 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
For pasta, steak, whatever stirs your imagination. From Food Everyday issue 9. Ingredients:
1 ounce dried mushroom, rinsed |
4 cups warm water |
2 tablespoons olive oil |
1 small onion, chopped finely |
2 garlic cloves, minced |
1 1/2 lbs small white button mushrooms, halved |
1/2 teaspoon dried thyme |
1/2 cup dry sherry or 1/2 cup red wine |
1 tablespoon tomato paste |
1 teaspoon balsamic vinegar |
salt and pepper |
Directions:
1. Soak dried mushrooms in water for about 30 minute
2. Drain thoroughly, reserving liquid.
3. Chop roughly.
4. In a large skillet, heat oil.
5. Add onion, stirring occasionally, until soft, about 5 minute.
6. Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
7. Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
8. Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
9. Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
10. Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
11. Stir in the vinegar.
12. Enjoy!
|
|