Ingredientes
- ⅓ Ounce dried porcini mushrooms
- 2 Tablespoon unsalted butter
- 2 Pound small to medium−size carrots, sliced
- juice of ½ lemon
- a pinch of grated nutmeg
- salt and pepper
- l cup whipping cream
- 2 Tablespoon chopped fresh chives
Preparação
- Soak the mushrooms in warm water for 30 minutes. Remove, squeeze dry and
- chop. Strain the water through a fine sieve and set aside. In a saucepan
- heat the butter. Add the carrots and, stirring, cook over moderate heat for
- about 10 minutes. Season with lemon juice, nutmeg, salt and pepper. Add the
- mushrooms and stir in the cream. Cover the pan and simmer over low heat for
- about 30 minutes or until the cream is partially reduced. If the sauce is
- too thick, dilute with a little of the mushroom water. Sprinkle with chives
- and serve on a warm platter.
