Dried porcini mushrooms have a rich, earthy flavor and chewy texture when reconstituted in hot water. If you can’t find them, sauté 2 cups of shiitake mushrooms in a little olive oil 7 to 10 minutes, or until brown and crisp.
- 1 0.5-oz. pkg. dried porcini mushrooms
- 4 cloves garlic, minced (about 4 tsp.)
- 4 whole-wheat English muffins, split
- 3 Tbs. sun-dried tomato paste
- 1 5.5-oz. pkg. fresh herb goat cheese
- Combine mushrooms and 1 cup boiling water in small bowl, and soak 30 minutes. Remove mushrooms with slotted spoon, and finely chop. Strain liquid through sieve into saucepan.
- Add chopped mushrooms and garlic to mushroom liquid, and bring mixture to a boil. Reduce heat to medium, and simmer 5 minutes, or until liquid is almost evaporated.
- Lightly toast English muffins. Spread each muffin half with tomato paste, and top with mushroom mixture.
- Preheat broiler. Divide goat cheese into 8 equal portions, and place one in center of each muffin half. Place muffins on baking sheet, and broil 1 to 2 minutes, or until heated through. Serve immediately.
- Serving Size: Serves 4
- Calories: 262
- Carbohydrate Content: 30 g
- Cholesterol Content: 18 mg
- Fat Content: 10 g
- Fiber Content: 5 g
- Protein Content: 15 g
- Saturated Fat Content: 6 g
- Sodium Content: 399 mg
- Sugar Content: 6 g