Yield: 4 servings
|2 tablespoons||Dried porcini mushrooms|
|½ cup||Cold water|
|½ cup||Shallots, coarsely chopped (4-6 shallots)|
|1 tablespoon||Olive oil|
|4||Garlic clove(s), chopped|
|3¼ cup||Mixed wild mushrooms cut into 1" pieces|
|1 cup||Plum tomatoes, diced|
|¼ cup||Tomato sauce pref homemade|
|½ cup||Red wine|
|1 teaspoon||Porcini Powder (opt) (see pg 42)|
This dish can be served on rice, with polenta, or as the topping for pasta or baked potatoes.
1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; coarsely chop the mushrooms and set aside. Strain the porcini water through a fine-mesh sieve and reserve.
2. In a medium skillet, saut the shallots in olive oil until they soften, about 2 minutes. Add the garlic and saut until light brown, 2-3 minutes. Add the porcini and wild mushrooms and toss well.
3. Add the salt, pepper, thyme, tomatoes, tomato sauce, wine, porcini water, and Porcini Powder, if using. Bring to a simmer over high heat. Turn heat to low, cover and simmer until the mushrooms are cooked, 10-15 minutes. If the mushrooms are cooked through but the sauce is too thin, uncover and simmer for a few minutes until the sauce has thickened. Remove the thyme. Serve hot.
Can be prepared 1 day ahead and refrigerated. Reheat gently before serving.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 199-200 Submitted By DIANE LAZARUS On 10-04-95