richard-in-cincy
Well-known member
I shared these recipes with the resident Porcini Mushroom Queen (Randi ; ) and she thought it would be a great idea to post them here as well. No idea where I got them from (except as noted), but they're aren't mine. Very good recipes though to satisfy your porcini urges!
Great first course for T'giving:
CHESTNUT-SOUP VIENNESE MÉLANGE WITH BLACK TRUFFLES
Chef Kurt Gutenbrunner of Wallsé, Café Sabarsky (I did preserve the creator of this one!)
Serves 8
Ingredients
3/4 cup armagnac or cognac
8 whole pitted prunes
12 ounces button mushrooms, washed
2 dried porcini mushrooms or other flavorful dried mushrooms
1 pound fresh peeled chestnuts
4 tablespoons unsalted butter
1 medium-size celery root, peeled, dark spots removed, and diced
Salt and white pepper
1 tablespoon sugar
4 cups chicken stock
1 cup heavy cream
2 cups skim milk, hot
1/8 teaspoon nutmeg
Garnish: 1 fresh black truffle (optional) 8 parsley leaves
Cooking Instructions
Early in the day or the night before, put the armagnac, prunes, and ½ cup water in a saucepan, and bring to a simmer. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or overnight. (The prunes can be refrigerated in an airtight jar for a week.)
Put the button mushrooms in a saucepan, cover with water, and simmer for 1 hour. Remove and discard the mushrooms (there should be at least 1 cup of juice). Pulverize the dried porcini mushrooms in a coffee grinder.
Preheat oven to 375 degrees. With a sharp paring knife, cut an X into the flat side of each chestnut. Place the nuts in a single layer on a baking sheet, and roast in the middle of the oven for 10 to 12 minutes, until the shell curls. Remove from oven, and allow to cool. Peel and discard the shells, reserving the chestnuts.
Melt the butter over low heat in a large, heavy saucepan. Add the celery root, and cook gently for 5 minutes without browning. Add the peeled chestnuts, and season with salt and pepper. Stir in the sugar, increase the heat, and cook for a few minutes, until the mixture caramelizes. Add the remaining armagnac and cook for a minute. Pour in the reserved mushroom juice and the chicken stock, reduce the heat, and cook slowly for 15 minutes. Add the cream, and cook for 5 minutes. Remove the pan from heat, and allow to cool for about 5 minutes. Transfer soup to a blender in batches, and purée thoroughly for several minutes. Season to taste with salt and pepper. Strain purée through a fine sieve, and reheat. (Can be made up to this point a day in advance and refrigerated.)
Place 1 room-temperature drained prune in each of 8 soup bowls. Put the milk in a tall, slender container, and add ý teaspoon of the porcini powder and the nutmeg. Using a nozzle on an espresso machine or a separate foaming device, foam the hot milk. Divide the soup among the soup bowls, and top with a scoop of the foam, a shaving of black truffle, if desired, and a parsley leaf. Serve immediately.
Recommended Wines
Austrian Zweigelt, such as Umathum.
Best With
Roasted leg of venison with braised red cabbage, spaetzle, and baked Seckel pears; Apple strudel with rum ice cream, topped with schlag.
Whole Roasted Pumpkin Stuffed with Porcini and Truffles
(Zucca al Forno Ripena con Porcini e Tartufi)
Serves 8-10
1 large pumpkin, approximately 4-5 pounds, stalk end cut to form a cap, seeds and strings removed from cavity
3 tablespoons unsalted butter
2 large yellow onions, peeled and minced
12 ounces fresh wild mushrooms (porcini, cepes, chanterelles, portobello), thinly sliced (or 4 ounces dried porcini, softened in 1/2 cup of warm water, drained and thinly sliced)
2 whole black truffles, thinly sliced (or 3 ounces black truffle paste), optional
sea salt
1 teaspoon white pepper
3 cups mascarpone
12 ounces Emmenthaler cheese, grated
4 ounces Parmesan cheese, grated
3 whole eggs, beaten
2 teaspoons grated nutmeg
4 tablespoons unsalted butter
8 slices firm-textured day old white bread, crusts removed, cut into 1 inch squares
1. In a medium sauté pan, melt the butter and sauté the onion with the mushrooms until both soften and the mushrooms give up their liquid (if using dried mushrooms, strain the soaking liquid and add it to the sauté pan). Add the truffles (if using) and combine well. Add the salt and pepper.
2. In a large bowl, combine all the remaining ingredients except the bread and butter; season with liberal amounts of salt and pepper. Beat until well combined, then stir in the mushrooms, onions and truffles.
