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1
Heat oven to 350 degrees.
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2
Juice lemon, place juice and both halves in large bowl of water.
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3
Peel quinces one at a time, halve, and core; transfer each half to acidulated water.
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4
Arrange quince halves, cut-side up, in 8- by 13-inch roasting pan.
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5
Drizzle with 1 c. Madeira; season with 3/4 tsp.
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6
salt and 1/4 tsp.
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7
pepper.
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8
Pour 2 c. water into pan.
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9
Cover tightly with foil.
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10
Cook till tender and translucent/soft, about 1 1/2 hrs.
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11
Meanwhile, place porcini mushrooms in bowl, cover with 1 c. boiling water; let stand till soft, about 30 min.
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12
Remove from water, reserving liquid; chop finely.
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13
Heat butter in large saute/fry pan over medium heat.
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14
Add in onion; cook, stirring, till translucent/soft, about 5 min.
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15
Add in porcini mushrooms, thyme, and wild mushrooms; cook over medium heat, stirring till mushrooms release liquid, about 10 min.
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16
Reduce heat to medium-low; add in reserved porcini liquid, remaining 1/2 c. Madeira, 3/4 tsp.
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17
salt, and 1/4 tsp.
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18
pepper.
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19
Continue to cook over low heat till liquid is reduced to glaze and mushrooms are tender, 8 to 10 min.
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20
Transfer to large bowl.
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21
Heat oven to 325 degrees.
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22
Cover each quince with mushroom mix, so mix almost spills over.
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23
Cover with foil; bake 10 to 15 min.
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24
Serve garnished with thyme sprigs.
