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Categories:Viewed: 39 - Published at: 6 months ago
Ingredients
- 1/2 cup dried porcini mushrooms (1/2 ounces)
- 4 tablespoons unsalted butter
- 3/4 pound assorted mushrooms (such as crimini, shiitake or oyster), stems trimmed and thickly sliced
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped shallots
- 1 garlic clove, minced
- 1/2 cup finely-chopped parsley
Method
- In a small bowl, soak the porcini mushrooms in 1 1/2 cups hot water until softened, 15 minutes.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat.
- Add one-third of the assorted mushrooms, season with salt and pepper and cook, stirring occasionally, 4 minutes, or until lightly browned.
- Remove mushrooms to a plate and repeat twice with remaining mushrooms.
- Return all cooked mushrooms to skillet.
- Drain porcini mushrooms, reserving liquid, and coarsely chop.
- Add porcini, shallot and garlic to mushrooms and cook over moderate heat, stirring, 3 minutes.
- Strain porcini liquid over mushroom mixture, stopping before adding any grit or sand.
- Boil over high heat 4 minutes, or until reduced by half.
- Stir in parsley and season with salt and pepper.
- Remove from heat and fold in remaining 1 tablespoon butter.
