The oil preservation seems to
make dried Porcini mushrooms much tastier than plain dried.
Not exact matches
Steak with
porcini butter is so rich with flavour,
made simply with flat iron steaks and
dried porcini mushrooms.
I also use
dried Porcini mushrooms in the recipe which can be found easily at a well stocked supermarket but if you don't have any and still want to
make this risotto that's cool!
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.
1/2 ounce
dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or
make homemade: Smitten's recipe is easy) salt, to taste
I started by
making a warming
mushroom broth with
dried porcini in which I whisked my favorite white miso paste (fermented soybean paste), garlic and ginger that...