Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Quinces with Wild Mushrooms in a Madeira Glaze By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Servings: 8 This vegetable and fruit side dish makes a delicious accompaniment to our Prime Rib Roast. Ingredients 1 lemon, cut in half 4 quinces 1 ½ cups Madeira 1 ½ teaspoons salt ½ teaspoon freshly ground pepper 1 ounce dried porcini mushrooms 3 tablespoons unsalted butter 1 medium onion, finely chopped 2 teaspoons minced fresh thyme leaves, plus sprigs for garnish ½ pound wild mushrooms, such as shiitake or oyster, trimmed and cut into 1-inch pieces Directions Heat oven to 350 degrees. Juice lemon, place juice and both halves in large bowl of water. Peel quinces one at a time, halve, and core; transfer each half to acidulated water. Arrange quince halves, cut side up, in 8-by-13-inch roasting pan. Drizzle with 1 cup Madeira; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Pour 2 cups water into pan. Cover tightly with foil. Cook until tender and translucent, about 1 1/2 hours. Meanwhile, place porcini mushrooms in bowl, cover with 1 cup boiling water; let stand until soft, about 30 minutes. Remove from water, reserving liquid; chop finely. Heat butter in large saute pan over medium heat. Add onion; cook, stirring, until translucent, about 5 minutes. Add porcini mushrooms, thyme, and wild mushrooms; cook over medium heat, stirring until mushrooms release liquid, about 10 minutes. Reduce heat to medium low; add reserved porcini liquid, remaining 1/2 cup Madeira, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Continue to cook over low heat until liquid is reduced to glaze and mushrooms are tender, 8 to 10 minutes. Transfer to large bowl. Heat oven to 325 degrees. Cover each quince with mushroom mixture, so mixture almost spills over. Cover with foil; heat in oven 30 minutes until hot. Remove foil; bake 10 to 15 minutes. Serve garnished with thyme sprigs. Print