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Title: Porcini Mushroom Shepherd's Pies Categories: Main, Dishes Yield: 8 Servings 2 c Water 1 oz Dried porcini mushrooms 1 1/2 c Milk 2 lb Russet potatoes, peeled and -cut in 1", pieces 8 tb Ons, butter 2 1/2 c Green beans, about 8 ounces 3 Carrots, cut ino -1/4-inch-thick slices 2 c Frozen corn kernels 1 1/2 c Chopped onions 1 lb Sliced mushrooms 3 tb Ons, all-purpose flour 4 ts S, soy sauce 1 1/2 ts S, dried thyme Bring water and porcini to boil in small saucepan. Reduce heat to medium-low; simmer until liquid us reduced to 3/4 cup, about 25 minutes. Using slotted spoon, transfer porcini to cutting board. Coarsely chop porcini. Transfer to bowl and reserve. Strain liquid into 2-cup measuring cup, leaving any sandy residue behind. Add 3/4 cup milk to porcini liquid; reserve. Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add 3/4 cup milk and 5 tablespoons butter. Using electric mixer, beat until smooth. Season with salt and pepper. Cook beans and carrots in large pot of boiling salted water 3 minutes. Add corn; boil until all vegetables are tender, about 3 minutes longer. Drain. Preheat oven to 400#161#F. Butter eight 1-1/4-cup custard cups. Melt 3 tablespoons butter in large skillet over medium heat. Add onions; saute until golden, about 8 minutes. Stir in sliced mushrooms and porcini. Cover and cook 5 minutes. Uncover; cook until almost all liquid is absorbed, about 6 minutes. Add flour; stir 2 minutes. Stir in soy sauce, thyme and porcini liquid. Bring to boil, stirring. Reduce heat; simmer to thicken sauce, about 2 minutes. Stir in vegetables. Divide among custard cups. Spoon potatoes over; smooth tops. Bake until golden, about 15 minutes. Nutr. Links: 0 0 0 4796 0 0 0 260 0 0 0 0 0 0 Per serving: 300 Calories; 14g Fat (39% calories from fat); 8g Protein; 41g Carbohydrate; 37mg Cholesterol; 298mg Sodium Recipe by: Bon Appetit/January 1997 Posted to FOODWINE Digest 02 Feb 97 by "McNamara, Kelly" |