Recipe courtesy of Bonewerks™ |
Shiitake Boursin Demi
(makes approx 12 oz.)
1 Tbsp. olive oil
1 Tbsp. chopped shallots
5 oz. sliced shiitake mushrooms
8 oz. Glace de Veau Roasted Veal Stock Reduction
3 oz. Boursin cheese
5 green onions (green part only), thinly sliced
SAUTE shallots and mushrooms in olive oil in a sauté pan.
ADD Glace de Veau Roasted Veal Stock Reduction and Boursin cheese; stir to blend. Remove from heat and garnish with green onion.
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