Servings: 4 - 6
To make the deep flavors of this dish even more complex and delicious, add some dried porcini: soak about 1/3 cup dried porcini in hot water to cover; when soft, chop the porcini and add them to the fresh mushrooms after they’re cooked. Use about 1/2 cup of the soaking liquid in place of 1/2 cup of the stock (be careful not to include any grit that has accumulated on the bottom of the bowl).
Pile the potatoes loosely on the filling for a more appealing, fluffy look.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?