Total Steps
11
Ingredients
14
Tools Needed
2
Ingredients
- pinch dried tarragon
- 0.125 teaspoon freshly ground pepper
- 0.5 teaspoon packed brown sugar
- 1 teaspoon fresh lemon juice
- 2 tablespoon dry vermouth or balsamic vinegar
- 3 ounce fresh mushrooms, thinly sliced (about 1 cup)
- 1 clove garlic, minced (or more if you like)
- 1 rib celery, coarsely chopped
- 1 large shallot, sliced (about 1/4 cup)
- 1 medium leek (white part only), well rinsed, dried, and coarsely chopped
- 1 teaspoon olive oil
- 1 cup hot water
- 0.5 cup hot water
- 0.5 ounce dried mushrooms
Instructions
1
Step 1
Soak dried mushrooms in 1 cup hot water.
2
Step 2
Heat 1 teaspoon olive oil in a medium saucepan over medium heat.
3
Step 3
Add leek, shallot, celery, and garlic to the saucepan and toss well.
4
Step 4
5 minutes
Cover the pan and cook, stirring once, until wilted.
5
Step 5
5 minutes
Stir in fresh mushrooms; cook covered, stirring once, until mushrooms are slightly soft and begin to give off juices.
6
Step 6
Strain the liquid from the soaked dried mushrooms over the saucepan. Press the mushrooms with the back of a spoon to extract as much liquid as possible.
7
Step 7
Wash each dried mushroom well and set aside.
8
Step 8
Stir in vermouth (or balsamic vinegar) and heat to boiling.
9
Step 9
5 minutes
Reduce heat and simmer uncovered.
10
Step 10
Stir in remaining ingredients.
11
Step 11
Serve hot.
Tools & Equipment
medium saucepan
spoon