INGREDIENTS
1
package (3-1/2 ounces) fresh shiitake mushrooms*
1
tablespoon olive oil
1
large onion, chopped
4
cloves garlic, minced
1
package (8 ounces) button mushrooms, chopped
1
package (6 ounces) crimini mushrooms, chopped
1
cup chicken broth
1/2
cup chopped fresh tomato
2
tablespoons chopped fresh parsley
2
tablespoons grated Parmesan cheese
3
pita breads (6 inches each)
Italian parsley for garnish
*Or, substitute 1 ounce dried black Chinese mushrooms. Place dried mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess moisture. Prepare as directed in Step 1.
PREPARATION:
- Remove stems from shiitake mushrooms; discard stems and chop caps.
- Preheat broiler. Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes more, stirring often.
- Add chicken broth; bring to a boil. Cook about 10 minutes or until liquid is absorbed. Remove from heat. Stir in tomato, chopped parsley and cheese. Spoon into bowl.
- Meanwhile, split each pita bread horizontally in half. Stack halves; cut stack into 6 wedges. Arrange wedges in single layer on baking sheet. Broil 4 inches from heat 1 to 3 minutes or until wedges are toasted.
- Arrange toasted pita bread triangles and warm dip on serving platter. Garnish, if desired.
This recipe appears in:
Meat
NUTRITIONAL INFORMATION:
Serving Size:
3 pita triangles with 1 tablespoon ratatouille per triangle
Carbohydrate
10 g
Cholesterol
1 mg
Total Fat
2 g
Calories from Fat
27 %
Calories
67
Protein
3 g
Sodium
195 mg
DIETARY EXCHANGE:
Fat
1/2
Vegetable
1/2
Starch
1
