Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Dried porcini mushrooms; (about 1/2 ounce) |
| 1¼ cup | Boiling water |
| 2 teaspoons | Butter or stick margarine |
| 1½ cup | Sliced shiitake mushroom caps; (about 3/4 pound) |
| ½ cup | Chopped shallots |
| 2 \N | Garlic cloves; minced |
| 1 cup | Diced peeled baking potato |
| 1 cup | Fat-free less-sodium chicken broth |
| ½ teaspoon | Salt |
| ¼ teaspoon | Dried thyme |
| ¼ teaspoon | Freshly ground black pepper |
| ½ cup | Hot smoked gouda cheese sauce |
| 1 tablespoon | Sherry |
1. Combine the porcini mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Drain porcini mushrooms in a colander over a bowl, reserving 1 cup liquid. Rinse and chop porcini mushrooms; set aside.
2. Melt butter in a large saucepan over medium-high heat. Add shiitake mushrooms, shallots, and garlic; saut, 6 minutes or until tender. Stir in the porcini mushrooms, 1 cup reserved liquid, potato, and next 4 ingredients (potato through pepper). Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in Smoked Gouda Cheese Sauce; cook 5 minutes or until thoroughly heated. Stir in sherry.
Yield: 4 servings (serving size: 1 cup).
CALORIES 139 (27% from fat); FAT 4.2g (sat 2.4g, mono l.lg poly 0.3g); PROTEIN 6g; CARB 20.6g; FIBER 2.4g; CHOL l3mg; IRON 2mg; SODIUM 381mg; CALC 96mg
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.