Heat 2 tablespoons oil in a medium saucepan. Add the diced mushroom stems, garlic, and onions, and sweat until the onions are translucent. Add the thyme, stock, and cream, and bring to a boil.
The out of the box contrast of warm sautéed mushrooms with fried onions brings sophistication to this terrific salad. Made with truffle oil, this great dish develops amazing flavors when cooked with ...
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