Place the porcini mushrooms in a small heatproof bowl. Bring the water to a boil in a small saucepan over high heat and pour it over the porcinis. Let the mushrooms sit until softened, about 12 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment Read More…
Heat oil in a large saucepan over medium-high heat until shimmering. Add bacon and cook until fat begins to render and bacon is lightly browned, about 2 minutes. Stir in mushrooms, tossing until coated with oil. Cook, stirring, until mushrooms have browned and bacon has rendered most of its fat, about 5 minutes longer. Stir Read More…
Ok – this recipe is a little fiddly for weeknight cooking, but that Napa cabbage will hold up beautifully until this weekend and what a great idea to use those lovely leaves for lasagna instead of in yet another Asian-flavored slaw. (Although I do love those Asian-flavored slaws.)
This recipe comes from Better Homes and Gardens magazine.