- 2 ounces dried porcini mushrooms
- 1 1/2 pounds fresh button mushrooms
- 3 tablespoons olive oil
- 1 onion, halved and thinly sliced
- 1 1/2 teaspoons salt
- 3 ounces pancetta, chopped
- 1 tablespoon smoked paprika (pimentón)
- 1 cup dry white wine
- 2 cups chicken broth
- 3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped
- Salt and freshly ground black pepper
- 6 to 8 tbsp. crème fraîche or sour cream
- calories 265
- caloriesfromfat 51 %
- protein 8.3 g
- fat 15 g
- satfat 6.1 g
- carbohydrate 25 g
- fiber 4.2 g
- sodium 713 mg
- cholesterol 17 mg
How to Make It
In a small bowl, pour 1 cup boiling water over dried porcini. Set aside.
Cut off stems of button mushrooms. Finely chop stems; set aside. Halve caps, slice, and add to stems. With a slotted spoon, lift out porcini, pressing excess liquid into bowl, and transfer to a cutting board. Finely chop porcini and add to stems and caps. Reserve soaking liquid.
Heat olive oil in a large pot over medium-high heat and add onion and salt. Cook, stirring, until onions are soft, about 3 minutes. Add pancetta and cook until onions look a bit creamy, about 2 minutes. Add paprika and cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.
Add wine and cook until liquid is reduced by half, about 3 minutes. Add reserved porcini soaking liquid (pouring carefully to leave behind the sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil, then reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
Season with salt and pepper to taste. Serve hot, with a dollop of crème fraîche.
Note: Nutritional analysis is per serving.