Rosemary Gorgonzola Mushrooms in Boule

1. 1

   Rinse the mushrooms well, cut off and discard the ends of the stems, and slice them about 1/4 inch thick.

2. 2

   Set aside.

3. 3

   Put the butter and olive oil into a large skillet and set over medium heat.

4. 4

   Add the onion to the pan.

5. 5

   Reduce the heat to low and cook the onions for 15 minutes until translucent.

6. 6

   Add the mushrooms and rosemary, raise the heat to medium, and cook, stirring occasionally, until the mushrooms give up their liquid.

7. 7

   Let the mixture simmer until the mushroom liquid has reduced by three quarters.

8. 8

   Add the white wine and reduce again until the pan is almost dry.

9. 9

   Add the Gorgonzola and cream.

10. 10

    Bring to a simmer and reduce by half, stirring occasionally.

11. 11

    Stir in the salt and pepper and spoon into the hollowed-out boule.

12. 12

    Mound sliced baguettes around the boule and serve immediately.

* Per serving · 4 servings · Values may vary.