HEMISPHERESMAGAZINE.COM
•
DECEMBER 2012
43
JODY ADAMS, RIALTO
Vegetarian guests will particularly love
this meat-free dish, which is flavored with
earthy porcini mushrooms and aged Gouda.
It’s just one of many inspired recipes dreamed
up by the James Beard Award–winning chef
and 2010 “Top Chef Masters” contestant for
her modern Mediterranean joint.
CAMBRIDGE, MASS.
STUFFED PEPPERSWITH
PORCINI ANDAGEDGOUDA
1
oz. dried porcini mushrooms
¼
c. extra-virgin olive oil
1
medium onion, finely chopped
2
cloves garlic, finely chopped
Salt and pepper
1
lb. white mushrooms, cleaned, trimmed
and chopped into ½-inch pieces
15-
oz. can diced tomatoes
1
t. sugar
½
lb. fresh spinach
2
c. short-grain brown rice, cooked
1
t. fresh thyme, chopped
6
bell peppers (about 2 lb.)
1½
c. aged Gouda, grated
1.
Put porcini in bowl, cover with ½ cup
warm water and let steep until soft,
approximately 15 minutes. Carefully
remove mushrooms without disturbing
layer of grit at bottom of bowl. Chop
fine. Let porcini-infused water sit to
allow any remaining grit to sink to bot-
tom, then carefully pour liquid into clean
bowl, leaving grit behind.
2.
Heat olive oil in large sauté pan over
medium. Add onion and cook until
tender, about 6 minutes.
3.
Add garlic, season with salt and
pepper and cook until fragrant, about a
minute. Stir in all mushrooms. Cover
and cook 3 minutes.
4.
Remove lid, season again with salt
and pepper and continue cooking, stir-
ring occasionally, until mushrooms are
golden brown, approximately 3 minutes.
Add porcini liquid, tomatoes and sugar;
cook 5 minutes. Add spinach, toss a few
times and cook until wilted. Add rice
and thyme, and toss until heated
through. Remove pan from heat and
stir in 1 cup cheese.
5.
Preheat oven to 400. Cut ¼ inch off
tops of peppers and scoop out seeds and
ribs. Season inside peppers with salt and
pepper and fill with rice mixture.
6.
Stand peppers in snug-fitting deep-
dish pan. Add ¼ inch water, cover with
foil and bake 20 minutes. Uncover and
bake until peppers are tender, approxi-
mately 20 minutes. Top with remaining
cheese and bake 5 minutes to melt.
