Difference between revisions of "Soko Arazhanit"
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* season with a very small bit of [[salt]] | * season with a very small bit of [[salt]] | ||
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# Melt butter in a saucepan and toss the mushrooms in it just long enough to coat them. | # Melt butter in a saucepan and toss the mushrooms in it just long enough to coat them. | ||
# Season lightly with salt and pepper to taste. | # Season lightly with salt and pepper to taste. | ||
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# Cover and simmer the mixture for 15 to 25 minutes, or until the liquid is absorbed. | # Cover and simmer the mixture for 15 to 25 minutes, or until the liquid is absorbed. | ||
__NOTOC__ | __NOTOC__ | ||
| − | + | ==References== | |
| + | <references/> | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
| − | [[Category: | + | [[Category:Georgian cuisine]] |
| − | [[Category: | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 08:24, 14 July 2012
File:Soko Arazhanit.jpg
Soko Arazhanit
Prep Time:
Cook time:
Serves: 4
Description
Thick, smooth, and very rich, with the cloves going well with the mushrooms. The dill and cream go together so deliciously, and the salt hits the back of your throat.
Ingredients
- 1 tablespoon of butter
- 1 pound of mushrooms, trimmed and thickly sliced
- 1½ cups of heavy cream
- 2 tsp parsley
- 2 tsp dill
- 5 whole black peppercorns
- 1 x 2-inch piece of cinnamon stick
- 2 bay leaves
- 3 whole cloves
- season with a very small bit of salt
Procedures
- Melt butter in a saucepan and toss the mushrooms in it just long enough to coat them.
- Season lightly with salt and pepper to taste.
- Heat the cream to boiling and pour over the mushrooms.
- Cover and simmer the mixture for 15 to 25 minutes, or until the liquid is absorbed.
