Baked Quinces With Wild Mushrooms
| 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)
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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