For this soup I used a combination of
dried porcini for that earthy rich flavor only a porcini can add as well as fresh mushrooms.
Not exact matches
But
for more intensely flavored
dried culinary mushrooms (e.g. truffle,
porcini) just add a bit at a time, tasting as you go until the flavor is to your liking.
:) Linguine with
porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g
dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak
porcini in 1/2 cup (120 ml) boiling water
for 10 minutes.
2 ounces
dried mushrooms (such as morels,
porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems
for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
While Passover brisket is typically cooked in tomato and red wine, chef Jenn Louis of Lincoln in Portland, Oregon, also adds reconstituted
dried porcini mushrooms and their soaking liquid
for a punch of umami flavor.
A Genoese mushroom sauce
for pasta or polenta, with
dried porcinis, tomato, onions, celery, carrots, garlic, and a little red wine.
Boil the water in a kettle and pour into a large bowl containing the
dried porcini mushrooms, let sit
for roughly 20 min.
I made a mushroom and corn cob broth with about 8 cups water, the corn cobs left over from stripping my ears
for the soup, 1 onion, 1 large leek, 6 garlic cloves, 1 bunch parsley, 1/4 cup fennel, 1/4 cup celery, 1 cup button mushrooms + 1/2 cup
dried porcini mushrooms.
Remove from heat add
dried porcini and set aside to soak
for at least 15 minutes or until they are very soft.
1 Cup Farro (Or Barley) 2 Ounces
Dried Porcini Mushrooms, Finely Chopped 4 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 4 Cloves Garlic, Peeled & Minced 2 Stalks Celery, Diced 8 Ounces Fresh Chopped Mushrooms (See Note Above) 4 Small Potatoes, Peeled And Finely Sliced 4 Cups Chicken Broth 1/2 Cup Silken Tofu 1 Tablespoons Fresh Chopped Thyme Salt And Pepper
For Garnish: 8 Slices Whole Grain Baguette Bread Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)
Ingredients 3 - 4 tablespoons extra virgin olive oil a 4 - 5 cm piece of leek, cleaned and cut into thin slices 3 - 4 tablespoons filtered water 20 g
dried porcini mushrooms, to be soaked in filtered water
for about 10 minutes then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
DIRECTIONS: Soak the
dried porcini mushrooms in 350 ml hot water
for 20 minutes.
Soak
dried chanterelle and
porcini mushrooms in hot water
for 30 minutes.