Porcini Purée

Porcini Purée

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


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


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.


Sauce/Dressing/Rub, The National Culinary Review

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