This recipe calls for dried porcini mushrooms but I suspect you could substitue a mix. It's delicious and easy.
I've modified it a number of times by adding sauteed boneless chicken breasts. I just sautee the chicken breasts first, in olive oil, in the same pan in which the mushroom/shallot mixture is to be sauteed. Remove the breasts and cut up into bite size chunks (actually you could do that when the chicken is raw and then sautee), pour out any excess oil, and then proceed to sautee the 'shrooms in the same pan. Add the chicken to the tortellini at the same time as you add the 'shroom mixture.
I keep a variety of dried mushrooms as a standard pantry item. I break them up into meatloaf and add them to soups. I also have a porcini powder that I can add to flour for breading.
When you hydrate them always save the liquid. If you don't put it right back into whatever you're preparing, then put it in a soup. Just be sure to stain off whatever gritty stuff there is.
Then there's this pasta sauce that I've love for a decade or more. No reason it can be made from other flavorful mushrooms like a wild mix or whatever you've got.
Pasta with Porcini Mushroom Sauce
• 1/2 cup dried porcini mushrooms
• 1 medium-sized onion, chopped
• 2 large cloves garlic, minced
• 2 tablespoon butter
• 2 tablespoon olive oil
• 1 cup whipping cream
• 1 6-oz. can tomato paste
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon marjoram, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 16 ounce fettucine or spinach taglitelle
Rehydrate mushrooms according to package directions. Drain off the liquid. Coarsly chop.
In a heavy skillet melt butter until bubbly. Add olive oil. Then add mushrooms, onion and garlic. Sauté until tender. Stir in whipping cream, tomato paste, bouillon granules, marjoram, salt and pepper. Heat through. Serve over cooked and drained pasta.
This is good, I've made it a few times:
1 ounce dried mushrooms
1 to 2 tablespoons olive oil
2 large onions, chopped (about 3 cups)
4 cloves garlic, chopped
12 ounces fresh wild mushrooms (cremini, baby bella, shiitake), thinly sliced (about 4 cups), divided in half
2 tablespoons flour or matzoh cake meal (to thicken the sauce, optional)
1 (4- to 5-pound) pot roast
2 to 3 sprigs fresh thyme
Freshly ground black pepper
1. Preheat oven to 450 degrees. Rinse dried mushrooms in cold water to remove any dirt. Place in a heat-proof vessel and pour 1 1/2 cups of boiling water over them. Soak for 15 minutes, or until they start to soften. Remove mushrooms from liquid, squeezing them to release as much liquid as possible, then chop. Strain liquid through a fine-mesh sieve to catch remaining grit.
2. Pour a thin layer of oil in the bottom of a large saute pan over medium-high heat, add onions and a big pinch of salt. Cover pan and cook until onions give up most of their moisture, about 10 minutes, then uncover and, stirring occasionally, saute onions until they are golden-brown, about 15 minutes. Add garlic and saute a few moments longer. Add dried mushrooms, half of the fresh mushrooms and the mushroom-soaking liquid and bring mixture to a simmer, scraping up any browned bits stuck to the bottom of the pan. (Optional: sprinkle the matzo meal into the pan and stir to mix well.)
3. Season roast all over with salt and pepper. Place in a roasting pan just large enough to hold it (fat side up if it is a brisket). Pour contents of saute pan over meat. Nestle sprigs of thyme around the meat. Cover tightly with heavy-duty foil or a tight-fitting lid and bake for 15 minutes, then turn oven down to 300 degrees and continue cooking until a metal skewer can be easily plunged into the thickest part of the roast, 3 to 4 hours for a brisket, up to 5 hours for a thicker roast. You want the liquid in the pan to simmer as slowly as possible Ã¢ just the occasional bubble.
4. Remove cooked roast to a platter or cutting board and let rest until it is only warm to the touch, about 30 minutes. Scrape sauce into a saucepan, add remaining fresh mushrooms and, over medium-high heat, reduce until slightly thickened. Slice the meat across the grain and place in a smaller baking pan (it will have shrunk substantially). Pour reduced sauce over and around the sliced meat. At this point, pan can be covered and refrigerated for up to 2 days.
5. To serve, preheat oven to 350 degrees. Cover pan with foil or lid, and bake until mushrooms are tender and brisket is heated through, about 30 minutes, 40 if brisket has been refrigerated. Makes 8 servings.