The Australian Women’s Weekly Food Magazine - - Weekday Do−It−Yourself -

15g dried porcini mush­rooms ½ cup (125ml) hot wa­ter

⅓ cup (80ml) olive oil

2 es­chalots (50g), chopped finely 375g por­to­bello mush­rooms,

chopped finely

200g swiss brown mush­rooms,

chopped finely

6 sprigs fresh lemon thyme 4 cloves gar­lic, crushed

¼ cup (60ml) dry sherry 2 tea­spoons sea salt 1 Place porcini mush­rooms in a small bowl, cover with the hot wa­ter. Stand for 10 min­utes or un­til mush­rooms have soft­ened. Drain, re­serv­ing ¼ cup of porcini wa­ter. Finely chop re­hy­drated mush­rooms.

2 Heat half the oil in a large fry­ing pan on medium heat. Add half the es­chalots; cook, stir­ring oc­ca­sion­ally, for 3 min­utes or un­til soft­ened slightly. Add half the porcini mush­rooms and half the com­bined fresh mush­rooms; cook, stir­ring oc­ca­sion­ally, for 6 min­utes or un­til mush­rooms have re­duced and browned. Trans­fer to a medium heat­proof bowl. Re­peat with re­main­ing oil, es­chalots and mush­rooms. Re­turn all mush­rooms to pan with thyme and gar­lic; cook, stir­ring, for 2 min­utes or un­til fra­grant. 3 Add sherry and re­served porcini wa­ter; cook for 5 min­utes or un­til liq­uid has re­duced and mush­room mix­ture forms a paste. Stir in salt. Serve warm, or cool com­pletely be­fore cov­er­ing with a layer of olive oil and stor­ing in an air­tight jar for up to 3 days.

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