If using the cheese, add 1 cup of the cheese to the sauce and stir to melt. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Make a slurry of the cornstarch and cream in a cup. Add in the broth and simmer for one minute. Add in the garlic, shallots, nutmeg, salt, and pepper. In the same pan add 1 tablespoon of oil.Remove the mushrooms from the pan and set aside. When the oil starts to shimmer add the 1 cup of chopped mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. In a heavy bottom large pot over medium heat add in 1 tablespoon of oil. Preheat the oven to 350F, rack in the middle. ![]() Shaved carrots – cook them down with the mushrooms. ![]()
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