What I did like was the recipe included prosciutto and dried porcini mushrooms. The recipe actually included just the mushroom broth. So I diced the soft porcini mushrooms and added them to the rice.
The recipe sautéed prosciutto and leeks, but I substituted shallots for the leeks.
Entree: Grilled Sea Bass served on top of proscuitto and shallots, and topped with the marinated tomatoes. The mushroom flavored liquid (with a splash of cream sherry) had been reduced and fresh ground pepper was added. The taste of the broth was superb and the combination of the tomatoes, prosciutto, shallots and sea bass was absolutely delicious!
Side: Rice with Diced Mushrooms. I used my usual 90 second rice and added the reduced mushroom broth and and diced mushrooms. Grated parmesan was grated on top prior to serving.
Wine: Long time favorite: Sonoma Cutrer
This meal made me believe the "old Jo" just might be back! My spouse also thought so too!