More on the Western Galilee
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
Festival connects Israelis of all backgrounds with a traditional Christmas
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| Tamar & Gefen. Photo: Time Out Israel |
Tamar & Gefen is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. To get more of a sense of the treasures the Western Galilee offers, visit our photo gallery below (hover over a picture if you want to spend more time on it).
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients:
8 large mushrooms that you can fill (portobello /champignon)
1 large onion, chopped
1/4 cup of butter
1/2 cup of white wine
1 cup of sour cream
Chopped parsley or chives
According to your own taste, add hard cheeses (kashkaval, gouda, Bulgarian, feta etc.)
Directions:
Preheat oven to 350 degrees F.
Remove and chop mushroom stems.
Fry the onion in butter until it becomes slightly brown.
Add the white wine to the pan, then add salt and black pepper.
Add the sour cream, stir, reduce the cream sauce and turn off the heat.
In a small bowl, mix the chopped mushrooms with chopped parsley or chives and the cheese mixture and fill the mushrooms.
Arrange the mushrooms in a heat resistant dish, pour the leftover cream sauce over them and place in oven for 20-30 minutes.
Enjoy!
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