Serves 4
1 oz dried porcini mushrooms
4 T extra-virgin olive oil
1-1/4 lb large button mushrooms halved, or fresh Shiitake
1/2 c finely chopped shallots
1/2 c chopped fresh chives
1/3 c finely chopped smoked ham (such as Black Forest)
2 large garlic cloves, minced
3 T fresh lemon juice
 Fresh parsley sprigs
    Place dried mushrooms in medium bowl; add enough boiling water to
cover.  Let stand until mushrooms soften, about 45 minutes.  Using
slotted spoon, transfer mushrooms to work surface; reserve mushroom
soaking liquid.  Chop mushrooms.
    Heat 2 Tablespoons oil in heavy large nonstick skillet over
medium-high heat.  Add button mushrooms.  Sauté until mushrooms are
brown and juices evaporate, about 12 minutes.  Add porcini mushrooms;
stir 1 minute.  Transfer mushroom mixture to medium bowl.
    Add remaining 2 tablespoons oil to same skillet over medium heat.
Add shallots and next 3 ingredients.  Sauté until shallots are tender,
about 2 minutes.  Add mushroom mixture and 1/2 cup mushroom soaking
liquid, leaving behind any sediment.  Cover and simmer until mushrooms
are tender, stirring occasionally and adding more soaking liquid if
mixture is dry, about 20 minutes.  Add lemon juice; season with salt and
pepper.  (Can be made 1 day ahead.  Cover and chill.  Re-warm over medium
heat before serving.)
    Transfer mushroom mixture to serving bowl.  Garnish with parsley sprigs.
from Bon Appetit, Oct 2002

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