|1/2 cup||dried shiitake mushrooms|
|1 1/4 cups||boiling water|
|1 tbsp||olive oil|
|5 cloves||garlic, minced|
|1 lb||fresh shiitake mushrooms, stems removed and caps quartered|
|1 lb||small red potatoes, quartered|
|1 (9 oz.)||package frozen artichoke hearts|
|1 1/2 tsp||grated lemon zest|
|2 tbsp||fresh lemon juice|
In a small bowl, combine dried mushrooms and boiling water. Let stand 20 minutes until softened. With your fingers, lift mushrooms out of their soaking liquid. Rinse and coarsely chop. Strain soaking liquid through a fine-mesh sieve lined with paper towel; set aside.
In a large skillet, heat oil over low heat. Add garlic and cook, stirring frequently, for 2 minutes or until soft. Add fresh and dried mushrooms, cook 5 minutes or until fresh mushrooms begin to soften.
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. Serve immediately as a vegetarian main course or as a side dish for meat and poultry.