Dried Mushroom Puree
- Total Time
- 20 minutes
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Ingredients
- 1ounce dried porcini mushrooms (about ½ cup loosely packed)
- Salt and freshly ground black pepper
Nutritional analysis per serving (2 servings)
42 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 1 gram protein; 33 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine mushrooms with 2½ cups water in 4- or 6-cup saucepan, and turn heat to medium-high. Bring to boil, then adjust the heat so the mixture simmers gently. Cook until mushrooms are tender, 15 minutes.
- Step 2
Remove mushrooms with slotted spoon, and place in container of blender. Strain liquid from pan through a paper towel placed in a sieve, or through a couple layers of cheesecloth; there will be about 1 cup. Add most of the liquid to the mushrooms, and puree, adding remaining liquid, if necessary. (Reserve some liquid, if making a risotto or grain dish.)
- Step 3
Season to taste with salt and pepper; serve, or cover and refrigerate. Bring back to room temperature before serving.
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