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Braised porcini

This fast, flavorful dish makes a great side. It is also delicious on top of crispy crostinis as an appetizer! 

10 oz fresh or 2 oz rehydrated porcini
2 shallots, minced
1 onion, minced
4 tbsp olive oil
2 tbsp butter
salt and pepper to taste
1 tbsp all-purpose flour
4 cups chicken stock (or mushroom stock from dried porcini)
2 tbsp minced parsley

Clean the porcini well, then chop them. Saute the shallot and onion in the olive oil and butter until softened. Add the mushrooms and saute for 7 to 8 minutes longer. Stir in some salt and pepper, then the flour and continue cooking for 5 minutes. Add the wine and stock, and cook for 10 minutes longer. Sprinkle with the parsley and serve immediately.

Recipe from The Complete Mushroom Book : Savory Recipes for Wild and Cultivated Varieties by Antonio Carluccio.