Recipe ingredients
- 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
Recipe method
- 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.
Other italian recipes:
Carote in crema con funghi recipe
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