STEAMED BROCCOLI WITH WILD MUSHROOMS (for four)
½ ounce dried porcini mushrooms
¾ cup hot water
2 tablespoons olive oil
¾ pound fresh shiitake mushrooms, stemmed and thinly sliced
½ cup chopped shallots
1-1/2 pounds steamed broccoli
2 to 3 tablespoons unsalted butter
- Place the porcini in a medium bowl. Pour hot water over them, cover and let stand until softened, about 30 minutes. Using a slotted spoon, transfer the porcini to a cutting board and chop them. Pour soaking liquid through a strainer lined with wet paper towel and set over a small bowl. Reserve liquid.
- Heat oil in a large, heavy skillet over medium-high heat, add shiitake mushrooms and sauté until tender and beginning to brown, about 6 minutes. Add shallots and sauté 2 minutes. Add porcini, pour in reserved soaking liquid, and boil until almost all liquid evaporates, about 2 minutes. Season to taste with salt and pepper and transfer to a bowl. (Mushrooms and broccoli can be made one day ahead. Cool to room temperature, cover separately, then chill. Return to room temperature before proceeding.)
- Melt butter in a large skillet over medium-high heat, add mushrooms and broccoli and sauté until heated through, about 3 minutes.
adapted from Bon Appetit Magazine, November, 1999