3. Melt the butter in a sauté pan and brown the bread, tossing the pieces about until they are crisp and nicely browned.
4. Place the pumpkin in a large heavy baking dish or on a baking sheet. Spoon one-third of the mushroom mixture into the pumpkin, add half the crisped bread, then another third of the mushroom mixture, then the last of the bread, then end with the last of the mushroom mixture.
5. Replace the pumpkin cap and roast at 375°F for 1 1/2 hours or until the pumpkin flesh is very soft.
6. Carry the pumpkin immediately to the table, remove its cap and spoon out portions of the flesh with the stuffing.
Saffron risotto with dried porcini
Yield: 6 servings
1 oz Dried porcini
2 qt Rich poultry stock
(2-3 cloves garlic, minced)
5 tb Butter
1 md Yellow onion(s) finely chopped
1 pn Saffron about 30 threads
2 oz Pancetta sliced 1/8" thick then diced
2 c Arborio rice
¾ c Dry white wine
Salt and pepper
½ c Parmigiano-reggiano cheese, freshly grated
In a medium saucepan, add the porcini to the poultry stock; bring it gently to a simmer, remove from the heat, and let stand until the porcini are tender and rehydrated, 8-10 minutes - but not more than about 10 minutes or the porcini will render all their flavor and taste bland in the rice. Strain, reserving both the porcini and the broth. Return the broth to the heat and bring it to a low simmer. (Note: I don't strain and I add garlic here) In a heavy 6-quart saucepan, warm 2 tbs of the butter, add the onions and saffron and cook until the onions begin to soften, about 5 minutes. Add the pancetta and cook for about another 3 minutes. Increase the heat and add the rice, stirring often to prevent it from sticking to the bottom of the pan and to make sure it is well coated with hot butter. When you notice the rice turning from opaque to shiny and translucent, add the wine. Let the wine reduce away, add the rehydrated porcini, and then add enough hot broth to just barely cover the rice, about 1« cups. Stir well, reduce the heat, and simmer gently, stirring often. Continue adding broth in ¬-cup increments as the rice begins to absorb it, keeping the risotto at a constant simmer and stirring often. Keep the level of the broth just above the rice. After about 15 minutes, the rice will have lost most of its hard-kernel quality but will still be firm in the middle. Continue to cook for 3-5 minutes more. Taste for texture; when it's still slightly chewy, but yielding, add the remaining butter, and season with salt and pepper. (Remember when you add the salt, that you'll later add cheese, another salty element.) Finally, correct the consistency of the rice and surrounding liquid by adjusting the heat. The goal is to bring about a marriage of rice, broth, and the final addition of butter; the mixture should be nearly pourable, the whole reduced to the point that there is no separation between broth and rice. Serve at once in warm, wide bowls. Sprinkle with parmigiano-reggiano at the table.
Warm Porcini Mushroom Flan with Wild Mushroom Confit, Truffle Emulsion, and Crispy Phyllo Threads
Porcini Flan:
2 ounces dried porcini mushrooms
1 1/2 tablespoons butter
1/4 cup minced shallots
3 cloves garlic, minced
2 teaspoons finely chopped thyme
1 1/2 cups heavy cream
4 egg yolks
Pinch freshly grated nutmeg
1/2 cup freshly grated Parmesan
Roasted Portobello, recipe follows
Wild Mushroom Confit, recipe follows
Truffle Emulsion, recipe follows
Crispy Phyllo Threads, recipe follows
Black truffle, sliced thin
2 cups pea shoots
2 tablespoons olive oil
Lightly butter 6 (4-ounce) ramekins and set aside.
If necessary, under cold running water, quickly rinse porcinis to rid of any sand or dirt.
In a small saucepan place porcinis with 3/4 cup water and bring to a boil. Lower heat to a simmer and cook until porcinis are very soft and liquid has reduced to 1/2 cup. Remove from heat, and set aside to cool. When cooled, remove porcinis from liquid and set aside. Strain liquid through a fine meshed sieve and reserve.
Preheat oven to 350 degrees F.
In a small saute pan melt butter and saute shallots until softened, about 3 minutes. Add garlic and thyme and cook another minute. Transfer to the bowl of a food processor and add reserved mushroom liquid and porcinis and process until smooth. Transfer to a bowl and whisk in the heavy cream, egg yolks, nutmeg, cheese and salt and pepper, to taste.
Divide mixture between ramekins and place the ramekins in a baking pan. Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 45 to 50 minutes.
