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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup dried porcini mushrooms (about 1/2 ounce) |
1 1/4 cups boiling water |
2 teaspoons butter or stick margarine |
1 1/2 cups sliced shiitake mushroom caps (about 3/4 pound) |
1/2 cup chopped shallots |
2 garlic cloves, minced |
1 cup diced peeled baking potato |
1 cup fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon freshly ground black pepper |
1/2 cup smoked gouda cheese sauce |
1 tablespoon sherry |
Directions:
1. Combine the porcini mushrooms and boiling water in a bowl; cover and let stand 30 minutes. Drain porcini mushrooms in a colander over a bowl, reserving 1 cup liquid. Rinse and chop porcini mushrooms; set aside.
2. Melt butter in a large saucepan over medium-high heat. Add shiitake mushrooms, shallots, and garlic; sauté 6 minutes or until tender. Stir in the porcini mushrooms, 1 cup reserved liquid, potato, and next 4 ingredients (potato through pepper). Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in Smoked Gouda Cheese Sauce; cook 5 minutes or until thoroughly heated. Stir in sherry.
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