Baked Quinces With Wild Mushrooms

But we would do well to think of ourselves in the same way we used to think about the lost people of the mission field. We have become the new heathen. We Americans are the ones now in thrall to primitive superstitions, such as believing in the power of positive thinking and having faith in ourselves. We are the ones held back by a materialistic worldview that has little conception of the supernatural. We are the ones with brutal customs, such as aborting our infants, neglecting our children, and abandoning and sometimes euthanizing our elders. We have simple, pounding music, and we are uneducated about the realities outside of our tribe. With our limited mind-set, we have trouble grasping the truths of Scripture.

Gene Edward Veith

CATEGORY	CUISINE	TAG	YIELD
			8	Servings

INGREDIENTS

1		Lemon, halved
4		Quinces
1 1/2	c	Madeira
1 1/2	t	Salt
1/2	t	Freshly-ground black pepper
1	oz	Dried porcini mushrooms
3	T	Unsalted butter
1		Onion, chopped fine
2	t	Minced thyme
1		Sprig thyme, for garnish
1/2	lb	Wild mushrooms, such as
		shiitake
		Or oyster, trimmed and
		Cut into 1" pieces

INSTRUCTIONS

Heat oven to 350 degrees. Juice lemon, place juice and both halves in
large bowl of water. Peel quinces one at a time, halve, and core;
transfer each half to acidulated water. Arrange quince halves,
cut-side up, in 8- by 13-inch roasting pan. Drizzle with 1 cup
Madeira; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Pour  2
cups water into pan. Cover tightly with foil. Cook until tender and
translucent, about 1 1/2 hours. Meanwhile, place porcini mushrooms in
bowl, cover with 1 cup boiling water; let stand until soft, about 30
minutes. Remove from water, reserving liquid; chop finely. Heat  butter
in large saute pan over medium heat. Add onion; cook,  stirring, until
translucent, about 5 minutes. Add porcini mushrooms,  thyme, and wild
mushrooms; cook over medium heat, stirring until  mushrooms release
liquid, about 10 minutes. Reduce heat to  medium-low; add reserved
porcini liquid, remaining 1/2 cup Madeira,  3/4 teaspoon salt, and 1/4
teaspoon pepper. Continue to cook over low  heat until liquid is
reduced to glaze and mushrooms are tender, 8 to  10 minutes. Transfer
to large bowl. Heat oven to 325 degrees. Cover  each quince with
mushroom mixture, so mixture almost spills over.  Cover with foil; bake
10 to 15 minutes. Serve garnished with thyme  sprigs.  Source: "Martha
Stewart Living Magazine, Dec 1996/Jan 1997"  S(Formatted for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 103 Calories
(kcal); 4g Total Fat; (61% calories from  fat); 1g Protein; 5g
Carbohydrate; 12mg Cholesterol; 404mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  1 Fat; 0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 94 Calories From Fat: 40 Total Fat: 4.5g Cholesterol: 11.4mg Sodium: 440.3mg Potassium: 234.9mg Carbohydrates: 14.6g Fiber: 2.2g Sugar: <1g Protein: 1.1g