Recipe Details

Summary

Name: Carote In Crema Con Funghi

Category: Italian

1/3 Ounce dried porcini mushrooms

2 Tablespoon unsalted butter

2 Pound small to medium−size carrots, sliced

juice of 1/2 lemon

a pinch of grated nutmeg

salt and pepper

l cup whipping cream

2 Tablespoon chopped fresh chives

Soak the mushrooms in warm water for 30 minutes. Remove, squeeze dry and

chop. Strain the water through a fine sieve and set aside. In a saucepan

heat the butter. Add the carrots and, stirring, cook over moderate heat for

about 10 minutes. Season with lemon juice, nutmeg, salt and pepper. Add the

mushrooms and stir in the cream. Cover the pan and simmer over low heat for

about 30 minutes or until the cream is partially reduced. If the sauce is

too thick, dilute with a little of the mushroom water. Sprinkle with chives

and serve on a warm platter.