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For Randi, Richard in Cincy, and other Porcini lovers-more recipes-Pasta With Porcini Mushroom Sauce
- Thread starter meryl
- Start date
Beef Stroganoff With Cremini & Porcini Mushrooms
From Fine Cooking Magazine.
http://www.recipezaar.com/100655
From Fine Cooking Magazine.
http://www.recipezaar.com/100655
Slow-Roasted Chicken with Sausage and Porcini Dressing from Paula Wolfert
http://splendidtable.publicradio.org/recipes/special_wolfert_chicken.shtml
http://splendidtable.publicradio.org/recipes/special_wolfert_chicken.shtml
heather_in_sf
Well-known member
If anyone is daring enough, porcini grow wild at Echo Pass on Highway 50
on the way into Lake Tahoe. We were up there this weekend and a friend was up on the pass picking wild blueberries and the porcini grow under the berry bushes. They have been harvesting them there for years, and I suppose they are distinctive enough to be safe to eat, but ?????
All the recipes sound so wonderful - thank you for posting them!
on the way into Lake Tahoe. We were up there this weekend and a friend was up on the pass picking wild blueberries and the porcini grow under the berry bushes. They have been harvesting them there for years, and I suppose they are distinctive enough to be safe to eat, but ?????
All the recipes sound so wonderful - thank you for posting them!
luisa_calif
Well-known member
Many people think that those crosses beside roadways are in rememberance of...
traffic victims when they are really in memory of wild mushroom hunters ....
Best to be careful.
traffic victims when they are really in memory of wild mushroom hunters ....
Best to be careful.
lin_in_seattle
Well-known member
Meryl, this sounds soooo wonderful! So much for the air and tofu diet!
richard-in-cincy
Well-known member
Thanks!
This is going on the T'giving menu for sure! Don't you just love the splendid table? I catch it whenever I can remember, past episodes available on the Web site too.
This is going on the T'giving menu for sure! Don't you just love the splendid table? I catch it whenever I can remember, past episodes available on the Web site too.
they are abundant here and I'm a crazed "truffle pig" during the season....
last year I had several that weighed in a 1 lb each with a 12" diameter on the cap. they are huge and having fresh ones to cook with is a very special treat. the under cap tends to get worms so they have to be dealt with right away. that's why you rarely find them fresh in the markets.
October is the season and I'm excited!
last year I had several that weighed in a 1 lb each with a 12" diameter on the cap. they are huge and having fresh ones to cook with is a very special treat. the under cap tends to get worms so they have to be dealt with right away. that's why you rarely find them fresh in the markets.
October is the season and I'm excited!
yes, you have to be careful and know what you are doing. there are only 3
types of shrooms that I will pick because I know how to absolutley identify them. if I happen upon chanterelles, I pick but they are abundant during season and very cheap to buy at the local co-op. not worth a day in the woods if you can get them at the store.
it's the shroomers going for porcini and not knowing how to identify them that get into trouble. the "look alikes" are amanites - aka death caps. the amanita has the typcial "gils" on the underside. porcini have a sponge underneath.
it really is easy to tell them apart if you know what to look for. if I have a novice with me I won't let them even touch the shroom until I see it and identify it as a porcini. also, when you shroom, you cut the shroom off at the base, just below ground level. pulling them up destroys the vast infra structure. they come up in exactly the same place year after year when cut. I know exactly where to look and wait for them.
if we've had enough rain I can do 10 lbs easy. 20 or more if I spend more time and that's just in an hour.... wooo hooo! smileys/smile.gif
types of shrooms that I will pick because I know how to absolutley identify them. if I happen upon chanterelles, I pick but they are abundant during season and very cheap to buy at the local co-op. not worth a day in the woods if you can get them at the store.
it's the shroomers going for porcini and not knowing how to identify them that get into trouble. the "look alikes" are amanites - aka death caps. the amanita has the typcial "gils" on the underside. porcini have a sponge underneath.
it really is easy to tell them apart if you know what to look for. if I have a novice with me I won't let them even touch the shroom until I see it and identify it as a porcini. also, when you shroom, you cut the shroom off at the base, just below ground level. pulling them up destroys the vast infra structure. they come up in exactly the same place year after year when cut. I know exactly where to look and wait for them.
if we've had enough rain I can do 10 lbs easy. 20 or more if I spend more time and that's just in an hour.... wooo hooo! smileys/smile.gif
You're welcome, all. Here's another one for the road..Veal Scaloppini w/ Madeira & Porcini Mushrooms
Veal Scaloppini with Madeira and Porcini Mushrooms
Yield: 6 servings
¾ oz dried porcini mushrooms
1 c veal or chicken stock
1 ½ lbs veal scaloppini, pounded and flattened
Salt
Freshly ground black pepper
Seasoned flour, for dredging
2 T vegetable oil
4 T butter
2 shallots, minced
2 T garlic, minced
½ c Madeira wine
¾ c heavy cream
In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve and reserve.
Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.)
In a skillet over high heat, add 1 T of the oil and heat until hot but not smoking. Add 2 T of the butter and sauté half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.
Sauté remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.
Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth, and cook for 3 minutes or until volume is reduced by half.
Add heavy cream and cook for 3 - 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 ½ minutes. Serve immediately with sauce spooned over the top.
from discusscooking.com
http://www.discusscooking.com/forums/f50/veal-scaloppini-with-madeira-and-porcini-mushrooms-15554.html
Veal Scaloppini with Madeira and Porcini Mushrooms
Yield: 6 servings
¾ oz dried porcini mushrooms
1 c veal or chicken stock
1 ½ lbs veal scaloppini, pounded and flattened
Salt
Freshly ground black pepper
Seasoned flour, for dredging
2 T vegetable oil
4 T butter
2 shallots, minced
2 T garlic, minced
½ c Madeira wine
¾ c heavy cream
In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve and reserve.
Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.)
In a skillet over high heat, add 1 T of the oil and heat until hot but not smoking. Add 2 T of the butter and sauté half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.
Sauté remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.
Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth, and cook for 3 minutes or until volume is reduced by half.
Add heavy cream and cook for 3 - 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 ½ minutes. Serve immediately with sauce spooned over the top.
from discusscooking.com
http://www.discusscooking.com/forums/f50/veal-scaloppini-with-madeira-and-porcini-mushrooms-15554.html
heather_in_sf
Well-known member
Scary isn't it - but so exciting to think that they grow wild - she's going again this weekend but
I can't get away, I'll be on the lookout for the difference if she give me any - very nervous about that. They sell them in the farmers market, I wonder if the grower could safety check them?
Remember a few years back an entire family became deathly ill in Nor Cal - think they all had to have liver transplants to survive. ick.
Regardless though, all of the recipes sound amazing!
I can't get away, I'll be on the lookout for the difference if she give me any - very nervous about that. They sell them in the farmers market, I wonder if the grower could safety check them?
Remember a few years back an entire family became deathly ill in Nor Cal - think they all had to have liver transplants to survive. ick.
Regardless though, all of the recipes sound amazing!