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Ингредиенты
- 1 x lemon halved
- 4 x quinces
- 1 1/2 c. Madeira
- 1 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 ounce dry porcini mushrooms
- 3 Tbsp. unsalted butter
- 1 med onion minced fine
- 2 tsp chopped thyme
- 1 sprg thyme for garnish
- 1/2 lb wild mushrooms, such as shiitake or possibly oyster trimmed, and cut into 1" pcs
Инструкции
- Heat oven to 350 degrees. Juice lemon, place juice and both halves in large bowl of water. Peel quinces one at a time, halve, and core; transfer each half to acidulated water. Arrange quince halves, cut-side up, in 8- by 13-inch roasting pan. Drizzle with 1 c. Madeira; season with 3/4 tsp. salt and 1/4 tsp. pepper. Pour 2 c. water into pan. Cover tightly with foil. Cook till tender and translucent/soft, about 1 1/2 hrs.
- Meanwhile, place porcini mushrooms in bowl, cover with 1 c. boiling water; let stand till soft, about 30 min. Remove from water, reserving liquid; chop finely.
- Heat butter in large saute/fry pan over medium heat. Add in onion; cook, stirring, till translucent/soft, about 5 min. Add in porcini mushrooms, thyme, and wild mushrooms; cook over medium heat, stirring till mushrooms release liquid, about 10 min.
- Reduce heat to medium-low; add in reserved porcini liquid, remaining 1/2 c. Madeira, 3/4 tsp. salt, and 1/4 tsp. pepper. Continue to cook over low heat till liquid is reduced to glaze and mushrooms are tender, 8 to 10 min. Transfer to large bowl.
- Heat oven to 325 degrees. Cover each quince with mushroom mix, so mix almost spills over. Cover with foil; bake 10 to 15 min. Serve garnished with thyme sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 146 | |
| Calories from Fat 40 | 27% |
| Total Fat 4.51g | 6% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 444mg | 19% |
| Potassium 218mg | 6% |
| Total Carbs 14.42g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.16g | 3% |
| Protein 1.46g | 2% |
