Saute mushrooms and artichokes with gorgonzola
Instructions
Peel the artichokes by depriving them of more fibrous leaves; spuntateli abundantly, any internal svuotateli Hay, cut them into wedges and then FRY them in a skillet, over high heat with oil, garlic, mushrooms in taps, chopped onion, salt and pepper.
Add a bit of meat extract, a finger of water and cooking vegetables.
Separately, heat the cream with the gorgonzola into small pieces, leaving to simmer until it becomes syrupy sauce that you finish with a hint of paprika; pour into serving dish, sauteed reflect over the vegetables and serve right away, hot, garnished with Marjoram.
Ingredients and dosing for 4 persons
- 400 g of mixed mushrooms
- 200 g of gorgonzola cheese
- 200 g of cream
- == 1 small onion
- 4 artichokes
- Garlic
- Marjoram
- 1 pinch of paprika
- Meat extract
- Olive oil
- Salt
- Pepper