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    Smoked Portobello Cappuccino

    Source of Recipe

    Sandy Ciarrocchi

    List of Ingredients

    Olive oil, for sauteing
    2 cloves garlic, chopped
    1/2 cup chopped onion
    1/2 cup chopped carrots
    1/2 cup chopped celery
    3/4 pound smoked portobellos (available at specialty stores)
    1/2 pound white button mushrooms, sliced
    1/2 cup dry sherry
    3 cups chicken stock
    3 cups heavy cream
    6 sprigs fresh thyme, leaves chopped
    Salt and freshly ground black pepper


    In a large saute pan over medium high heat add olive oil to coat. Add garlic, onion, carrots and celery and saute until onions are translucent. Add portobellos and button mushrooms and saute until tender, about 10 minutes.
    Add dry sherry to deglaze and bring to a simmer for 5 minutes. Then add chicken stock, heavy cream and thyme. Bring back to a simmer for until desired consistency is reached. Add salt and pepper, to taste, and serve in a demitasse cup.

    A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.




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