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Porcini Flour

Pat Hammond Jan 1, 2006 11:23 AM

I received an extravagant gift of D'Artagnan dried mushrooms and a bottle of truffle flavored olive oil. I know I can handle those items. But how do I use Porcini flour? All suggestions gratefully accepted.

  1. c
    coll Jan 1, 2006 12:13 PM

    My first thought is pasta, or mushroom ravioli.

    3 Replies
    1. re: coll
      Pat Hammond Jan 1, 2006 12:50 PM

      Good thinking! I imagine you'd add some to flavor regular flour. It's called flour, but is more like a powder. Thanks!

      1. re: Pat Hammond
        bryan Jan 1, 2006 05:35 PM

        Happy New Year Ms. Hammond!

        If it's just the ground mushrooms, the flavor is going to be very intense - you'll only need to replace a couple of tablespoons of regular flour from your normal pasta recipe.

        I use the ground powdered mushrooms to "mushroom up" my stroganoff and my marsala dishes. It's the little black dress of ingredients. Any dish I want to add a little earthiness to, it's my go to ingredient. Also a little in a roux is an excellent thing.


        1. re: bryan
          Pat Hammond Jan 10, 2006 07:25 PM

          A little late getting back to you, Barbara! Happy belated New Year! Just tonight I used my flour. I didn't make a roux, but sort of a pan gravy. I had some nice slices of veal that I dredged in regular flour mixed with some of the porcini flour. I just kept adding and tasting. It ended up being aboud 3 to 1, porcini to regular, I think. Sauteed the veal in butter until crispy and brown, and added some stock to the drippings and cooked it down until it thickened. I spooned that over the meat. It was definitely mushroomy and good. I'd like to do this with scallops too.

          Thanks to you, and all, for the help.

    2. r
      rebs Jan 1, 2006 02:09 PM

      i would dust halibut fillets or skate wings with the porcini flour then sear them in the oven.

      1. d
        DT Jan 1, 2006 05:20 PM

        How about some in any sauce to give a more intense mushroom flavor to it, also thinking it would thicken it up a bit?

        1. p
          piccola Jan 1, 2006 07:32 PM

          How about some dumplings?

          1. k
            Kate Jan 2, 2006 09:54 AM

            Once you've run out of the flour, you can make your own simply by grining dried porcini in your spice mill. It 's much more reasonable and more flavorful than buying it pre-ground.

            I use ground dried porcini as a rub for grilled beef. The absolute best method is to drizzle a couple of thick filet mignon with the truffle oil, season with good salt and fresh pepper and then rub with the dried porcini. Let it sit for a good 20 minutes before you grill it off.

            When I grind the porcini I often add onion or garlic powder and a little biy of nutmeg. It just adds a little more flavor. I've also used this with other cuts of beef on the grill and with beef roasts in the oven.

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