Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Portobello, Porcini, and Button Mushroom Puree
Makes about 1 cup
| 1 tablespoon olive oil |
| 2 teaspoons chopped garlic |
| 1/2 cup sliced Spanish onion |
| 1/4 cup red wine |
| 4 portobello mushroom caps, trimmed and coarsely chopped (about 1 1/2 cups) |
| 4 portobello mushroom caps, trimmed and coarsely chopped (about 1 1/2 cups) 1/2 cup dried or frozen porcini mushrooms, coarsely chopped (soaked and strained, if dried) |
| 1/2 cup button mushrooms, trimmed and coarsely chopped |
| 1/4 to 1/2 teaspoon kosher salt |
| 1 teaspoon chopped fresh rosemary leaves |
| 1/4 to 1/2 cup heavy cream |
| Place a large skillet over medium heat and, when it is hot, add the oil. Add the garlic and onion and cook until translucent about 3 to 5 minutes. Add the wine to deglaze the skillet. |
| Add the mushrooms and cook until soft, about 8 to 10 minutes. Add the salt, rosemary, and cream and cook until slightly reduced, about 3 to 4 minutes. Transfer to a food processor fitted with a steel blade and pulse until it has the consistency of thick mud. |
| Serve immediately, or cover and refrigerate up to one week. |
