- 8 dried shiitake mushrooms (1 cup; 1/2 oz. total)
- 1 onion (about 1/2 lb.)
- 1 shallot (about 2 oz.)
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 pound common mushrooms, rinsed
- 2 tablespoons minced fresh thyme leaves or 2 tablespoons dried thyme
- About 1/2 cup plain nonfat yogurt (optional)
- Salt and pepper
- Chopped parsley
- Crackers or toasted baguette slices
- calories 46
- caloriesfromfat 50 %
- protein 1.4 g
- fat 2.5 g
- satfat 0.3 g
- carbohydrate 5.6 g
- fiber 1.1 g
- sodium 3.1 mg
- cholesterol 0.0 mg
How to Make It
In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes are soft, 7 to 10 minutes.
As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food processor or with a knife.
In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion, shallot, garlic, olive oil, and paprika until vegetables begin to brown, 5 to 7 minutes.
Meanwhile, trim off and discard discolored stem ends of common mushrooms. Finely chop mushrooms in a food processor or with a knife.
When shiitakes are soft, squeeze in soaking water to release grit, lift out, and squeeze dry; reserve water. Trim off and discard stems; finely chop shiitakes in a food processor or with a knife.
Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour reserved soaking water into pan, leaving sediment behind. Stir often over high heat until mushrooms begin to brown, 8 to 10 minutes. Remove from heat and let cool, about 10 minutes.
Add yogurt, salt, and pepper to taste. Spoon into a bowl and sprinkle with parsley. Serve warm or cool. Spread on crackers to eat.