Recipe by Cooking Light March 1999

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • 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.

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  • Melt butter in a large saucepan over medium-high heat. Add shiitake mushrooms, shallots, and garlic; sauté 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.

Nutrition Facts

139 calories; calories from fat 27%; fat 4.2g; saturated fat 2.4g; mono fat 1.1g; poly fat 0.3g; protein 6g; carbohydrates 20.6g; fiber 2.4g; cholesterol 13mg; iron 2mg; sodium 381mg; calcium 96mg.
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