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Recipes for dried porcini and shitake mushrooms

A few months ago I went on a dried-mushroom-buying spree, and now I don't know what to do with them. I have two smallish packets of porcini mushrooms and one packet of shitakes. Does anyone have good recipes for either? Hopefully something not too involved...we are moving and trying to eat down the pantry.

And by the way, I already tried Rachel Ray's eggplant stew recipe with porcinis, and wasn't a fan, so there goes that option.

Thanks!

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  1. Rainey posted this delicious-sounding dish awhile back on a dried porcini/shiitake thread, and there's a few other ideas there also:

    http://chowhound.chow.com/topics/6798...

    She may have posted another mixed mushroom recipe as well, I believe, from the LA Times, but I can't find it. I'm not sure if the one in the thread linked here is that one. I thought I copied to my hard drive but can't find it, so...

    I made the tomato-porcini sauce for potato gnocchi recently, recipe here at chow, it was very good, but I used canned whole tomatoes in juice and a little tomato paste for the sauce, contrary to the recipe. Other pasta can be subbed easily, I'm sure. A few other porcini recipes popped up on the chow recipe file when I searched there.

    Here's a thread with some shiitake ideas:

    http://chowhound.chow.com/topics/6989...

    4 Replies
    1. re: bushwickgirl

      bushwickgirl, is this the Wild Mushroom Sauce Recipe from the LA Times you were thinking of?

      http://articles.latimes.com/2010/feb/...

      The Wild Mushroom Sauce was intended to be a sauce for Polenta but I like it over pasta.

      1. re: Norm Man

        Also check out this recipe for Fettuccine with Wild Mushroom Sauce from Epicurious:

        http://www.epicurious.com/recipes/foo...

        1. re: Norm Man

          Yes, that's it, thanks for posting. Yes, great on polenta OR pasta.

          1. re: bushwickgirl

            Thanks to both of you. I have some tagliatelle to use up, so that pasta sauce is definitely on the list!

      2. I love making porcini pasta, which is as easy as it gets. I tend to throw in some fresh shrooms, too, for the texture, and they sautée better. But the awesome flavor comes from the porcini. Just some oo, garlic, crushed or fresh pepper. thyme, white or red wine, cream, and served over your favorite pasta, tho I find linguine or tagliatelle work best. One of my favorite dishes.

        2 Replies
        1. re: linguafood

          Mmm, cream. I also have some of that. Good idea! Dinner is coming together...I'm gonna run out for some oyster mushrooms, which I love.

          1. re: linguafood

            Yeah, this is a very good simple use for dried porcini. I also prefer linguine/fettuccine/tagliatelle over spaghetti here.

          2. How about wontons stuffed with the mushrooms and some chicken breast, potstickers or raviolli? Or a mushroom lasagne (there's a nice recipe at Epicurious.com).

            1. A favorite pasta sauce here:
              Soak dried mushrooms in boiling water (about 2 cups) and a few T. of cognac, madeira, port, bourbon--whatever you might like--for 20-30 minutes. Strain mushrooms and reserve liquid. (As a precaution, I always then rinse the already strained mushrooms under running water to remove any grit.) when mushrooms are somewaht dry, chop coarsely and set aside.

              Meanwhile, saute a handful of chopped pancetta or prosciutto (or speck--you're in Germany, whatever of the great products you have or can get!) in olive oil 'til crispish. Remove from pan and added to chopped dried shrooms. To saute pan, add some butter and some sliced fresh mushrooms-maybe 3/4 -1 cup per serving, depending on your taste, whether this is main course, etc. -- (button, or if you've got others, use those) and just as these begin to release their juices, add some chopped shallot and minced garlic. Cook a minute or two and add the reserved chopped shrooms and pancetta (or whatever). Add about a cup of the reserved soaking liquid to the mix, bring to a boil, and then lower heat and reduce liquid by about half. (If I have extra chicken stock, I often throw some of this into the mix.) When sauce is to your liking, add a few T of cream to the sauce. Then salt, pepper, chopped fresh parsley or thyme (or both), and voila. Serve over pasta w/fresh grated parmigiana.

              This is a very forgiving dish. I'm giving loose measurements, based on dinner for two (and I know you, CM, can wing it with no problem). But you can use more or less of this or that, leave alcohol out if you like. It's good w/out the bit of pork (but better with, imo). Make it soupier if you like. Use all olive oil instead of butter, if you prefer. It's one of those dishes that will be delicious, almost no matter what. (The most important thing is making sure the rehydrated mushrooms and the soaking liquid are free of all grit.)

              BTW, Christina, I always add some rehydrated dried mushrooms and soaking liquid to my my meat braises, like short ribs, lamb shanks, osso buco. That and some brewed coffee.

              5 Replies
              1. re: nomadchowwoman

                Yep, that's pretty much how you do it. I suppose I could've been more specific, but I'm so used to making it it's all self-explanatory to me.

                1. re: nomadchowwoman

                  AND I have madiera and chicken broth! This is really coming together; you Hounds are spooky-good!

                    1. re: linguafood

                      LOL. If you come over, you have to cook ;)

                  1. re: nomadchowwoman

                    This was great. I skipped the pork and used a tad more cream. My mistake was adding too much mushroom liquid and chicken broth, but it eventually reduced down. I used about 1 lb. of mushrooms, and since they were a little crowded in the pan, they browned less than I would have liked. We skipped the cheese, since there was Parmesan on the salad.

                    Very good. Thanks to you and everyone else for all the helpful suggestions!

                  2. If your shitakes are whole, then a very simple but tasty recipe is to soak the shitakes, squeeze out the extra liquid, trim off the stems, and saute whole in butter.