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Uses for Porcini Powder?

Mellicita Feb 17, 2008 11:57 AM

I bought a whole thng of it so I could make Bobby Flay's wild mushroom soup - delish!
But what can I do with the rest of this stuff!?! I could see putting it in gravy... anything else?

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  1. juster RE: Mellicita Feb 17, 2008 11:59 AM

    I use porcini powder in things that seem to need more of that umami/savory flavor. (So, like, you can use it instead of Accent/MSG.) It adds a depth of flavor to things like soup, sauces, gravy (like you mentioned), even sauteed vegetables.

    1 Reply
    1. re: juster
      Lady_Tenar RE: juster Dec 2, 2011 10:14 PM

      Yes, porcini is the natural MSG! I love it in ragus and hearty tomato sauces. There are so many uses.

    2. Den RE: Mellicita Feb 17, 2008 12:04 PM

      I just saw a show where they used porcini powder alone or in combination with flour to dredge meat in as a coating or glaze.

      1 Reply
      1. re: Den
        Dmnkly RE: Den Feb 17, 2008 06:27 PM

        Second. I use it as a dry rub (no need to cut with flour, I think) on beef before searing and roasting to lovely effect. Wonderful flavor and a great crust, to boot.

      2. l
        lebelage RE: Mellicita Feb 17, 2008 12:26 PM

        Take a chicken breast.
        Cut a pocket in it and stuff with prosciutto, sage leaves and some shaved parmigiano.

        Now, sandwich the breast between two pieces of wax paper and pound until it is a thin cutlet. Brush Dijon mustard all over. Mix the porcini powder with some panko(Japanese breadcrumbs) about a 1 to 1 ratio.

        Saute until golden brown.

        1 Reply
        1. re: lebelage
          alkapal RE: lebelage Feb 17, 2008 10:57 PM

          why oh why do you folks keep making me hungry???

        2. maria lorraine RE: Mellicita Feb 17, 2008 06:16 PM

          In lieu of some of the flour when making fresh pasta. Then make a cream sauce of fresh and dried porcini. Porcini mushrooms to the third power. Fantastico.

          1. c
            chez cherie RE: Mellicita Feb 17, 2008 07:20 PM

            i just saw jamie oliver's new show---he combined some with coarse bread crumbs, sauteed them (can't recall if it was in butter, olive oil or both) til crisp and used them over pasta with sauteed leeks and pancetta. looked fabulous and had my mouth watering.

            1. b
              brannondlb RE: Mellicita Feb 17, 2008 11:28 PM

              its a great base for mushroom vinaigrette. steep the powder in good chicken stock then make the dressing from that. Check out Charlie Palmer, he uses chicken stock as a base for lots of dressings. Mushroom chips for garnish on mushroom soup or a salad-when you take them out of fry oil, dust with porcini powder & kosher salt. A typical chicken marsala recipe calls for dusting the chicken breast with seasoned flour-try adding some powder to the flour. I also like to cut them in strips and toss with porcini mushroom half moon pasta and white truffle oil.

              1. TrishUntrapped RE: Mellicita Feb 18, 2008 03:39 AM

                Porcini powder packs an extra dimension of depth to all types of meatloaf. Especially the recipes calling for ground turkey.

                1. p
                  Phil_A_Mignon RE: Mellicita Feb 22, 2008 06:56 PM

                  Is porcini powder just pulverized dried porcini? Or is it something else?

                  3 Replies
                  1. re: Phil_A_Mignon
                    katiepie RE: Phil_A_Mignon Feb 23, 2008 04:00 AM

                    Yes, and where can you find it? A specialty shop?

                    This is awesome... my husband likes the flavor of mushrooms but not the texture. This would be a great way to get my "mushroom fix" at home... I usually only eat them when we go out to restaurants!

                    1. re: katiepie
                      Dmnkly RE: katiepie Feb 23, 2008 05:04 AM

                      You can just toss dried porcinis in a spice grinder (provided you have one, of course... I don't recommend using the same grinder you use for coffee :-)

                      1. re: Dmnkly
                        maria lorraine RE: Dmnkly Feb 23, 2008 08:09 AM

                        That's exactly what I do. I have a spare grinder that I purchased at a garage sale for $5 that I use for whole spices and things like porcini. Cleaning after each use is easy -- I wipe it out with a lightly moistened paper towel.

                  2. steakman55 RE: Mellicita Feb 23, 2008 11:52 AM

                    The Capital Grille, one of the top steakhouse chains in the country, has a ribeye with a porcini rub that tastes fantastic. I don't know how they do it, other than perhaps the obvious using it as a dry rub....but it works well.

                    1. m
                      MarySteveChicago RE: Mellicita Dec 2, 2011 02:16 PM

                      I use homemade porcini powder to dust a roast chicken along with melted butter.

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