Grecian Mushroom and Veal-Stuffed Peppers with Lemon Cream and Kalamata Olive Sauces

INGREDIENTS:Kalamata sauce
2 cups Kalamata olives, pitted
1 bunch fresh oregano, stemmed
½ cup red wine vinegar 1 cup olive oil

Lemon cream sauce
14 lemons
½ cup olive oil
salt and pepper to taste
2 Tbsps. honey
4 cups sour cream
Peppers
2 cups bread cubes
2 cups milk
2 onions, diced
4 cloves garlic, minced
4 shallots, minced
10 Portabella mushrooms, diced
6 lbs. white mushrooms, diced
4 lbs. ground veal, co

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