Almost the definition of "earthy" - richly condensed mushroom taste. Hard to believe there's nothing in her but the mushrooms and their own liquid. If I hadn't prepared it, I would have guessed red wine or broth had been added.
Sautéed Mushrooms with Porcinis
Here's a recipe that showcases the rich flavor of dried wild porcini mushrooms. Serve this robust side dish with beef tenderloin or wild game.
Yield: 6 servings (serving size: 1/2 cup)
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Amount per serving
- Calories: 55
- Calories from fat: 43%
- Fat: 2.6g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.3g
- Protein: 2.1g
- Carbohydrate: 7.5g
- Fiber: 1.6g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 199mg
- Calcium: 7mg
- 1 cup dried porcini mushrooms (about 1 ounce)
- 1 cup water
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoons minced fresh flat-leaf parsley
- 2 (8-ounce) packages presliced button mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Soak the porcini mushrooms with 1 cup water in a bowl; cover and let stand for 15 minutes or until softened. Drain the mushrooms in a fine sieve over a bowl, reserving liquid.
- Put oil and garlic in a large skillet over medium-high heat; sauté until garlic sizzles. Add porcinis, reserved mushroom liquid, and parsley; cook until the liquid evaporates. Add the button mushrooms, salt, and pepper; cook for 15 minutes or until the liquid has evaporated.
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