| 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 | ts | 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 | ts | Salt |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | c | Hot smoked gouda cheese sauce |
| 1 | tb | Sherry |
INSTRUCTIONS
1. 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. 2. 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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