Mushroom gorgonzola pan

Name: Mushroom gorgonzola pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions (approx. 100 g); 1.2 kg Mushrooms; 1-2 TABLESPOONS Butter or margarine; 1/2 package (225 g) frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 5 TABLESPOONS dry white wine; 150 g Gorgonzola cheese; 1-2 TABLESPOONS sauce thickener; 8 (approx. 150 g) thin slices of raw smoked ham

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions (approx. 100 g)
1.2 kg Mushrooms
1-2 TABLESPOONS Butter or margarine
1/2 package (225 g) frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
5 TABLESPOONS dry white wine
150 g Gorgonzola cheese
1-2 TABLESPOONS sauce thickener
8 (approx. 150 g) thin slices of raw smoked ham

Directions

1
Peel and finely dice the onions. Clean the mushrooms, wash if necessary. Heat the fat in a large pan (or 2 pans). Fry the onions in it until translucent. Add the mushrooms and fry over high heat for about 10 minutes.
2
Add peas, season. Boil up with 3/8 litres of water, cream and possibly wine. Simmer for about 5 minutes. Cut gorgonzola into small pieces. Melt in the sauce while stirring. Thicken the sauce, season with salt and pepper.
3
Arrange everything with ham. It goes well with farmhouse bread.