| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Casseroles |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried wild mushrooms |
| 1 |
lb |
Mushrooms |
| 2 1/2 |
tb |
Olive Oil |
| 3 |
lg |
Garlic cloves; chopped |
| 1 |
cn |
Diced Tomatoes; (14 1/2-Oz.) drained |
| 2 |
tb |
Water |
| 1 |
ts |
Dried Thyme; crumbled |
| 2 |
tb |
Fresh Basil; chopped |
| 1 |
pk |
Frozen pearl onions; (10-Oz.) |
|
|
Salt And Pepper; to taste |
| 2 |
cn |
Great Northern Beans; (15 Oz.) drained |
| 1/4 |
c |
Bread crumbs |
INSTRUCTIONS
Place the dried mushrooms in a bowl and pour in enough boiling water to
cover. Push any floating mushrooms to the bottom. Allow to soak for 5
minutes. Remove the mushrooms from the water and cut into small pieces.
Discard the stems. The white mushrooms should be halved. Heat 2
tablespoons oil in a large, heavy, nonreactive casserole over medium heat.
Stir in the garlic and saute for 10 seconds. Then add the tomatoes and cook
1 minute over high heat. Add 2 tablespoons water, the dried mushrooms that
soaked and the herbs. Stir and bring to a slow boil. Add the baby onions,
white mushrooms and season with salt and pepper. Stir the mixture and
return to a boil. Cover and simmer, stirring occasionally, about 10 minutes
or until mushrooms are tender. Gently mix in the beans and heat through on
low heat. Taste and adjust the seasonings. Heat the broiler. Spoon the
mixture into a 9 or 10-cup casserole. Sprinkle with the bread crumbs. You
may also sprinkle with 1 tablespoon oil. Broil about 1 minute or until the
crumbs brown. WATCH CAREFULLY SO THIS DOES NOT BURN.
Recipe By : Sun-Sentinel (2-8-96)
Posted to EAT-L Digest 01 Oct 96
Date: Wed, 2 Oct 1996 07:20:41 -0300
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
A Message from our Provider:
“Jesus: Because with God only perfection will do”