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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe goes with Farro Risotto with Mushrooms Ingredients:
2 cups boiling water |
1/2 cup dried porcini mushrooms (about 1/2 ounce) |
1 whole garlic head |
1 tablespoon extra-virgin olive oil |
2 cups (1-inch) slices onion |
2 cups (1-inch) slices leek |
1 pound cremini mushrooms, quartered |
4 parsley sprigs |
4 thyme sprigs |
10 black peppercorns |
1 bay leaf |
1/4 cup dry white wine |
6 1/2 cups water |
Directions:
1. Combine 2 cups boiling water and porcini mushrooms in a bowl. Cover and let stand 30 minutes or until tender. Strain through a fine sieve over a bowl; reserve 1 1/2 cups liquid and mushrooms.
2. Cut off pointed end of garlic just to expose cloves; set aside.
3. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and leek; sauté 5 minutes or until tender, stirring occasionally. Add porcini mushrooms, garlic, cremini mushrooms, and next 4 ingredients (through bay leaf); sauté 10 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine; cook until liquid evaporates (about 2 minutes). Add reserved 1 1/2 cups mushroom liquid and 6 1/2 cups water; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.
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