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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450ºF. | 2. Slice fresh mushrooms 1/4-inch thick. | 3. Soak dried mushrooms in a bowl of hot water until tender, about 10 minutes; rinse and squeeze to dry. | 4. Heat a 12-inch ovenproof skillet until very hot. | 5. Add olive oil and fresh mushrooms. | 6. Cook, while stirring frequently, over high heat until mushrooms release their liquid, about 10 minutes. | 7. Add the shallots, garlic, rehydrated mushrooms; cook until liquid has evaporated. | 8. Add broth, cognac, butter, salt, pepper and sprigs of rosemary and thyme. | 9. Transfer skillet to the oven and roast, stirring twice, for 30 minutes. | 10. Stir in parsley. | 11. Serve warm on garlic bread with Parmesan curls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	3	lbs	mixed steammed	28.9165	5.7748	1.9051	0.4167
mushroom	3	ounces	dried	28.9165	5.7748	1.9051	0.4167
olive oil	1/4	cup		477.36	0.0	0.0	54.0
shallot	3	tablespoons	choped	21.6	5.04	0.75	0.03
garlic	6	cloves	crushed	26.82	5.9508	1.1448	0.09
chicken broth	1/4	cup	low sodium	19.53	0.4725	2.7846	0.6552
cognac	3	tablespoons		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt	1 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
rosemary	2	sprigs		-	-	-	-
thyme	2	sprigs		-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
parmesan cheese	1 1/4	1/4	shaved	370.0	40.0	40.0	5.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.