Cuisinart CSC650U User Manual page 47

ß Lightly coat the interior of the ceramic pot with the cooking spray.
ß Place the dried mushrooms in a small bowl and cover with 500ml boiling water. Leave to stand for 10
minutes. Drain and reserve the liquid.
ß Remove and discard the tough stems, and chop. Place in the ceramic pot and mix with the wild mus-
hrooms.
ß Heat 1 tbsp each butter and olive oil in a frying pan and heat over medium heat. Add the shallots and
cook until softened, approximately 5 minutes.
ß Add the sherry and bring to the boil. Cook until reduced by half. Transfer to the ceramic pot.
ß Heat 1/2 tbsp butter and oil in the same frying pan, cook the button mushrooms until golden, in 2 batches.
Transfer to the ceramic pot. Brown half the Portobello mushrooms in 1/2 tbsp butter and 1/2 tbsp oil.
Repeat with second half of mushrooms and transfer to the ceramic dish.
ß Add the red pepper, spring onion, parsley, thyme and season well.
ß Combine the tomato paste with the reserved mushroom liquid and chicken stock. Stir into the ceramic
pot.
ß Cover and cook on 'Low' for 4 hours. Serve as a side dish or as a topping for Bruschetta.
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