Thanks to ledom, who did all the work over on the prevention millennium diet thread under diet plans and typed up this recipe. I just put it into MasterCook, made a few non-substantive changes so the nutritional analysis could occur, put the Moosewood notes in, and copied it over here.
* Exported from MasterCook *
Wild Mushroom Stew Trieste -- 1 point
Recipe By : Moosewood Restaurant Low-Fat Favorites
Serving Size : 4 Preparation Time :0:00
Categories : Pasta-Pd Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1/2 oz porcini mushrooms -- dried
1/2 cup dry red wine
1/4 c water
3 onions -- chopped (3 to 4)
3 garlic cloves -- minced or pressed
1 tsp olive oil
1 large red bell pepper -- chopped
4 cups mushrooms -- such as cremini,
-- portabella, brown,
-- oyster, shitake,
-- cleaned & chopped
1 tsp dried basil
1 tsp dried thyme
28 ounces tomatoes, canned -- chopped
1 cup frozen green peas -- or fresh
3/4 cup sauerkraut -- or more, to taste
salt and ground back pepper to taste
Place the dried porcini, red wine and water in a small saucepan. Bring to a boil
on high heat. Immediately remove from the heat and set aside to soak for about
In a nonreactive soup pot, saute the onions and garlic in the olive oil for 2
minutes. Add the bell pepper, cover, and sweat on low heat for about 10
minutes, stirring occasionally to prevent sticking. Add the sturdier varieties of
mushrooms, such as portabella, cremini, brown, and moonlight. Stir in the basil
and thyme and cook for 5 minutes more.
Remove the porcini from the wine, squeeze dry, rinse with cold water, chop,
and add to the stew. Strain the wine and stir it into the stew. Stir in the
tomatoes, peas, and sauerkraut. Add the more delicate mushrooms, such as
oyster, shitake, or chanterelle. When the stew is hot, add salt and pepper to
taste. Serve right away.
per 12 oz. serving: 185 cal, 2.4 g fat, 8.5 g fiber, 7.7 g protein
I got about 6 servings out of this recipe when served over polenta.
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NOTES : "The cuisine of northeastern Italy reveals a fascinating intermingling of influences. THis stew has a sweet-and-sour tang characteristic of many Eastern European dishes. Intnse woodsy wild mushrooms make it a dramatic dish."
Menu suggestion: serve with polenta.