Closed Thread
Thread Tools
Old 02-26-2000, 09:52 AM   #1  
Junior Member
Thread Starter
Join Date: Oct 1999
Posts: 17


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
-------- ------------ --------------------------------
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,
-- chanterelle,
-- moonlight
-- oyster, shitake,
-- cleaned & chopped
1 tsp dried basil
1 tsp dried thyme
28 ounces tomatoes, canned -- chopped
-- undrained
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
20 min.
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.

Serves 4
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.

- - - - - - - - - - - - - - - - - -

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.

midlife is offline  
Closed Thread

Related Topics
Thread Thread Starter Forum Replies Last Post
Cream of Mushroom Soup Jennifer 3FC Soups and Sauces 0 10-02-2003 10:01 PM
wild yam cream Suzanne 3FC Does it Work? 2 03-13-2002 02:25 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -4. The time now is 12:27 AM.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.