WILD MUSHROOM SPREAD WITH CROUTONS

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* Exported from MasterCook Mac *

 

WILD MUSHROOM SPREAD WITH CROUTONS

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce dried porcini mushrooms

- or other wild mushroom

1 tablespoon extra-virgin olive oil

8 ounces white button mushrooms -- cleaned, trimmed,

and sliced

2 large cloves garlic -- finely chopped

Salt and freshly ground black pepper -- to taste

2 tablespoons marsala wine

- port or sherry or Madeira

2 tablespoons finely chopped fresh parsley

16 baguette rounds -- (1/2-inch thick)

lightly toasted (16 to 20)

 

Soak the porcini mushrooms in 1 cup hot water for 15 minutes; drain,

and reserve the soaking liquid. Strain the soaking liquid through a

coffee filter or paper towel-lined strainer. Reserve 1/2 cup and

setaside. (Save the remaining strained liquid for soups or stocks, if

desired.) Rinse the mushrooms thoroughly; chop coarsely and set aside.

 

In a large nonstick skillet, heat the oil over medium heat. Add the

porcini mushrooms, button mushrooms, garlic, salt, and pepper. Cook,

stirring often, until the mushrooms have started to give off their

liquid, 3 to 5 minutes.

 

Add the marsala and reserved soaking liquid to the skillet; bring to

a boil over high heat. Cook, stirring constantly, until the liquids

are greatly reduced and syrupy. Remove from the heat and add the

parsley, stirring well to combine. Taste and season with additional

salt and pepper if needed.

 

Serve warm with baguette rounds.

 

Yield: Makes 4 to 6 servings

Difficulty: Easy

 

 

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Per serving: 346 Calories; 7g Fat (17% calories from fat); 11g

Protein; 61g Carbohydrate; 0mg Cholesterol; 614mg Sodium

Food Exchanges: 3 1/2 Starch/Bread; 2 Vegetable; 1 1/2 Fat

 

 

Nutr. Assoc. : 0 0 0 231 0 0 0 0 0 0 20054 0

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