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Posts Tagged ‘Dried porcini’

Wild Mushroom Rice

Posted in Food, Vegetarian, tagged , , , , , , , , on 17 December 2024| Leave a Comment »

Lovely autumn flavours in this simple wild rice recipe by José Pizarro.

Wine Suggestion: this works well with elegant, light to medium bodied reds with an earthy twist. Pinot Noir and Nebbiolo are classic choices, however we went with Frasca la Guaragna’s Barbera d’Asti with it’s lower tannins but fresh acidity, brambly flavours and earthy spices brought out the mushroom flavours delightfully.

Wild Mushroom Rice – serves 4 to 6

  • 10g dried porcini
  • 50ml olive oil
  • 2 banana shallots, peeled and finely chopped
  • 250g mixed wild mushrooms, roughly rip any large ones
  • 300g bomba rice
  • 100ml dry white wine
  • 800ml good chicken stock
  • a squeeze of lemon juice, to serve
  • 30g manchego cheese, shaved, to serve
  • best extra virgin olive oil, to serve

Put the dried porcini into a small bowl and cover with 100ml of just-boiled water. Set aside for at least 10 minutes.

Put the olive oil into a sauté pan and gently fry the shallots for about 5 minutes, or until soft. Increase the heat a bit, then add the fresh mushrooms and fry for 4-5 minutes or until nicely browned.

Add the rice and stir until it glistens with the oil, then add the wine and let it bubble for a minute. Add the stock, season generously, then simmer and cook for 15-20 minutes, stirring now and then, until the rice is tender but still soupy.

Drain the soaking porcini and reserve the liquid. Add the porcini and 50ml of the soaking liquid to the rice, then cook for 1 more minute before removing from the heat.

Stir in a squeeze of lemon juice, then divide between warm bowls and top with the manchego shavings and a good glug of your best olive oil.

(Original recipe by José Pizarro in the Guardian, 1 Oct 2024.)

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Porcini Sauce for Tagliatelle

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , on 14 January 2024| Leave a Comment »

This has a surprising umaminess given the short cooking time. A dish for mushroom lovers.

Wine Suggestion: We enjoy pairing mushroom dishes with Nebbiolo and really enjoy stepping outside the box to find versions made outside it’s native Piedmont. Tonight a glass of Clendenen Family Vineyards (Au Bon Climat) “Pip” from the Santa Maria Valley in California, which despite it getting some of the famous sunshine, is also a very cool area with fog … just like Piedmont. We liked it a lot.

Porcini sauce for tagliatelle – serves 2

  • 40g dried porcini
  • 4 tbsp olive oil
  • 3 cloves of garlic, very finely chopped
  • ½ tsp chilli flakes
  • 10g fresh parsley (stalks and leaves), finely chopped, plus extra to serve
  • a big pinch of fine sea salt
  • 1½ tbsp tomato purée
  • about 50 twists of freshly ground black pepper
  • 250g dried tagliatelle
  • 40g Parmesan, very finely grated, plus extra to serve
  • 3 tbsp double cream

Put the dried porcini into a bowl and cover with boiling water, then leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Very finely chop the porcini so it is like the consistency of mince, then set aside.

Put the oil, garlic, chilli flakes, parsley and fine salt into a large sauté pan, then place over a medium-low heat. Fry very gently for 5 minutes or until soft, taking care that the garlic doesn’t turn brown.

Increase the heat, then add the chopped porcini, tomato purée and the pepper. Stir-fry for a few minutes, then set the pan aside while you cook the tagliatelle.

Cook the pasta in boiling salty water until al dente, then drain and reserve 350g of the pasta water.

Return the sauté pan to a medium-high heat, then add the reserved porcini and pasta water. Bring to a simmer and leave to bubble for a few minutes. Add half the Parmesan, stir until melted before adding the rest. Lower the heat, then stir in the cream, followed by the cooked pasta. Toss over the heat for a minute or two until the sauce comes together.

