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Braised Wine Cap and Asparagus, Wine Cap: Field & Forest Products

Date Added: 5/15/2020    Source: www.fieldforest.net

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Ingredients
  • 1 1/2 lb. sliced onions
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt
  • The mushrooms:
  • 1 1/2 -2 lb. mixed mushrooms: Shiitake, Oyster, Lion's Mane, Comb Tooth, or any combination
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt
  • The béchamel:
  • 3 cloves garlic, chopped
  • 1/2 c. port, dry sherry, or broth
  • Pinch of dried thyme and red pepper flakes
  • 1 1/2 Tbsp. flour
  • 1 Tbsp. butter
  • 1 1/2 c. warmed milk
  • Drop biscuit topping:
  • 2 c. flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 4 Tbsp. cold butter
  • 1/2 c. asiago or hard cheese, grated
  • 1 1/3 c. buttermilk

View the full recipe at fieldforest.net

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