MUSHROOM PUREE

Mushroom Puree image

Provided by Claudia Wey

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

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1 tablespoon olive oil
1/2 cup Spanish onion, chopped
2 teaspoons garlic, chopped
1/4 cup red wine
4 portabella mushroom caps, chopped
1/2 cup mushroom, button chopped
1/4 cup dried porcini mushrooms, reconstituted and chopped
1 teaspoon fresh rosemary leaf, chopped
1/2 cup heavy cream
kosher salt, as needed

Steps:

Place oil in hot pan. Saute onion and garlic until translucent.
Deglaze with wine.
Add mushrooms and cook until soft.
Add rosemary, cream and salt and reduce slightly. Puree. Makes 1 cup or enough for 2 pizza dough rounds.

Nutrition Facts : Calories 358.8, Fat 29.2, SaturatedFat 14.7, Cholesterol 81.5, Sodium 36.6, Carbohydrate 16.6, Fiber 3.4, Sugar 5.3, Protein 6.5