Mushroom Stew

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            FOOD FUNNY
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Thanks again to George in Poughkeepsie for today's chuckle.

One Sunday a farmer went to church. As it turned out, he was the only
one present so the preacher asked him if he wanted to hear the sermon.
The farmer said, "I'm not too smart, but if I went to feed my cattle
and only one showed up, I'd feed him."

So the preacher began his sermon. After two and a half hours the
minister finally finished and came down to ask the farmer how he had
liked the sermon. "I'm not too smart," the farmer slowly replied,
"but if I went to feed my cattle and only one showed up, I sure
wouldn't feed him all the hay."

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            TODAY'S RECIPE
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Here's a hearty stew for the vegetarians among us, and for those who
just like mushrooms.

Mushroom Stew

1/2 oz (14 g) dried porcini mushrooms
1 cup (250 ml) hot water
4 Tbs (60 ml) butter or olive oil
1 onion, finely chopped
2-4 cloves garlic, finely chopped
2-3 lbs (900-1350 g) assorted fresh mushrooms such as
crimini, portobello, oyster, shiitake, or white button, trimmed
and coarsely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme
1/4 cup (60 ml) dry sherry, Marsala, or Madeira (optional)
1 can (14 1/2 oz, 411 g) chopped tomatoes, drained
1 tsp (5 ml) balsamic vinegar
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Soak the dried mushrooms in the hot water until tender, 20 to 30
minutes. Drain and strain the liquid through a paper towel or coffee
filter and set aside. Chop the mushrooms and set aside. Heat the
butter in a heavy pot over moderate heat and saute the onion and
garlic until tender but not brown, about 5 minutes. Add the mushrooms
and saute until most of the liquid they release has evaporated, about
10 minutes. Add the remaining ingredients and the reserved soaking
liquid and bring to a boil. Reduce the heat and simmer uncovered for
10 minutes. Garnish with chopped parsley. Serves 4 to 6.
Received on Wed Dec 8 06:16:52 2004