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Sauces & Seasonings
Mediterranean
8 - 10 servings
5 minutes
15 minutes
This can be used atop lavosh or your favorite cracker spread with cream cheese. As a crepe, this is great for brunches!
1 package Dried Mushroom Medley, reconstituted
1 package Dried Chanterelle Mushrooms, reconstituted
2 tablespoons unsalted butter
2 tablespoons shallots, minced
2 tablespoons cooking sherry
2 tablespoons organic garlic, roasted and minced
1 tablespoon oregano
Salt and pepper to taste
1/2 Meyer lemon juice, freshly squeezed
1 package crepes
Reconstitute mushrooms according to the package.
In a sauté pan, heat up butter and add shallots to caramelize them.
Add the garlic and oregano until aromatic (about 10 - 20 seconds).
Add sherry and reduce by half and then add the reconstituted mushrooms and heat to infuse the butter and garlic into the mushrooms. Remove from heat.
Then blend with the lemon, salt, pepper and season to taste.
Use as a filling for Melissa's crepes and drizzle mushroom sauce over the top. Ratio is 1 oz. of dried mushroom to about 4 oz. of fresh mushrooms.
I've served it as a lavosh, spread with cream cheese and topped with this mixture at room temperature at parties. It was a big hit!
