Serves: 4
Total Calories: 222

1/4 cup dried porcini mushrooms
1 cup dried shiitake mushrooms caps
3 cups coarsely chopped portabella mushrooms
2 cups coarsely chopped carrots
2/3 cup coarsely chopped onion
7 cloves garlic thickly sliced
4 1/2 tablespoons fresh basil or 1 1/2 tablespoons dried
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1/4 cup chopped parsley

1. Preheat the oven to 425°F.

2. Place the porcini and shiitake mushrooms in a small mixing bowl and cover with water. Let sit for 20 minutes or until they soften. Remove and slice. Discard the soaking water, or save for soup stock or to water plants.

3. Transfer the sliced porcini and shiitake to a covered crock or baking dish, along with the portabella mushrooms, carrots, onions, garlic, basil, oil, and salt. Toss well.

4. Cover and bake for 35 minutes, or until the carrots are tender. Adjust the seasonings, if desired. 5. Add the parsley to the vegetables, stir, and serve.

For a Change . . .
• Soak the dried porcini and shiitake mushrooms in wine or stock instead of water.

Nutritional Facts:

Serves: 4
Total Calories: 222
Calories from Fat: 120

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