Porcini Purée

Porcini Purée

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Charlie Trotter’s Meat and Game by Charlie Trotter (Ten Speed Press, 2001)
The National Culinary Review, November 2003

Ingredients

1/2 cup chopped fresh porcini mushrooms
1 teaspoon minced shallot
1 tablespoon butter
1/4 cup water
Salt and pepper, to taste

Instructions

Method:Sauté chopped porcini mushrooms and shallot with remaining 1 tablespoon butter in a sauté pan over medium heat for 4 minutes, or until tender. Purée with water until smooth. Season to taste with salt and pepper. Warm in a small saucepan prior to serving.

Tags

Sauce/Dressing/Rub, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals