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Add a photoServings: 4
Ingredients
- 1/2 ounce Dry porcini mushrooms
- Â Â (or possibly dry So. American type)
- 3 c. Beef stock fresh or possibly canned
- 2 c. Chicken stock fresh or possibly canned
- 1/2 c. Dry red wine
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Shallot chopped
- 1/2 lb Fresh mushrooms minced
- 2 Tbsp. Fresh mint minced
- Â Â Freshly-grnd black pepper to taste
- Â Â Salt to taste
Directions
- In a small bowl soak the dry mushrooms in 3/4 c. of hot water for 45 min. Drain and chop the mushrooms, discarding the liquid.
- In small pot combine the beef stock, chicken stock and wine and simmer, uncovered, for 20 min.
- Heat a frying pan and add in the butter, extra virgin olive oil and shallots. Saute/fry till the shallots are tender.
- Add in the fresh mushrooms to the pan and saute/fry till tender. Add in the liquid removed and minced dry mushrooms to the pot of stock, along with the sauteed mushroom mix.
- Simmer gently, uncovered, for 1 hour. Add in the mint and salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 62 | 49% |
| Total Fat 6.98g | 9% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 801mg | 33% |
| Potassium 469mg | 13% |
| Total Carbs 6.17g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.09g | 1% |
| Protein 5.46g | 9% |
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