| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Veg07 |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried porcini mushrooms |
|
|
about 1/2 ounce |
| 1 1/4 |
c |
Boiling water |
| 2 |
t |
Butter or stick margarine |
| 1 1/2 |
c |
Sliced shiitake mushroom |
|
|
caps about 3/4 pound |
| 1/2 |
c |
Chopped shallots |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Diced peeled baking potato |
| 1 |
c |
Fat-free less-sodium chicken |
|
|
broth |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Dried thyme |
| 1/4 |
t |
Freshly ground black pepper |
| 1/2 |
c |
Hot smoked gouda cheese |
|
|
sauce |
| 1 |
T |
Sherry |
INSTRUCTIONS
Combine the porcini mushrooms and boiling water in a bowl; cover and
let stand 30 minutes. Drain porcini mushrooms in a colander over a
bowl, reserving 1 cup liquid. Rinse and chop porcini mushrooms; set
aside. Melt butter in a large saucepan over medium-high heat. Add
shiitake mushrooms, shallots, and garlic; saut, 6 minutes or until
tender. Stir in the porcini mushrooms, 1 cup reserved liquid, potato,
and next 4 ingredients (potato through pepper). Bring to a boil;
cover, reduce heat, and simmer 10 minutes or until potato is tender.
Stir in Smoked Gouda Cheese Sauce; cook 5 minutes or until thoroughly
heated. Stir in sherry. Yield: 4 servings (serving size: 1 cup).
CALORIES 139 (27% from fat); FAT 4.2g (sat 2.4g, mono l.lg poly 0.3g);
PROTEIN 6g; CARB 20.6g; FIBER 2.4g; CHOL l3mg; IRON 2mg; SODIUM 381mg;
CALC 96mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster
v2.0l.
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