| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
oz |
Dried porcini mushrooms* |
| 1 |
c |
Hot water |
| 3 |
tb |
Olive oil |
| 1 |
lb |
Fresh shiitake mushrooms; stemmed, thinly |
|
|
; sliced |
| 2/3 |
c |
Chopped shallots |
| 2 1/2 |
lb |
Broccoli; cut into florets |
| 1/4 |
c |
Unsalted butter; (1/2 stick) |
INSTRUCTIONS
Place porcini in medium bowl. Pour 1 cup hot water over. Cover; let
stand until softened, about 30 minutes. Using slotted spoon, transfer
porcini to work surface. Chop porcini. Pour soaking liquid through
strainer lined with wet paper towel and set over small bowl; reserve
liquid.
Heat oil in heavy large skillet over medium-high heat. Add shiitake
mushrooms; saute until tender and beginning to brown, about 6
minutes. Add shallots; saute 2 minutes. Add porcini. Pour in reserved
soaking liquid. Boil until almost all liquid evaporates, about 2
minutes. Season with salt and pepper. Transfer to bowl.
Cook broccoli in pot of boiling salted water until just tender, about
2 minutes. Drain. Transfer to bowl of ice water; cool. Drain.
(Mushrooms and broccoli can be made 1 day ahead. Cover separately;
chill.)
Melt butter in large skillet over medium-high heat. Add mushrooms and
broccoli; saute until heated through, about 5 minutes. Season with
salt and pepper.
*Available at Italian markets, specialty foods stores and many
supermarkets.
Makes 8 to 10 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1035 Calories (kcal); 89g Total Fat; (71% calories from
fat); 24g Protein; 54g Carbohydrate; 124mg Cholesterol; 213mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit;
17 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Jesus: to know him is to love him”