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!
When I returned home
I used the dried porcini to come up with a creamy mushroom recipe hybrid of the two mushroom dishes I had eaten.
I also tried
using dried porcini mushrooms in this recipe, but preferred the milder flavor of fresh mushrooms.
Not exact matches
A simplified spin on pasta di Bosco — which typically
uses veal stock, wine and
dried porcini and fresh Portobello mushrooms — this 35 - minute pasta has plenty of bold flavor, with smoky bacon, meaty mushrooms and fresh tarragon.
Add a little more oil to the pan if it's very
dry and add the fresh mushrooms and the
porcini if you're
using them.
Jamie Oliver touts a rather standard Cream of Mushroom Soup, but amps the flavor considerably by including
dried porcini mushrooms and the water
used to hydrate them.
:) 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.
I
used organic mushroom broth and a few handfuls of mixed
dried mushrooms — shitake, oyster,
porcini, morels and portabellos.
Made a few changes (I had to, it's snowing here and I didn't want to go out, hehe)-- I
used a mix of cremini,
dried porcini &
dried shitake.
If you opt not to
use (or can't find) the
dried porcinis, consider adding an extra handful of fresh mushrooms to keep the proportions balanced.
Simply
use a spice grinder to pulverize
dried porcini mushrooms into a fine powder.
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.
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 did stick with the 3 quarts of water to 1.5
dried mushrooms, but I
used a mixture of chantrelle,
porcini, shitake, morel, and portabella
dried mushrooms.
Cacciatore is reinvented as a robust soup with Rachael low - fuss recipe,
using chicken stock, canned tomatoes and
dried porcini mushrooms.
This recipe
uses a combination of fresh mushrooms and
dried ones, including fresh chanterelles and
dried porcinis.