- Chef's Knife: Essential for slicing mushrooms and prosciutto thinly.
- Cutting Board: A sturdy surface to safely chop ingredients.
- Mixing Bowl: For combining dressing ingredients.
- Whisk: Useful for making emulsified sauces or dressings.
- Measuring Cups and Spoons: Accurate measurements are key in cooking.
- Blender (optional): Can be used to finely chop mushrooms if desired, though a food processor might also work well.
- Spatula: Useful for stirring dressings or spreading prosciutto on a plate after preparation.
- Food Storage Container: For storing leftover dressing or ingredients before cooking.
- Cutting Board Cover: To keep the cutting board clean and extend its life.
- Rolling Pin (optional): Could be used creatively for crushing garlic if not using a mortar and pestle, though this is less common in dressing preparation.
8 cups 1/2-inch cubes rustic rosemary bread (from one 14 1/2-ounce loaf)
1 ounce dried porcini mushrooms*
2 cups boiling water
4 teaspoons vegetable oil
1 3-ounce package thinly sliced prosciutto, cut crosswise into 1/4-inch-wide slices
6 tablespoons (3/4 stick) butter
1/2 pound small button mushrooms, trimmed
1/2 pound small fresh shiitake mushrooms, stemmed, quartered
1 cup chopped onion
3 garlic cloves, minced
2 1/2 teaspoons crushed dried rosemary
1 cup dry white wine
1 cup chopped green onions, divided
2 large eggs, beaten to blend
1 cup (about) low-salt chicken broth
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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