Baked Quinces With Wild Mushrooms Recipe

• 1 x lemon halved
• 4 x quinces
• 1 1/2 c. Madeira
• 1 1/2 tsp salt
• 1/2 tsp freshly-grnd black pepper
• 1 ounce dry porcini mushrooms
• 3 Tbsp. unsalted butter
• 1 med onion minced fine
• 2 tsp chopped thyme
• 1 sprg thyme for garnish
• 1/2 lb wild mushrooms, such as shiitake or possibly oyster trimmed, and cut into 1" pcs

1. Heat oven to 350 degrees.
2. Juice lemon, place juice and both halves in large bowl of water.
3. Peel quinces one at a time, halve, and core; transfer each half to acidulated water.
4. Arrange quince halves, cut-side up, in 8- by 13-inch roasting pan.
5. Drizzle with 1 c. Madeira; season with 3/4 tsp.
6. salt and 1/4 tsp.
7. pepper.
8. Pour 2 c. water into pan.
9. Cover tightly with foil.
10. Cook till tender and translucent/soft, about 1 1/2 hrs.
11. Meanwhile, place porcini mushrooms in bowl, cover with 1 c. boiling water; let stand till soft, about 30 min.
12. Remove from water, reserving liquid; chop finely.
13. Heat butter in large saute/fry pan over medium heat.
14. Add in onion; cook, stirring, till translucent/soft, about 5 min.
15. Add in porcini mushrooms, thyme, and wild mushrooms; cook over medium heat, stirring till mushrooms release liquid, about 10 min.
16. Reduce heat to medium-low; add in reserved porcini liquid, remaining 1/2 c. Madeira, 3/4 tsp.
17. salt, and 1/4 tsp.
18. pepper.
19. Continue to cook over low heat till liquid is reduced to glaze and mushrooms are tender, 8 to 10 min.
20. Transfer to large bowl.
21. Heat oven to 325 degrees.
22. Cover each quince with mushroom mix, so mix almost spills over.
23. Cover with foil; bake 10 to 15 min.
24. Serve garnished with thyme sprigs.

lemon halved, madeira, salt, black pepper, porcini mushrooms, unsalted butter, onion, thyme, thyme, wild mushrooms

Taken from cookeatshare.com/recipes/baked-quinces-with-wild-mushrooms-75454 (may not work)