I am looking for recipes that contain porcini mushrooms. Please, none for risotto; I've got plenty. Mostly, I am interested in a chicken or shrimp dish with pasta, but I would even be interested in other main courses; even from other countries.
I like this sauce mixed with fettucini as a side dish for grilled steak. The earthiness of the porcini goes very well with the beef.
However, you could also sauté some chicken and asparagus and toss it with the pasta and toss for a main meal.
* Exported from MasterCook *
Creamy Porcini Sauce
Recipe By : adapted by Linda
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1 cup dried porcini mushrooms
1/2 cup very hot water
2 tsp chopped garlic -- or more to taste
1/2 diced onion
2 Tbsp olive oil
1/2 cup half and half
salt and freshly ground black pepper -- to taste
1/4 cup parmesan cheese -- to taste
Rinse the porcini mushrooms in cold water then soak them in the hot water for 30 minutes. Drain them through a fine sieve lined with a paper towel to catch any dirt; save the porcini water. Chop the porcini mushroom pieces.
In a nonstick pan heat olive oil until medium hot. Add garlic and onion and sauté for a few minutes. Add the reconstituted porcini mushrooms with the water they soaked in and cook over med high heat about 10 minutes. Turn heat to low and add half and half, salt and pepper, and grated parmesan cheese. Over very low heat, simmer for a few minutes until sauce is warm and pour over pasta. Top with additional parmesan cheese.
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I have two favorites for porcinis:
Soak porcinis. Meanwhile smear boneless skinless breasts with a little pesto. Combine porcinis with a few fresh tomatoes, chopped, a little oregano, salt & pepper. Put half of sauce in a baking dish, followed by chicken, then more sauce on top. Bake around 20 min at 450. (From Cooks Illustrated Complete Guide to Poultry)
Another fave is for boneless pork chops from Marcella Hazan. The brilliant part of the recipe is to saute regular mushrooms until they give up all their juice and the pan is nearly dry. Then add the porcini soaking liquid and simmer until the liquid is nearly gone. It imparts the porcini flavor to the button mushrooms beautifully.
I have a recipe for Porcini and Red Onion Tart from Tamasin Day-Lewis' "The Art of the Tart" cookbook...do you think you'd like it? Definitely good enough for a meatless main dish; it's fabulous with a green salad and glass of chardonnay. I've made it twice and it is quite delicious. The only down side (for me, anyway) is the cost of porcinis..down here in south Florida, a tiny package of dried porcinis costs $5 or $6.
Thanks for the suggestion, but my husband is a meat and potatoes man. However, it might do nicely as a side dish. Please email me with the recipe.
And thanks to everyone who contributed. I suppose some recipes that call for morels would do nicely using porcini, but I'm not sure...