discarding mushrooms and reserving cream mixture.
3. Meanwhile, in a small skillet, heat 1 tablespoon olive oil and butter over medium heat. Add Portobello mushrooms and cook until beginning to soften. Remove from heat.
4. To serve: Warm cream mixture if necessary. Divide between bowls and top with Portobello mushrooms, pecans and chives. Serve immediately.

Nutrition Facts : Calories 1236.7, Fat 127.4, SaturatedFat 63.4, Cholesterol 354.1, Sodium 507.9, Carbohydrate 18.3, Fiber 4.7, Sugar 4.8, Protein 15.3