To serve, place a roasted portobello on a plate. Gently loosen flans with a knife and invert onto the portobellos. Top with Wild Mushroom Confit, a generous dollop of the Truffle Emulsion and Crispy Phyllo Threads. Garnish with black truffle slices. Toss pea shoots with olive oil, salt and pepper and serve with flans.
Wild Mushroom Confit:
1 1/2 pounds assorted wild mushrooms, such as shiitake, oyster mushrooms, chanterelles, and creminis
Kosher salt
Freshly ground black pepper
3 to 4 cups light, non-flavored oil such as safflower
2 bay leaves
1 sprig fresh rosemary
2 sprigs fresh thyme
3 cloves garlic
In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper. Set aside for 1 hour, allowing mushrooms to release as much liquid as possible (do not reserve liquid), stirring occasionally.
Preheat oven to 275 degrees F. In a baking dish combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves, rosemary, and thyme sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Serve mushrooms either warm or at room temperature.
Truffle Emulsion:
1 portobello mushroom, stem removed
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 large egg
1/2 teaspoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon minced shallots
3/4 cup vegetable oil
1/4 white truffle oil
Preheat the oven to 400 degrees F.
Rub the mushroom with the olive oil then season lightly with salt and pepper. Place the mushroom gill-side down on a small baking pan and roast for 15 minutes. Remove from the oven and cool slightly.
Chop the mushroom into small dice. In the bowl of a blender, blend the egg and lemon juice until frothy. Add the garlic and shallots, and process briefly, then add the mushrooms and puree until smooth. When the mixture is smooth, add the vegetable and truffle oils in a slow stream with the blender running. Season, to taste, with salt and pepper, and reserve until ready to serve.
Yield: 1 generous cup
Crispy Phyllo Threads: 4 sheets frozen phyllo 4 tablespoons clarified unsalted butter, melted
Preheat oven to 375 degrees F.
Thaw phyllo in refrigerator, then transfer to a dry work space. Brush each sheet lightly with clarified butter, and layer one on top of the other. Roll sheets up as tightly as possible and, with a very sharp chef's knife, slice phyllo into very thin threads. Toss threads around in your fingers to create jumbled threads on a baking sheet, and spread out evenly. Bake for 10 minutes, until golden brown and crispy. Allow to cool.
Roasted Portobello: 4 Portobello mushrooms, stems removed 4 tablespoons olive oil Salt Pepper
Toss mushrooms with olive oil, salt and pepper. Roast or grill until tender.
Great first course for T'giving:
CHESTNUT-SOUP VIENNESE MÉLANGE WITH BLACK TRUFFLES
Chef Kurt Gutenbrunner of Wallsé, Café Sabarsky (I did preserve the creator of this one!)
Serves 8
Ingredients
3/4 cup armagnac or cognac
8 whole pitted prunes
12 ounces button mushrooms, washed
2 dried porcini mushrooms or other flavorful dried mushrooms
1 pound fresh peeled chestnuts
4 tablespoons unsalted butter
1 medium-size celery root, peeled, dark spots removed, and diced
Salt and white pepper
1 tablespoon sugar
4 cups chicken stock
1 cup heavy cream
2 cups skim milk, hot
1/8 teaspoon nutmeg
Garnish: 1 fresh black truffle (optional) 8 parsley leaves
Cooking Instructions
Early in the day or the night before, put the armagnac, prunes, and ½ cup water in a saucepan, and bring to a simmer. Remove from heat, cover the pan, and allow the prunes to steep for 6 hours or overnight. (The prunes can be refrigerated in an airtight jar for a week.)
Put the button mushrooms in a saucepan, cover with water, and simmer for 1 hour. Remove and discard the mushrooms (there should be at least 1 cup of juice). Pulverize the dried porcini mushrooms in a coffee grinder.
Preheat oven to 375 degrees. With a sharp paring knife, cut an X into the flat side of each chestnut. Place the nuts in a single layer on a baking sheet, and roast in the middle of the oven for 10 to 12 minutes, until the shell curls. Remove from oven, and allow to cool. Peel and discard the shells, reserving the chestnuts.
Melt the butter over low heat in a large, heavy saucepan. Add the celery root, and cook gently for 5 minutes without browning. Add the peeled chestnuts, and season with salt and pepper. Stir in the sugar, increase the heat, and cook for a few minutes, until the mixture caramelizes. Add the remaining armagnac and cook for a minute. Pour in the reserved mushroom juice and the chicken stock, reduce the heat, and cook slowly for 15 minutes. Add the cream, and cook for 5 minutes. Remove the pan from heat, and allow to cool for about 5 minutes. Transfer soup to a blender in batches, and purée thoroughly for several minutes. Season to taste with salt and pepper. Strain purée through a fine sieve, and reheat. (Can be made up to this point a day in advance and refrigerated.)
