Figs mushroom puree

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ cup Spanish onion; chopped
2 teaspoons Chopped garlic
¼ cup Red wine
4 Portobello mushroom caps; chopped
½ cup Chopped button mushrooms
¼ cup Dried porcini mushrooms; reconstituted
Chopped
1 teaspoon Fresh rosemary leaves; chopped
½ cup Heavy cream
Kosher salt; as needed

Directions

1) Place oil in hot pan. Saute onion and garlic until translucent. Deglaze with wine.

2) 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.

SOURCE: The Figs Table by Todd English and Sally Sampson (Simon & Schuster) NOTES : Portobello, Porcini and Button Mushroom Puree Recipe by: The Figs Table by Todd English and Sally Sampson Converted by MM_Buster v2.0l.

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