| 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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