Marlene Maurer • Lakewood, Colo
February 9, 2007

1-2 oz. dried shiitake, morel and/or porcini mushrooms
1 lb. fresh mushrooms
1/2 c. shallots, chopped
2 t. garlic, chopped
1-1/2 t. curry powder
1/2 t. cumin
1 c. pistachios
2 Tbsp. olive oil
Salt and pepper
1 Tbsp. parsley
Sliced baguettes

Cover dried mushrooms with 2 c. hot water and let stand until soft, 15-30 minutes. Squeeze to release grit, rinse thoroughly while rubbing gently. Trim off and discard tough stems. Coarsely chop. Rinse, trim and coarsely chop fresh mushrooms. Melt butter in saucepan, add all mushrooms, shallots garlic, curry, and cumin. Stir often until all liquid evaporates and mixture is lightly browned, 6-8 minutes. Grind nuts in food processor until fine. Add oil and blend until mixture forms a paste. Add mushrooms and blend until smooth. Add salt and pepper to taste. Serve in a bowl and garnish by sprinkling with parsley. Serve with baguette slices.