I wanted to make mushroom soup, but the result was too viscous. Next time, less stock will make this a perfect
purée to serve underneath a nice tenderloin.
4-5 portobello mushrooms
3 cups vegetable stock
0.25 cup white wine
Melt butter, and add the onion. Cook until soft and translucent
Add mushrooms, wine, and more butter, cook until mushrooms are brown and pretty
Stir in the stock, and bring to a boil
Reduce the heat and let simmer for about an hour
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