Vegetarian Mushroom Stew In Bread Bowls

• 1 ounce, weight Package Dried Porcini Mushrooms
• 1 cup Boiling Water
• 4 whole Kaiser Rolls, Or Any Roll That's 4 To 5 Inches Across And 3 Inches Thick
• 2 Tablespoons Olive Oil, Divided
• 2 whole Scallions, Or Green Onions, Chopped
• 2 teaspoons Finely Diced Garlic
• 8 ounces, weight Package White Mushrooms, Sliced
• 3 ounces, weight Package Of Shiitake Mushrooms, Sliced With Stems Discarded
• 8 ounces, weight Package Baby Portabella Mushrooms, Sliced
• 1 cup Fresh Tomato, Chopped
• 1 cup Vegetable Broth, Divided
• 1/4 cups Fresh Basil, Chopped
• Salt And Pepper, to taste
• 2 teaspoons Cornstarch
• 1/4 cups Fresh Parsley, Chopped
• 1/4 cups Organic Valley Swiss Or Cabot Monterey Jack For Topping

1. Preheat oven to 400u0b0F. Place the dried porcini mushrooms into a small bowl and pour in the boiling water. Let it stand until mushrooms are softened, about 10 minutes.
2. Using a serrated knife, slice the tops off the rolls. Using your fingers, carefully pull out enough bread to create a bowl like indention into the center of each. Using 1 tablespoon of oil, brush the insides of the bread bowl and the undersides of the tops. Place the bread bowls and tops (oil side up) on a baking sheet and bake until light gold and crisp, about 5 minutes. Remove from oven and set aside.
3. Add the remaining tablespoon of oil to a large skillet. Using medium heat, saute the scallions for a minute, then add the diced garlic and cook an additional 2 minutes.
4. Add in the white, shiitake and baby portabella mushrooms and cook, stirring frequently, until mushrooms are tender, about 5 minutes.
5. Scoop the soaked porcini mushrooms out of the liquid and drain them on paper towels. Coarsely chop the porcini. Strain the porcini liquid through a cheesecloth or paper towel-lined sieve and add the strained liquid into the pan, along with the chopped porcini.
6. Increase the heat to high and cook 5 minutes. Add the chopped tomatoes, all but 2 tablespoons of the broth, basil, salt and pepper and cook until slightly reduced, about 5 minutes. While it's boiling, combine the cornstarch with the remaining 2 tablespoons of broth in a small bowl then add it into the mushroom mixture. Cook, stirring until slightly thickened, for about 1 minute. Stir in parsley.
7. Spoon the stew into the bread bowls, sprinkle with shaved cheese and replace bread tops. Serve.
8. NOTE: Sizes of mushroom packages may vary. Use whatever you can find that is closest to the amounts used.

mushrooms, boiling water, kaiser rolls, olive oil, scallions, garlic, white mushrooms, shiitake mushrooms, mushrooms, fresh tomato, vegetable broth, ubc, salt, cornstarch, ubc, ubc

Taken from tastykitchen.com/recipes/soups/vegetarian-mushroom-stew-in-bread-bowls/ (may not work)