Ingredient:
2 ounces of dried porcini mushrooms
1/3 cup extra virgin olive oil
3 shallots, chopped
1 tbsp fresh rosemary, finely chopped
1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
3 large cloves garlic, finely chopped
4 cups water
1 1/2 - 2 tsp salt
Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.
Method:
Soak the porcini mushrooms in 2 cups of hot water for about 15 minutes, or until they are soft. Set aside.
Heat a splash of the olive oil in a large thick-bottomed pot, saute the shallots for a couple of minutes, then stir in the rosemary and potatoes.
Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 cups of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender.
Serve as is or topped with any number of the ingredients listed above.