Place 1 room-temperature drained prune in each of 8 soup bowls. Put the milk in a tall, slender container, and add ý teaspoon of the porcini powder and the nutmeg. Using a nozzle on an espresso machine or a separate foaming device, foam the hot milk. Divide the soup among the soup bowls, and top with a scoop of the foam, a shaving of black truffle, if desired, and a parsley leaf. Serve immediately.
Recommended Wines
Austrian Zweigelt, such as Umathum.
Best With
Roasted leg of venison with braised red cabbage, spaetzle, and baked Seckel pears; Apple strudel with rum ice cream, topped with schlag.
Whole Roasted Pumpkin Stuffed with Porcini and Truffles
(Zucca al Forno Ripena con Porcini e Tartufi)
Serves 8-10
1 large pumpkin, approximately 4-5 pounds, stalk end cut to form a cap, seeds and strings removed from cavity
3 tablespoons unsalted butter
2 large yellow onions, peeled and minced
12 ounces fresh wild mushrooms (porcini, cepes, chanterelles, portobello), thinly sliced (or 4 ounces dried porcini, softened in 1/2 cup of warm water, drained and thinly sliced)
2 whole black truffles, thinly sliced (or 3 ounces black truffle paste), optional
sea salt
1 teaspoon white pepper
3 cups mascarpone
12 ounces Emmenthaler cheese, grated
4 ounces Parmesan cheese, grated
3 whole eggs, beaten
2 teaspoons grated nutmeg
4 tablespoons unsalted butter
8 slices firm-textured day old white bread, crusts removed, cut into 1 inch squares
1. In a medium sauté pan, melt the butter and sauté the onion with the mushrooms until both soften and the mushrooms give up their liquid (if using dried mushrooms, strain the soaking liquid and add it to the sauté pan). Add the truffles (if using) and combine well. Add the salt and pepper.
2. In a large bowl, combine all the remaining ingredients except the bread and butter; season with liberal amounts of salt and pepper. Beat until well combined, then stir in the mushrooms, onions and truffles.
3. Melt the butter in a sauté pan and brown the bread, tossing the pieces about until they are crisp and nicely browned.
4. Place the pumpkin in a large heavy baking dish or on a baking sheet. Spoon one-third of the mushroom mixture into the pumpkin, add half the crisped bread, then another third of the mushroom mixture, then the last of the bread, then end with the last of the mushroom mixture.
5. Replace the pumpkin cap and roast at 375°F for 1 1/2 hours or until the pumpkin flesh is very soft.
6. Carry the pumpkin immediately to the table, remove its cap and spoon out portions of the flesh with the stuffing.
Saffron risotto with dried porcini
Yield: 6 servings
1 oz Dried porcini
2 qt Rich poultry stock
(2-3 cloves garlic, minced)
5 tb Butter
1 md Yellow onion(s) finely chopped
1 pn Saffron about 30 threads
2 oz Pancetta sliced 1/8" thick then diced
2 c Arborio rice
¾ c Dry white wine
Salt and pepper
½ c Parmigiano-reggiano cheese, freshly grated
In a medium saucepan, add the porcini to the poultry stock; bring it gently to a simmer, remove from the heat, and let stand until the porcini are tender and rehydrated, 8-10 minutes - but not more than about 10 minutes or the porcini will render all their flavor and taste bland in the rice. Strain, reserving both the porcini and the broth. Return the broth to the heat and bring it to a low simmer. (Note: I don't strain and I add garlic here) In a heavy 6-quart saucepan, warm 2 tbs of the butter, add the onions and saffron and cook until the onions begin to soften, about 5 minutes. Add the pancetta and cook for about another 3 minutes. Increase the heat and add the rice, stirring often to prevent it from sticking to the bottom of the pan and to make sure it is well coated with hot butter. When you notice the rice turning from opaque to shiny and translucent, add the wine. Let the wine reduce away, add the rehydrated porcini, and then add enough hot broth to just barely cover the rice, about 1« cups. Stir well, reduce the heat, and simmer gently, stirring often. Continue adding broth in ¬-cup increments as the rice begins to absorb it, keeping the risotto at a constant simmer and stirring often. Keep the level of the broth just above the rice. After about 15 minutes, the rice will have lost most of its hard-kernel quality but will still be firm in the middle. Continue to cook for 3-5 minutes more. Taste for texture; when it's still slightly chewy, but yielding, add the remaining butter, and season with salt and pepper. (Remember when you add the salt, that you'll later add cheese, another salty element.) Finally, correct the consistency of the rice and surrounding liquid by adjusting the heat. The goal is to bring about a marriage of rice, broth, and the final addition of butter; the mixture should be nearly pourable, the whole reduced to the point that there is no separation between broth and rice. Serve at once in warm, wide bowls. Sprinkle with parmigiano-reggiano at the table.
