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4
Easy
Published 2024
Another useful garnish, this time for beef or veal perhaps, can be made from mushrooms and celery.
Remove the stalks from the mushrooms and slice them into fine rings, keeping the mushroom heads themselves whole.
Choose a pan with a tight-fitting lid which will take the mushrooom caps in one layer. In this melt the fat then add the celery and the mushroom stalks and cook them without browning. When this mixture has softened, lay the mushroom caps whole on top of it. Add the wine and