lobster mushroom and roasted garlic sauce for pasta
 
makes 4 servings 
 
2   whole garlic bulbs wrapped in foil (use the entire bulbs, not the
  little cloves)
3 Tbsp  butter
1/4 cup  chopped sweet white onion
4 cup  thinly sliced lobster mushrooms
1 cup  chicken broth
1 tsp  dried thyme
2   bay leaves (remove from sauce after cooking)
1 cup  half and half cream
2/3 cup  fresh parmesan or pecorino romano or gruyere cheese, grated
 
preheat oven to 375f and roast the garlic 1 1/4 hours. 
cook the mushrooms and onions in the butter, on medium heat, for three 
minutes. add the broth, thyme, and bay leaves. turn to low heat and 
simmer until the liquid is reduced by half (it takes a few minutes). 
squeeze out the garlic into a small bowl - be careful, it's hot, so 
release the steam first. mash garlic with a fork until smooth, then add 
it to the sauce. 
simmer one minute, remove the bay leaves, add the cream and the cheese 
and stir a couple more minutes until the cheese has blended. taste it 
and add salt to your liking. 
some people add a dash or two of hot sauce. serve immediately over 
cooked pasta. this is a crowd pleaser!! this recipe serves about 4 so if 
you have a crowd, double it. 
 
note: 
the garlic, when slow roasted, will be very gentle in flavor, merely 
adding a wonderful richness to this lovely white sauce. 
seafoodbuynet.com restaurant-quality seafood from around the world! 
 
 
 
 
(ID: 75746) Mirror: rec.food.recipes: Thu, Oct 14, 2004


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