Figs Mushroom Puree
| Yield: | 2 servings |
| Categories: |
| 1 | tb | Olive oil |
| 1/2 | c | Spanish onion; chopped |
| 2 | ts | Chopped garlic |
| 1/4 | c | Red wine |
| 4 | Portobello mushroom caps; chopped | |
| 1/2 | c | Chopped button mushrooms |
| 1/4 | c | Dried porcini mushrooms; reconstituted |
| Chopped | ||
| 1 | ts | Fresh rosemary leaves; chopped |
| 1/2 | c | Heavy cream |
| Kosher salt; as needed |
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