Yield: 1 /3 cup
|⅓ cup||Chopped onion(s)|
|½ ounce||Dried porcini|
|\N \N||Reconstituted and chopped|
|½ teaspoon||Soy sauce|
There are many times you want a mushroom extract made from dried porcini. Here's a way to make use of the mushrooms that remain.
Place the butter and onion in a small saute pan over medium heat.
Saute for 2 min. Add the mushrooms, soy sauce, salt and sugar and continue to saute for another 2 min. Let cool and refrigerate. Can be refrigerated for 1 week or frozen indefinitely.
Note: Use to cover meat of fish, or as a filling for ravioli or tortellini. Or wrap them in wonton skins and use in soup.
A Cook's Book of Mushrooms
by Jack Czarnecki
Submitted By DIANE LAZARUS On 11-19-95