Once modified, I loved this recipe. I'm a vegetarian personal chef and have cooked it for all my clients... plus for my big Thanksgiving gathering. Here are my modifications: sometimes I use celery, but fennel as a replacement also works nicely. I also use 1 peeled chopped apple and about 3 ounces of rehydrated porcini mushrooms. I use the 1 1/2 cups of porcini soaking water to moisten the sauteed vegetables toward the end of cooking (in place of the recipe's stock). Finally, I use at least 3 tablespoons of fresh, finely chopped herbs such as rosemary, oregano and thyme. If you don't have them fresh, definitely use dried. The porcini mushrooms and the fresh herbs really bring this dish to life.
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Once modified, I loved this recipe. I'm a vegetarian personal chef and have cooked it for all...