Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash mushrooms and chop very finely or blend / food process coarsely. in separate oiled pans, saute the mushrooms or the onion and garlic. separate pans are recommended because the cooking times will vary based on the size of the pan in which the mushrooms are cooked. mushrooms should be cooked until they have released water and mostly reabsorbed it. the final product should be just moist, not sopping. onions and garlic should be cooked until they are browned all the way through and sweet. add onion and garlic mixture to mushroom mixture. add 1/2 cup heavy cream and continue cooking while stirring frequently until the cream is mostly absorbed. remove from heat and enjoy immediately, or store in the refrigerator for 2 to 3 days.

Target recipe: reconstitute dried mushrooms in one cup of hot water. set aside. dissolve yeast in the 1/4 cup warm water and add sugar. set aside. warm the cottage cheese and put in bowl. add yeast mixture, egg, salt, soda, 2 1/2 cups flour and chives and stir until springy. cover bowl with towel and let rise to double, (about one hour). turn onto floured board and knead in the drained, chopped and blotted mushrooms and remaining one cup flour, (dough will be sticky). place in oiled 2-quart casserole and let rise to double, about 45 minutes. bake at 375 degrees for 35 minutes. butter top crust while still hot, remove from pan, serve immediately.