Ragout of hedgehog mushrooms w/tangerines and curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extra-virgin olive oil |
| 2 | smalls | Onion(s) |
| Finely chopped | ||
| 1 | pounds | Hedgehog mushrooms |
| Or substitute chanterelles | ||
| Juice of 1 orange | ||
| ½ | teaspoon | Dried savory |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Salt |
| ¾ | cup | Heavy cream |
| 3 | Tangerines, peeled | |
| Sectioned into small pieces, | ||
| Pith removed as best as poss | ||
Directions
Place the oil in a large saucepan over medium heat. Add the onions and saute until just barely soft, about 3 min. Add the mushrooms and continue to saute for 5 min more.
Add the orange juice, savory, curry powder, and salt, and heat for 1 min. Add the cream and heat until the mixture begins to thicken. Add the tangerine sections and heat for 2 min more. The mixture should be thickened enough so that the sauce does not run. If not, continue to heat until it reaches that point. Serve immediately.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 182
Submitted By DIANE LAZARUS On 11-19-95
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