2 ounces dried mushrooms
10 ounces mixed wild mushrooms (shiitake, cremini, oyster, chanterelle)
3 tablespoons unsalted butter, divided
3 tablespoons extra virgin olive oil, divided
1½ cups minced shallots
½ cup dry sherry
1 pound white button mushrooms, quartered
1 pound (approximately) portobello mushrooms, cut into ½-inch slices
1 red bell pepper, cored, seeded, thinly sliced
4 green onions, cut into
½ cup lightly packed chopped parsley, divided
1 teaspoon thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
3 tablespoons salt-free tomato paste
1 cup chicken or vegetable stock
Nutritional information per serving:
Calories 204 (42% from fat) • carb. 24 • pro. 5g • fat 10g • sat. fat 3g
• chol. 12mg • sod. 246mg • calc. 31mg • fiber 4g
Lightly coat interior of ceramic pot of the Cuisinart® Slow Cooker with cooking spray.
Place dried mushrooms in small bowl; cover with 2 cups boiling water. Let stand for 10 minutes; drain, reserving soaking liquid. Remove and discard tough stems; chop. Place in ceramic pot of Cuisinart™ Slow Cooker with mixed wild mush- rooms.
Heat 1 tablespoon each butter and olive oil in a 12-inch Cuisinart® nonstick skil- let over medium heat. Add shallots; cook until soft, about 5 minutes. Add sherry; bring to boil. Cook until reduced by half. Add to mushrooms in slow cooker.
Heat ½ tablespoon each butter and oil in same skillet; cook white mushrooms
until golden in two batches. Transfer to slow cooker. Brown portobellos in remain-
ing butter/oil in 2 batches. Transfer to slow cooker. Add red pepper, green onions,
parsley, thyme, salt and pepper to slow cooker. Combine tomato paste, reserved
mushroom liquid and chicken stock; stir in. Cover and press the on/off button to
turn the unit on. Set time to 4 hours and press Low; slow cooker will automatically
switch to Warm until ready to serve.
Serve as a side dish or as a topping for bruschetta.