Rosemary Gorgonzola Mushrooms in Boule Recipe

Name: Rosemary Gorgonzola Mushrooms in Boule
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound white mushrooms; 1/2 pound baby portobello mushrooms; 4 tablespoons ( 1/2 stick) unsalted butter; 2 tablespoons olive oil; 1/2 Spanish onion, thinly sliced; 4 sprigs fresh rosemary; 1/4 cup dry white wine; 4 ounces Gorgonzola; 1 cup heavy cream; 1 teaspoon kosher salt; Generous freshly ground pepper; 12-inch sourdough boule, top sliced off and soft inner bread pulled out; 1 baguette, sliced

Servings: persons

1/2 pound white mushrooms
1/2 pound baby portobello mushrooms
4 tablespoons ( 1/2 stick) unsalted butter
2 tablespoons olive oil
1/2 Spanish onion, thinly sliced
4 sprigs fresh rosemary
1/4 cup dry white wine
4 ounces Gorgonzola
1 cup heavy cream
1 teaspoon kosher salt
Generous freshly ground pepper
12-inch sourdough boule, top sliced off and soft inner bread pulled out
1 baguette, sliced

1
Rinse the mushrooms well, cut off and discard the ends of the stems, and slice them about 1/4 inch thick.
2
Set aside.
3
Put the butter and olive oil into a large skillet and set over medium heat.
4
Add the onion to the pan.
5
Reduce the heat to low and cook the onions for 15 minutes until translucent.
6
Add the mushrooms and rosemary, raise the heat to medium, and cook, stirring occasionally, until the mushrooms give up their liquid.
7
Let the mixture simmer until the mushroom liquid has reduced by three quarters.
8
Add the white wine and reduce again until the pan is almost dry.
9
Add the Gorgonzola and cream.
10
Bring to a simmer and reduce by half, stirring occasionally.
11
Stir in the salt and pepper and spoon into the hollowed-out boule.
12
Mound sliced baguettes around the boule and serve immediately.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound white mushrooms, 1/2 pound baby portobello mushrooms, 4 tablespoons ( 1/2 stick) unsalted butter, 2 tablespoons olive oil, and more.

Yes, Rosemary Gorgonzola Mushrooms in Boule falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Gorgonzola Mushrooms in Boule

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