Cheese Dip with Dried Tomato and Shiitake Mushroom
INGREDIENTS 2 to 4 servings
5 grams dried sliced shiitake mushroom, cut or break into 1cm square
10 grams dried tomato
30 grams cottage cheese
+ Basil (optional)
1/2 tbsp honey
1 tbsp white wine
1/4 tsp salt
1 tbsp olive oil
Place the dried shiitake mushroom in a bowl and cover with 30ml water.
Soak for 15 minutes, reserve the liquid.
Place the dried tomato in a bowl, and pour in enough water to cover.
Soak for 15 minutes. Drain and squeeze the tomato, and cut into 1cm
Place shiitake mushroom, tomato and 20ml of the reserved liquid in a small
saucepan, cover and cook on medium heat. Bring to a boil then lower heat
and simmer. Reduce the sauce until slightly wet, not soupy, about 15 minutes.
Remove pot from heat, stir in the honey.
Cool, stir in the cottage cheese, and sprinkle on the basil if desired, and serve with baguette.