Title: Shiitke and Porcini Posole
Categories: Entree Japanese
Yield: 4 Servings

20		Dried Shiitake Mushrooms; stemmed, caps broken into 4-6 piec
1/2	oz	Dried Porcini Mushrooms
1	qt	Hot Meat Broth; such as pork, beef, chicken, duck or a combi
2	c	Cooked Hominy
		Salsa
		Salt
		Black Pepper
		Slices of Jack Cheese

Combine the mushrooms and hot broth in a saucepan. Cover and let sit until softened, 15-20 minutes. when the mushrooms are soft, add the hominy and salsa to taste. Simmer 15-25 minutes, or until the flavors are melded. Season to taste with salt and pepper and serve right away, either as is or ladled over a slab of Jack cheese.

Per serving: 130 calories, 8 g protein, 26 g carbohydrate, 4 mg sodium, 4 g fiber, no fat, no cholesterol.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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