Tangerines give this dish a citrusy burst in the mouth.
| ||3 || Tbsp. extra-virgin olive oil |
| ||2 || small onions, finely chopped |
| ||1 || lb. fresh hedgehog mushrooms |
| ||~ || Juice of 1 orange |
| ||½ || tsp. dried savory |
| ||1 || tsp. curry powder |
| ||1 || tsp. salt |
| ||¾ || cup heavy cream |
| ||3 || tangerines, peeled and sectioned into small pieces, pith removed as best as possible |
- Place the oil in a large saucepan over medium heat. Add the onions and sauté until just barely soft, about 3 minutes. Add the mushrooms and continue to sauté for 5 minutes more.
- Add the orange juice, savory, curry powder, and salt, and heat for 1 minute. Add the cream and heat until the mixture begins to thicken. Add the tangerine sections and heat for 2 minutes more. The mixture should be thickened enough so that the sauce does not run. If not, continue to heat until it reaches that point. Serve immediately.
Copyright @ 1995 Artisan