Serves: 4
Total Calories: 230

1/2 cup water
1/2 cup dried porcini mushrooms
2 tablespoons extra virgin olive oil
7 cloves garlic thickly sliced
1 cup coarsely chopped onion
4 cups cauliflowerets
1/4 cup capers (rinse if packed in salt)
3 bay leaves
3 cups coarsely chopped white button mushrooms
2 1/2 cups coarsely chopped crimini mushrooms
1 (28-ounce) can diced tomato or 3 1/2 cups coarsely chopped plum tomatoes
2 tablespoons balsamic vinegar
pinch saffron
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

1. Bring the water to boil in a small pan, and add the porcini mushrooms. Turn off the heat, and let sit 20 minutes, or until the mushrooms have softened.

2. While the mushrooms soak, heat the oil in a mediumsized skillet over medium heat. Add the garlic, onions, cauliflower, capers, and bay leaves. Stirring occasionally, sauté 5 minutes, or until the ingredients are fragrant.

3. Over a bowl, strain the soaking porcini mushrooms through cheesecloth, then add the strained soaking water to the sautéing vegetables. Slice the porcini and add to the skillet along with the button and crimini mushrooms.

4. Stirring occasionally, simmer the ingredients for 15 minutes, or until the fresh mushrooms are soft. Add the tomatoes, vinegar, saffron, and rosemary, and continue to simmer 25 minutes, or until the cauliflower is tender.

5. Season with salt and pepper, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 230
Calories from Fat: 60

More Recipes from the Going Wild in the Kitchen Cookbook:
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Wild Mushroom Stew with Tomatoes and Capers
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