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Carote in Crema con Funghi
1/3 Ounce dried porcini mushrooms
2 Tablespoon unsalted butter
2 Pound small to medium−size carrots, sliced
juice of 1/2 lemon
a pinch of grated nutmeg
salt and pepper
l cup whipping cream
2 Tablespoon chopped fresh chives

Soak the mushrooms in warm water for 30 minutes. Remove, squeeze dry and
chop. Strain the water through a fine sieve and set aside. In a saucepan
heat the butter. Add the carrots and, stirring, cook over moderate heat for
about 10 minutes. Season with lemon juice, nutmeg, salt and pepper. Add the
mushrooms and stir in the cream. Cover the pan and simmer over low heat for
about 30 minutes or until the cream is partially reduced. If the sauce is
too thick, dilute with a little of the mushroom water. Sprinkle with chives
and serve on a warm platter.

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