1 ½ tbsp unsalted butter
500g white mushrooms, coarsely chopped
500g portabello mushrooms, coarsely chopped
2 large garlic cloves, thinly sliced
3 sprigs thyme, finely chopped
4 sprigs thyme (garnish)
5 cups vegetable stock or water
½ cup heavy cream
150 g gorgonzola cheese, broken into pieces
Salt and freshly ground white pepper
Fry the mushrooms, garlic cloves and thyme in a pot until the mushrooms turn brown. Add vegetable stock or water and cook for 15 - 20 minutes. Add cream and 100g gorgonzola and blend in a blender. Add salt and pepper to taste and garnish with remaining gorgonzola pieces and a sprig of thyme.
They say an apple a day keeps the doctor away, so we’ve found seven drool-icious ways to eat apples – one for each day of the week Read More
I am a fun and outgoing person like the outdoors and gym honesty is very important to me hope to...
The story is shitty however well constructed, you know how heaven is! Every action that I ever took...
Looking to meet that special someone. Havent dated in a very long time, Iv'e had my fun given up...
You cannot love until you can define what love is. I am a man of faith Isaih 40:31 depicts me. I...
Canon's new vid cams are so gorgeous (and tiny) - a must-take-along for festivals! And good times of every description