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Article: Dried mushrooms add bold flavor
- Article from:
- Chicago Sun-Times
- Article date:
- February 14, 1991
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Although we all love fresh, crisp vegetables, this is the time of
year to go for veggies that survive cold storage and longer cooking
with their flavor intact: carrots, potatoes, cabbage.
Stuffed cabbage, for example, is a good old dish that's often
neglected these days. Inexpensive and filling, it's also good for
you. Cabbage is one of those fiber-filled, nutrient-rich leafy
vegetables the cancer researchers want us all to eat more of.
In this version, a good dose of flavor is provided by intensely
flavored dried mushrooms. If you can't find dried Boletes (sold as
porcini, cepes or Polish mushrooms), use dried shiitakes. Although
you may balk at the price of dried mushrooms, this is ...