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adapted from Mark Bittman's The Minimalist Cooks at Home


  • 1 oz (about 1/2 cup loosely packed) dried porcini mushrooms
  • 1/2 cup baby portobello mushrooms, sliced
  • 1 clove garlic
  • 1 tsp. freshly ground black pepper
  • 2 tsp. kosher salt
  • 1/2 tsp. dried thyme
  • 1 tsp. olive oil
  • Butter
  • 2 1/2 cups of water


  • Bring water to a boil in a small pot.
  • Add dried mushrooms and simmer until tender, about 15 minutes.
  • Meanwhile, saute baby bellos in a pat of butter in a small saute pan until tender.
  • Transfer to a food processor.
  • Once dried mushrooms are tender, tranfer to food processor with a slotted spoon, reserving mushroom broth for another use (like stock!).
  • Add garlic and thyme and puree until smooth.
  • Season with salt and pepper.
  • Stir into risotto, pasta, soups, or use as a dip or spread.

Categories: Dip  Misc. Condiment  Mushroom  Spread  Topping 
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