3 Minute Gourmet – Morel Mushrooms
May 31st
In this episode, Michael prepares for us wild mushroom in cognac sauce with stuffed Boursin cream cheese.
Instructions:
Unlike most mushrooms the Morel Mushrooms can and need to be washed in water, next saute the shrooms in butter along with shallots. Add some Cognac and fire up the mix to burn off the alcohol and add a bit of white wine.
For the stuffed Morels, cut the mushrooms into slices and split in half. Then stuff the Boursin Cream Cheese in the middles, and sprinkle with bread crumbs, peppers, salt and bake at 350 Degrees for about 8 minutes.
Prepare on plate and enjoy!
Next time on the 3 Minute Gourmet a unique summer salad made from organic vegetables.
Colorado Magazine May 29th – June 4th, 2007
May 29th
This Week Colorado Magazine begins its’ Memorial day show at the Boulder Creek Festival then a movie review of the movie Waitress by Dan Culberson, and continuing our Best of Boulder coverage we visit with Philip Sneed and talk about the upcoming events at The Colorado Shakespeare Festival, a higher quality bed for your money at Verlo Mattress Factory, as well as some of the fashions at The Boulder Army Store, an Organic Green Earth clothes cleaning at Art Cleaners, more apparel and high quality men’s suits at Evan’s Tailor and let them spoil you at the Original Pancake House.
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