| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | oz | Dried porcini mushrooms |
| 1/2 | c | Water |
| 1/2 | c | Tawny port (or other heavy red, sweet wine) |
| 2 | c | Chopped fresh mushrooms |
| 1/2 | c | Minced onion |
| 3 | oz | Neufchatel cheese, softened |
| 1/3 | c | Minced parsley |
INSTRUCTIONS
Combine first three ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat, and let stand 30 minutes. Drain, reserving liquid; finely chop porcini mushrooms. Set aside. Pour reserved liquid through a cheesecloth lines sieve or colander. Return liquid to saucepan. Bring to a boil; boil 5-7 minutes, uncovered, or until mixture reduces to 1/3C. Add fresh mushrooms and onion; reduce heat, and cook 8-10 minutes or until liquid evaporates. Remove from heat; stir in chopped porcini mushrooms. Let cool completely. Beat neufchatel cheese at high speed with an electric mixer until light and fluffy; add parsley and beat well. Stir in mushroom mixture. Transfer mixture to small crock or bowl; cover and chill at least 1 hour. Serve with Melba rounds or unsalted crackers. Yield: 1 1/2 C Per Tablespoon Calories 15 Protein .6g Fat .9g (Saturated Fat .5g) Carbohydrates 1.3g Fiber 0.3g Cholesterol 3 Iron 0.2 Sodium 15mg Calcium 5 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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