| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Broth-ss, Categories |
2 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried porcini |
| 1 |
c |
Warm water |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Olive oil |
| 1/4 |
lb |
Mixed wild and domestic mushrooms or one or the other, all but 2 domestic, mushroom caps cut into thin slices |
| 2 |
c |
Chicken broth |
|
|
Salt and pepper |
INSTRUCTIONS
Set porcini and warm water in a skillet and bring to a simmer; let
mushrooms soak for 20 minutes or until tender. (Take advantage of this time
to make your scallop and raddichio salad.)
Drain the soaked porcini and rinse them to remove any grit and chop. Strain
soaking liquid through a paper lined sieve to remove any grit; reserve.
Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom
caps, cover and cook over low heat or until mushrooms are tender. Add
minced soaked porcini, reserved liquid and broth; bring to a simmer and
season to taste; garnish with sliced raw mushroom.
Yield: 2 servings
Busted for you by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6615 Posted to MC-Recipe Digest
V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”