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Categories:Viewed: 48 - Published at: a year ago
Ingredients
- 3/4 ounce dried porcini mushrooms*
- 1 cup hot water
- 3 tablespoons olive oil
- 1 pound fresh shiitake mushrooms, stemmed, thinly sliced
- 2/3 cup chopped shallots
- 2 1/2 pounds broccoli, cut into florets
- 1/4 cup (1/2 stick) unsalted butter
- *Available at Italian markets, specialty foods stores and many supermarkets.
Method
- Place porcini in medium bowl.
- Pour 1 cup hot water over.
- Cover; let stand until softened, about 30 minutes.
- Using slotted spoon, transfer porcini to work surface.
- Chop porcini.
- Pour soaking liquid through strainer lined with wet paper towel and set over small bowl; reserve liquid.
- Heat oil in heavy large skillet over medium-high heat.
- Add shiitake mushrooms; saute until tender and beginning to brown, about 6 minutes.
- Add shallots; saute 2 minutes.
- Add porcini.
- Pour in reserved soaking liquid.
- Boil until almost all liquid evaporates, about 2 minutes.
- Season with salt and pepper.
- Transfer to bowl.
- Cook broccoli in pot of boiling salted water until just tender, about 2 minutes.
- Drain.
- Transfer to bowl of ice water; cool.
- Drain.
- (Mushrooms and broccoli can be made 1 day ahead.
- Cover separately; chill.)
- Melt butter in large skillet over medium-high heat.
- Add mushrooms and broccoli; saute until heated through, about 5 minutes.
- Season with salt and pepper.
