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INGREDIENTS

1 Lemon ; halved
1 1/2 c Madeira
1 md Onion ; chopped fine
1 1/2 ts Salt
3 tb Unsalted butter
1 Sprig thyme, fresh ; for garnish
1/2 ts Freshly-ground black pepper
1 oz Dried porcini mushrooms
1/2 lb Wild mushrooms ; such as Or oyster; trimmed, and Cut into 1" pieces
2 ts thyme, dried ; Minced
4 Quinces

Servings

INSTRUCTIONS

Heat oven to 350 degrees. Juice lemon, place juice and both halves in large bowl of water. Peel quinces one at a time, halve, and core; transfer each half to acidulated water. Arrange quince halves, cut-side up, in 8- by 13-inch roasting pan. Drizzle with 1 cup Madeira; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Pour 2 cups water into pan. Cover tightly with foil. Cook until tender and translucent, about 1 1/2 hours. Meanwhile, place porcini mushrooms in bowl, cover with 1 cup boiling water; let stand until soft, about 30 minutes. Remove from water, reserving liquid; chop finely. Heat butter in large saute pan over medium heat. Add onion; cook, stirring, until translucent, about 5 minutes. Add porcini mushrooms, thyme, and wild mushrooms; cook over medium heat, stirring until mushrooms release liquid, about 10 minutes. Reduce heat to medium-low; add reserved porcini liquid, remaining 1/2 cup Madeira, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Continue to cook over low heat until liquid is reduced to glaze and mushrooms are tender, 8 to 10 minutes. Transfer to large bowl. Heat oven to 325 degrees. Cover each quince with mushroom mixture, so mixture almost spills over. Cover with foil; bake 10 to 15 minutes. Serve garnished with thyme sprigs. Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 103 Calories (kcal); 4g Total Fat; (61% calories from fat); 1g Protein; 5g Carbohydrate; 12mg Cholesterol; 404mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Baked Quinces with Wild Mushrooms

1  Lemon halved
1 1/2 c Madeira 
1 md Onion chopped fine
1 1/2 ts Salt 
3 tb Unsalted butter 
1 Sprig  thyme, fresh for garnish
1/2 ts Freshly-ground black pepper 
1 oz Dried porcini mushrooms 
1/2 lb Wild mushrooms such as Or oyster; trimmed, and Cut into 1" pieces
2 ts thyme, dried Minced
4  Quinces

Heat oven to 350 degrees. Juice lemon, place juice and both halves in  large bowl of water. Peel quinces one at a time, halve, and core;  transfer each half to acidulated water. Arrange quince halves,  cut-side up, in 8- by 13-inch roasting pan. Drizzle with 1 cup  Madeira; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Pour  2 cups water into pan. Cover tightly with foil. Cook until tender and  translucent, about 1 1/2 hours. Meanwhile, place porcini mushrooms in  bowl, cover with 1 cup boiling water; let stand until soft, about 30  minutes. Remove from water, reserving liquid; chop finely. Heat  butter in large saute pan over medium heat. Add onion; cook,  stirring, until translucent, about 5 minutes. Add porcini mushrooms,  thyme, and wild mushrooms; cook over medium heat, stirring until  mushrooms release liquid, about 10 minutes. Reduce heat to  medium-low; add reserved porcini liquid, remaining 1/2 cup Madeira,  3/4 teaspoon salt, and 1/4 teaspoon pepper. Continue to cook over low  heat until liquid is reduced to glaze and mushrooms are tender, 8 to  10 minutes. Transfer to large bowl. Heat oven to 325 degrees. Cover  each quince with mushroom mixture, so mixture almost spills over.  Cover with foil; bake 10 to 15 minutes. Serve garnished with thyme  sprigs.    Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997"  S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 103 Calories (kcal); 4g Total Fat; (61% calories from  fat); 1g Protein; 5g Carbohydrate; 12mg Cholesterol; 404mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  1 Fat; 0 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 8

Calories: 313
Calories from Fat: 235 (75%)

Amt Per Serving		% DV

	Total Fat 26.1g	35 %
	Saturated Fat 16.5g	82 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 1g
Cholesterol 68.7mg		21 %
Sodium 10.7mg		0 %
Potassium 353.2mg		9 %
Total Carbohydrate 13.2g		4 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 10.9g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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