Sentences with phrase «using dried porcini»

I also tried using dried porcini mushrooms in this recipe, but preferred the milder flavor of fresh mushrooms.

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 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!

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.