Warm Porcini Mushroom Flan with Wild Mushroom Confit, Truffle Emulsion, and Crispy Phyllo Threads
Porcini Flan:
2 ounces dried porcini mushrooms
1 1/2 tablespoons butter
1/4 cup minced shallots
3 cloves garlic, minced
2 teaspoons finely chopped thyme
1 1/2 cups heavy cream
4 egg yolks
Pinch freshly grated nutmeg
1/2 cup freshly grated Parmesan
Roasted Portobello, recipe follows
Wild Mushroom Confit, recipe follows
Truffle Emulsion, recipe follows
Crispy Phyllo Threads, recipe follows
Black truffle, sliced thin
2 cups pea shoots
2 tablespoons olive oil
Lightly butter 6 (4-ounce) ramekins and set aside.
If necessary, under cold running water, quickly rinse porcinis to rid of any sand or dirt.
In a small saucepan place porcinis with 3/4 cup water and bring to a boil. Lower heat to a simmer and cook until porcinis are very soft and liquid has reduced to 1/2 cup. Remove from heat, and set aside to cool. When cooled, remove porcinis from liquid and set aside. Strain liquid through a fine meshed sieve and reserve.
Preheat oven to 350 degrees F.
In a small saute pan melt butter and saute shallots until softened, about 3 minutes. Add garlic and thyme and cook another minute. Transfer to the bowl of a food processor and add reserved mushroom liquid and porcinis and process until smooth. Transfer to a bowl and whisk in the heavy cream, egg yolks, nutmeg, cheese and salt and pepper, to taste.
Divide mixture between ramekins and place the ramekins in a baking pan. Add enough hot water to come halfway up the sides of the ramekins and bake flans until set, about 45 to 50 minutes.
To serve, place a roasted portobello on a plate. Gently loosen flans with a knife and invert onto the portobellos. Top with Wild Mushroom Confit, a generous dollop of the Truffle Emulsion and Crispy Phyllo Threads. Garnish with black truffle slices. Toss pea shoots with olive oil, salt and pepper and serve with flans.
Wild Mushroom Confit:
1 1/2 pounds assorted wild mushrooms, such as shiitake, oyster mushrooms, chanterelles, and creminis
Kosher salt
Freshly ground black pepper
3 to 4 cups light, non-flavored oil such as safflower
2 bay leaves
1 sprig fresh rosemary
2 sprigs fresh thyme
3 cloves garlic
In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper. Set aside for 1 hour, allowing mushrooms to release as much liquid as possible (do not reserve liquid), stirring occasionally.
Preheat oven to 275 degrees F. In a baking dish combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves, rosemary, and thyme sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Serve mushrooms either warm or at room temperature.
Truffle Emulsion:
1 portobello mushroom, stem removed
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 large egg
1/2 teaspoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon minced shallots
3/4 cup vegetable oil
1/4 white truffle oil
Preheat the oven to 400 degrees F.
Rub the mushroom with the olive oil then season lightly with salt and pepper. Place the mushroom gill-side down on a small baking pan and roast for 15 minutes. Remove from the oven and cool slightly.
Chop the mushroom into small dice. In the bowl of a blender, blend the egg and lemon juice until frothy. Add the garlic and shallots, and process briefly, then add the mushrooms and puree until smooth. When the mixture is smooth, add the vegetable and truffle oils in a slow stream with the blender running. Season, to taste, with salt and pepper, and reserve until ready to serve.
Yield: 1 generous cup
Crispy Phyllo Threads: 4 sheets frozen phyllo 4 tablespoons clarified unsalted butter, melted
Preheat oven to 375 degrees F.
Thaw phyllo in refrigerator, then transfer to a dry work space. Brush each sheet lightly with clarified butter, and layer one on top of the other. Roll sheets up as tightly as possible and, with a very sharp chef's knife, slice phyllo into very thin threads. Toss threads around in your fingers to create jumbled threads on a baking sheet, and spread out evenly. Bake for 10 minutes, until golden brown and crispy. Allow to cool.
Roasted Portobello: 4 Portobello mushrooms, stems removed 4 tablespoons olive oil Salt Pepper
Toss mushrooms with olive oil, salt and pepper. Roast or grill until tender.