Shiitke And Porcini Posole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chin/japan, Kooknet, Main dish | 4 | Servings | |
INGREDIENTS
| 20 | Dried Shiitake Mushrooms | |
| stemmed caps broken into | ||
| 4-6 pieces | ||
| 1/2 | oz | Dried Porcini Mushrooms |
| 1 | qt | Hot Meat Broth, such as |
| pork beef chicken duck | ||
| or a combination | ||
| 2 | c | Cooked Hominy |
| Salsa | ||
| Salt | ||
| Black Pepper | ||
| Slices of Jack Cheese |
INSTRUCTIONS
Combine the mushrooms and hot broth in a saucepan. Cover and let sit until softened, 15-20 minutes. when the mushrooms are soft, add the hominy and salsa to taste. Simmer 15-25 minutes, or until the flavors are melded. Season to taste with salt and pepper and serve right away, either as is or ladled over a slab of Jack cheese. Per serving: 130 calories, 8 g protein, 26 g carbohydrate, 4 mg sodium, 4 g fiber, no fat, no cholesterol. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 518
Calories From Fat: 118
Total Fat: 13.5g
Cholesterol: 37.4mg
Sodium: 1284.4mg
Potassium: 613.5mg
Carbohydrates: 79.1g
Fiber: 6.6g
Sugar: 4.2g
Protein: 25.7g