Rosemary Gorgonzola Mushrooms in Boule
Ingredients
- ½ pound white mushrooms
- ½ pound baby portobello mushrooms
- 4 tablespoons (½ stick) unsalted butter
- 2 tablespoons olive oil
- ½ Spanish onion, thinly sliced
- 4 sprigs fresh rosemary
- ¼ cup dry white wine
- 4 ounces Gorgonzola
- 1 cup heavy cream
- 1 teaspoon kosher salt
- Generous freshly ground pepper
- 12-inch sourdough boule, top sliced off and soft inner bread pulled out
- 1 baguette, sliced
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