Shared by Cheryl on AOL.

Mixed Mushroom Stew
Great Taste Lowfat Vegetables Time-Life

1/2 oz dried porcini or polish mushrooms
1 Cup boiling water
1 TBS olive oil
4 shallots finely chopped or 1/2 cup chopped scallion whites
3 cloves minced garlic
1 lb button mushrooms, thickly sliced
3/4 lb shitake mushrooms thickly sliced
1 cup chopped tomatoes (fresh or canned, no salt added)
1 cup chicken broth
1/3 cup chopped fresh basil
1/2 tsp salt
1/4 tsp ground pepper
2 tsp cornstarch mixed with 1 Tbsp water
1/4 cup chopped fresh parsley
4 tsp grated parmesan cheese

Combine dried mushrooms with boiling water and let stand until softened. Preheat oven to 400. Brush inside of bread bowls with 1 tsp of the olive oil. Bake shells for 7 minutes or until lightly golden and crisp. (I believe this makes the bowls able to stand liquids without gettnig mushy.)

In a large non stick skillet, heat the remaining 2 tsp oil until hot but not smoking over medium heat. Add the shallots and garlic and cook, stirring frequently, until the shallots are softenend, about 4 minutes. Add the button and shitake mushrooms and cook, stirring frequently, until the mushrooms are tender, 7 minutes.

Scoop the dried mushrooms from their soaking liquid, reserve the liquid, then rinse and coarsely chop the mushrooms. Strain the liquid through a paper towel-lined sieve and add to the pan along with the mushrooms. Increase the heat to high and cook for 5 minutes. Add the tomatoes, broth, basil, salt, and pepper and cook until slightly reduced, about 5 minu;tes. Bring to a boil, stir in the cornstarch mixture, and cook, stirring, until slightly thickened, about 1 minute. Stir in the parsley, Spoon the stew into the bread bowls, sprinkle the Parmesan over, replace the tops, and serve.

Fat 7 G
Calories 297
Sat Fat 1.2 G
Carbs 49 G
Protein 13 G

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