Ingredients:
1 oz dried porcini mushrooms
½ small onion, minced
6 tablespoons butter
3 cups button mushrooms, chopped
¼ cup sour cream
1/3 cup Point Reyes blue cheese, crumbled (or other blue cheese)
3 tablespoons soy sauce
2 tablespoons garlic, chopped
1 tablespoon Herbes de Provence
Salt and pepper to taste
Preparation:
Reconstitute the porcini mushrooms in enough hot water to cover for 15 minutes. Remove mushrooms from water and chop. Save liquid to add to filling. Sweat onions in butter over low heat until soft and translucent. Add button mushrooms, porcinis, mushroom liquid, soy sauce, garlic and the Herbes. Cook until almost dry. Remove from heat and stir in sour cream and blue cheese. Spoon filling into crescents and serve.
