Soak your Porcini Mushrooms in warm water for about 30 minutes before
using in your recipes. Dried mushrooms rehydrate at about an 8:1 ratio.
Linguine with Prawns and Porcini
Elegant and wonderful!
1 12 oz. Linguine
Reconstitute Porcini mushrooms per package directions, drain off excess water and slice. Heat half the olive oil and sauté garlic until golden brown. Discard browned garlic. Add the sliced Porcini. Cook gently for about ten minutes. Season to taste with sea salt and ground pepper. Add the chopped tomatoes. In another pan heat the remaining oil and quickly toss in the prawns. Season. Sauté prawns for one minute, then add the wine. Over high heat allow wine to evaporate. Add Porcini mixture. Reduce heat. Cook pasta according to package directions, drain and incorporate the sauce. Garnish with parsley and serve at once.
Risotto with Porcini: top
Risotto with Porcini
1 package dried porcini mushrooms (1/2oz)
Soak the porcini in boiling water for 10 minutes. Lift out the mushrooms with a slotted spoon and set aside. Strain the soaking water, and then add enough of the vegetable stock to make 3 1/2 cups liquid. Coarsely chop the mushrooms. Heat the oil in the pressure cooker and sauté the leeks and garlic 1-2 minutes. Add oregano, rice, porcini, stock mixture, and salt. Lock lid in place, and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the heat with a quick-release method. Remove the lid. Stir in the parsley and cheese. Serve immediately in shallow soup bowls. (If, by any chance, the rice is not tender and creamy when you remove the lid, stir in a bit more stock and cook over medium heat, not under pressure, until rice is tender. Then add the parsley and cheese and serve.)
Porcini Sauce: top
1oz dried porcini mushrooms
Soak the mushrooms in water for at least 30 minutes. Slice them, reserving the liquid. In bowl, combine butter, garlic, and green onions. Microwave on high 1 minute. Stir in flour, salt, and pepper and then the strained soaking liquid and cream. Microwave on high 1 minute. Whisk well. Microwave another 1 minute's or until thickened nicely, adding additional cream or milk if necessary. Add sliced mushrooms and sherry. Taste and correct seasonings, and serve with pasta or with chicken or...
Mushroom Pasta: top
" Tagliatelle pasta topped with a fragrant, colorful porcini mushroom sauce which includes carrot, red bell pepper, red wine and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. "
Gnocchi with Porcini Sauce: top
Gnocchi with Porcini Sauce
Yield: 6 servings
6 lg Baking potato
(See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While hot, cut in half and scoop out pulp. Work pulp through ricer into large bowl (or mash using up-and-down motion only). Using fork, stir in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface. Gradually knead in 2 cups flour. Continue kneading until smooth and elastic, about 10 minutes. Shape dough into 6x4-inch loaf. Cut loaf into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter. Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If piece falls apart, add more flour to dough 1/4 cup at a time until pieces hold together when boiled. Using floured fork, press tines downward into each piece so it curls around fork. Arrange in single layer without touching on generously floured towel. Let gnocchi stand 3 to 4 hours at room temperature to dry.
Bring water and salt to boil. Add gnocchi. Stir gently with wooden spoon. When gnocchi come to surface let cook 2 minutes. Drain well. Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter. Sprinkle with Parmesan.
Chicken Scaloppini with Porcini Rosemary Sauce
4 (6- to 8-ounce) (175- to 225-g) boneless, skinless chicken breasts
Remove the chicken tenderloin, the thin, tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, across the grain. Pound the slices lightly between plastic wrap to a thickness of 1/4 inch (6 mm). Sprinkle with the salt, pepper and flour and set aside.
Pour the oil and 1 tablespoon of the butter into a large sauté pan and cook over high heat until the oil starts to sizzle, about 2 minutes. Add the prepared chicken scallops and cook 1 minute on each side until lightly brown. You may need to brown in 2 batches depending on the size of the pan. Remove the chicken from the pan and set aside. Pour off any excess oil.
Return the pan to high heat and stir in the porcini powder, rosemary and pine nuts, if you wish. The pan will start to smoke quickly. Immediately pour in the wine and boil until reduced by half, about 2-3 minutes. Add the chicken stock, bring to a boil and boil for 1 minute. Return the reserved chicken to the pan and reheat it in the sauce for 1 minute. Transfer the chicken to a serving platter. Add the remaining butter to the sauce, turn off the heat, and mix well. Pour the hot sauce over the chicken and serve.
Porcini Mushroom Powder
Grind 1/4- to 1/2-ounce (7- to 15-g) dried porcini mushrooms in a small processor or coffee mill to a powder consistency. Don't make large quantities of porcini powder at one time because the flavor can become unpleasantly strong when the powder is exposed to air for long periods.
As a substitute for the porcini mushroom powder, use dried shiitake mushroom powder or 1/2 of a beef bouillon cube, crumbled. The flavor of the sauce will be different with the bouillon cube, but still very tasty.
Asparagus Salad with Honey Mustard Dressing
Mushrooms with Tomato Sauce: top
Mushrooms with Tomato Sauce
Fettuccine con funghi porcini
Serves 4 - 6
1 - 2 oz dried porcini mushrooms, soaked, drained and shredded
Soak the dry porcini mushrooms in 1/4-cup hot water for about 1/2 an
Note: Makes an even tastier sauce with fresh, ripe tomatoes
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