Pumpkin And Porcini Mushrooms

• 1 1/2 ounces dried porcini mushrooms
• Flour and salt for dredging
• 4 cups pumpkin, cut into cubes about 1-inch-by-1-inch-by- 1/2-inch
• 23 cup olive or vegetable oil
• 3 ounces thick sliced bacon, cut into 1/2-inch pieces
• 1 cup finely chopped onion
• 1/2 cup dry Marsala
• 5 juniper berries, crushed
• 1 teaspoon salt, or to taste
• Freshly ground black pepper to taste
• 2 tablespoons balsamic vinegar

1. Soak the porcini mushrooms in warm water to cover for about 25 to 30 minutes until soft.
2. Remove any grit and fibrous pieces and squeeze gently to remove water.
3. Combine the flour with about a teaspoon of salt and lightly dredge the pumpkin cubes.
4. Heat one-quarter cup of the oil in a large heavy skillet over medium-high heat.
5. Add enough cubes to cover the bottom of the pan comfortably without crowding.
6. Saute until lightly colored, turning to color all sides.
7. Remove with a slotted spoon to a bowl.
8. Continue until all the cubes are cooked and set aside.
9. Clean the skillet.
10. Pour in the remaining oil, heat and add the bacon.
11. Saute for two to three minutes until the bacon is separated and translucent.
12. Add the onions and continue to cook slowly for another 10 minutes, stirring occasionally.
13. Pour in the Marsala, stir and then add the juniper berries, mushrooms and salt and pepper.
14. Raise the heat and bring the mixture to a boil, cooking until the liquid is reduced by half.
15. Add the vinegar and pumpkin and cook for a few minutes more to warm the pumpkin through.

porcini mushrooms, flour, pumpkin, olive, bacon, onion, marsala, juniper berries, salt, freshly ground black pepper, balsamic vinegar

Taken from cooking.nytimes.com/recipes/2675 (may not work)