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.
Rehydrate dried mushrooms in warm water for 20 minutes. Retain the broth for use in your recipe, or freeze for storage.
Be sure to check out the Creamy Porcini Lasagna from Jessica’s Kitchen Culture.
EM Staff Note: Best served with steamed broccoli and mashed potatoes. Cooking sherry can be used if dry vermouth is not available.
1/2 ounce dried porcini mushrooms
1 cup low-sodium chicken broth
1/4 cup plus 1 teaspoon all-purpose flour
salt and pepper
4 boneless, skinless chicken breasts, tenderloins removed and trimmed of excess fat, halved horizontally, and pounded 1/4 inch thick
2 tablespoons plus 1 teaspoon vegetable oil
1 small shallot, minced
1/4 cup dry vermouth, cooking sherry can be used in a pinch
1 teaspoon tomato paste
1 teaspoon soy sauce
1/2 teaspoon sugar
2 tablespoons cold unsalted butter
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon juice form 1 lemon
1. Rinse porcini in large bowl of cold water, agitating them with hands to release dirt and sand. Allow dirt and sand to settle to bottom of bowl, then lift porcini from water and transfer to microwave-safe 2-cup measuring cup. Add chicken broth, submerging porcini beneath the surface of liquid. Microwave on high power for 1 minute, until broth is steaming. Let stand for 10 minutes. Using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth. Chop porcini into 3/4-inch pieces and transfer to medium bowl. Strain broth through a fine-mesh strainer lined with large coffee filter into bowl with chopped porcini.
2. Combine 1/4 cup flour, 1 teeaspoon salt, and 1/2 teaspoon pepper in pie plate. Working one piece at a time, dredge chicken in flour, shaking gently to remove excess. Set aside on plate.
3. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in skillet and cook without moving until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15-20 seconds. Transfer to large plate. Add 1 tablespoon oil to now empty skillet and repeat to cook remaining cutlets. Tent plate loosely with foil.
4. Add remaining teaspoon oil to now empty skillet and return pan to medium heat. Add shallot and cook, stirring often, until softened, about 30 seconds. Add remaining teaspoon flour and cook, whisking constantly, 30 seconds. Increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce, and sugar. Simmer until reduced to 1 cup, 3-5 minutes.
5. Transfer cutlets and any accumulated juices to skillet. Cover ands simmer until cutlets are heated through, about 1 minute. Remove skillet from heat and transfer cutlets to serving platter. Whisk butter, thyme, and lemon juice into sauce and season with salt and pepper. Spoon sauce over chicken and serve immediately.
Recipe from Cook’s Illustrated March 2009.
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