Ingredients
cooking spray2 ounces dried mushrooms (shiitake, porcini)8 ounces mixed wild mushrooms (shiitake, cremini, oyster, chanterelle)3 tablespoons unsalted butter, divided3 tablespoons extra virgin olive oil, divided1½ cups minced shallots½ cup dry sherry¾ pound white button mushrooms, quartered¾ pound (approximately) Portobello mushrooms, cut into ½-inch slices1 red bell pepper, cored, seeded, thinly sliced3 green onions, cut into ¹∕8-inches slices½ cup lightly packed chopped parsley, divided1 teaspoon thyme1 teaspoon kosher salt½ teaspoon freshly ground pepper3 tablespoons salt-free tomato paste1 cup chicken or vegetable stock
Preparation
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 mushrooms.Heat 1 tablespoon each butter and olive oil in a 13-inch Cuisinart® nonstick skillet 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 remaining 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.
