| 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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