6 c. Water
1 oz. Dried Porcini Mushrooms
1 oz. Dried Shiitake Mushrooms
2 Tbsp Butter
8 oz. Marscapone or Cream Cheese
4 c. Mushroom Stock (reserved from soaking mushrooms)
1/4 tsp. Thyme leaves, dried
1/2 tsp. Garlic powder
1/2 tsp. Onion Powder
Salt & Pepper to taste
What to Do:
Bring water to a boil over high heat, add dried mushrooms, cover, turn off heat and let soak for 30 minutes. Drain, reserving mushrooms stock.
In a large saucepan melt butter, add mushrooms, thyme and mushrooms stock and bring to boil over high heat. Cook uncovered for about 15 minutes.
Stir in Marscapone or cream cheese and spices, continue cooking over high heat for 15-20 minutes until reduced to a nice saucy consistency.
Makes 6 servings
I like to use this over a burger patty, as shown, or a steak or chicken breast.
Sodium: 141 mg Fat: 17.16 g Total Carbs: 7.6 g Fiber: 1.9 g NetCarbs: 5.7 g VeggieNetCarbs: 4.35 g Protein: 4.41 g Calories: 198