Ingredients
1/2
cup dried shiitake mushrooms
1
pound fresh shiitake mushrooms stems removed and caps quartered
1
pound small red potatoes, quartered
1
package (9 ounces) frozen artichoke hearts
1-1/2
tsp grated lemon zest
Directions
1.
In a small bowl, combine dried mushrooms and boiling water. Let stand 20 minutes until softened. With your fingers, lift the mushrooms out of their soaking liquid. Rinse and coarsely chop. Strain soaking liquid through a some sort of fine mesh and set aside.
2.
In a large skillet, heat oil over low heat. Add garlic and cook, stirring frequently, for two minutes. Add fresh and dried mushrooms, cook five minutes.
3.
Stir in potatoes, artichokes, lemon zest, lemon juice, salt, tarragon, and reserved mushroom soaking liquid and bring to a boil. Reduce to a simmer, cover and cook 25 minutes until potatoes and artichokes are tender.
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