The quintessential “wild” mushroom. Use in just about any mushroom recipe that calls generically for wild mushrooms. The rich, meaty, somewhat nutty flavor lends itself well to a variety of dishes.
Harvested throughout the world, the Porcini (or cepe as it is called in France) finds a comfortable home in many Italian dishes. Dried mushrooms retain flavor and aroma well, but must be stored completely dry. Broth from rehydratation will be full of flavor and should be used back into the recipe whenever possible.
10 oz fresh or 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.
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Attention: Sold by the ounce. Bulk pricing applied automatically to quantity purchases.