Denise says:

I love this combination of roasted peppers and dried porcini mushrooms which can be served warm or cold. Packed with the flavours of the Mediterranean it is a delicious salad accompaniment or starter for both fish and meat meals. Add some mozzarella or feta cheese and some rocket leaves to make a more substantial lunch or vegetarian option. As well as straightforward to make, it is also ideal for Shabbat. It keeps well in the refrigerator overnight as the flavours mature.

Preparation Time: 15 minutes plus 10 minutes soaking time
Cooking Time: 15 minutes
Serves: 6 people

Ingredients:

100g dried porcini mushrooms
3 tablespoons mushroom soaking liquid
3 tablespoons olive oil
3 cloves of garlic- peeled and finely chopped
3 red peppers – de seeded and finely sliced
2 yellow peppers – deseeded and finely sliced
1 fennel – thinly sliced
Sea salt and freshly ground black pepper – to taste

Garnish
Roughly chopped fresh basil
2 tablespoons pine nuts - roasted

Method

1)Pour a minimum amount of cold water over the porcini mushrooms to re hydrate them. Leave for 10 minutes. Pick them out with a fork so that any grit stays at the bottom of the bowl. Strain the liquid and keep for cooking later and use any remaining for stock, soup and risottos.
2)Heat the olive oil in a large frying pan. Sauté the garlic until soft but not burnt. Add the sliced peppers and fennel and continuing to sauté for a further 5 minutes. Add the porcini, 3 tablespoons of the reserved porcini liquid and simmer for a final 5 minutes.
3)Season with salt and freshly ground black pepper.
4)Roast the pine nuts in a dry frying pan for 2 minutes or until golden. Remove and set aside.

To Serve the stylish way: Serve at once with a garnish of roughly chopped fresh basil and pine nuts or enjoy cold as required. (Sprinkle the basil and pine nuts just before serving.)
Tagged in: Dinner Party, Mediterranean, Mushrooms, Parev, Peppers, Salads, Shabbat