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Recipe Category: Vegan
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Ingredients
Makes 4 servings
- 1 ounce dried porcini mushrooms
- 1 tablespoon olive oil
- 2 medium shallots, minced
- 1 pound white mushrooms, lightly rinsed, patted dry and quartered
- 1/2 cup Madeira
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 teaspoon dried thyme
- salt and freshly ground black pepper
- 1 tablespoon minced fresh parsley, for garnish
Method
- Soak the porcini mushrooms in hot water for 1 hour
- Drain and cut into 1/4-inch strips
- Set aside
- In a large skillet, heat the oil over medium heat
- Add the shallots and cook until softened, about 2minutes
- Add the white mushrooms and cook until slightly softened, about 2 minutes
- Add the Madeira, tomatoes, thyme and rehydrated porcini mushrooms
- Season with salt and pepper to taste
- Cook until the mushrooms have softened and the mixture has thickened slightly, about 5 minutes
- Sprinkle with parsley and serve immediately
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