Remove from the heat and serve with more Parmesan and olive oil.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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Roast Chicken, Pancetta & Mushroom Orzo

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , on 11 April 2019| Leave a Comment »

Roast Chicken, Pancetta & Mushroom Orzo

We really liked this easy recipe for leftover roast chicken, a very tasty dish for midweek.

Wine Suggestion: mid-week, or weekend, this works great with a Pinot Noir-Gamay blend like you can find in Cheverny in the Loire; freshness from Pinot and smoothness from the Gamay … both earthy and the right flavours for this dish. Our choice tonight was an old favourite Domaine Bellier.

Roast chicken, pancetta & mushroom orzo – serves 4

  • 15g porcini mushrooms
  • 30g pancetta cubes
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 50g chestnut mushrooms, sliced
  • 50g button mushrooms, sliced
  • 300g orzo
  • 2 sprigs of thyme, leaves stripped
  • 1 litre chicken stock
  • 300g roast chicken, skin removed and shredded
  • Parmesan, shaved to serve

Soak the porcini mushrooms in a small bowl of boiling water for 15 minutes.

Heat 2tbsp of olive oil in a large heavy-based frying pan. Cook the pancetta until golden, then scoop out with a slotted spoon.

In the same pan, cook the shallots and garlic until softened. Add the fresh mushrooms and fry until golden. Add the drained porcini, reserving the liquid, and cook for a minute.

Add the orzo and thyme and stir to coat in the oil, then add the porcini’s liquid and enough stock to cover. Simmer gently for 10-12 minutes, adding stock as needed, until tender.

Add the chicken and heat through, then serve with the pancetta and some Parmesan shavings sprinkled over.

(Original recipe by Justin Turner in Olive Magazine, April 2012.)

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Steak in Porcini Mushroom Sauce

Posted in Beef, Food, tagged , , , , , , on 9 November 2018| 2 Comments »

Steak in Porcini Mushroom Sauce

We’re all about mushrooms at this time of year, both dried and fresh, as they have the smell and taste of Autumn. We cooked this when the clocks changed and we got home to a cold house after a long weekend away. Serve with steamed rice or Italian roasties, and some greens if you like.

Wine Suggestion: Luigi Pira makes some really thoughtful and traditional Barolos and his Langhe Nebbiolo is no different; it tastes of Nebbiolo with the tar and roses, firm tannins sit well with the perfectly ripe wine and, with a touch of age, velvety undergrowth characters. An excellent match to both the steak and the mushrooms.

Steak in Porcini Mushroom Sauce – serves 4

  • 15g dried porcini mushrooms
  • 450g sirloin steak, cut into ½ cm strips
  • 4 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 1 clove of garlic, peeled and grated
  • 1 tsp thyme leaves
  • 50ml red wine
  • 3 tbsp chopped flatleaf parsley
  • 150g mascarpone cheese

Put the dried porcini in a bowl and pour over enough boiling water to cover. Set aside for 5 minutes.

Season the steak really well with salt and black pepper. Heat 2 tbsp of the oil in a large frying pan and fry the steak in batches over a hight heat for a maximum minute per side, or until nicely browned but not cooked through. Transfer to a plate and cover with foil.

Pour another 2 tbsp of oil into the pan and fry the chestnut mushrooms for a couple of minutes. Add the garlic and thyme and cook for another minute. Pout in the wine and cook for another 2 minutes.

Meanwhile, drain the porcini mushrooms and reserve the liquid. Stir the liquid into the frying pan (leave the last gritty bit behind). Roughly chop the porcini mushrooms and add to the sauce.

Stir in the parsley and mascarpone, then return the meat to the pan. Cook gently for a couple of minutes.

Season to taste and serve with rice or Italian roasties.

(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)

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Chicken in Vermentino

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , on 2 October 2018| Leave a Comment »

Chicken in Vermentino

A fresh, vibrant Vermentino brings the elements of this River Café one-pot dish together; juicy roast chicken, buttery waxy potatoes and earthy porcini mushrooms.

Wine Suggestion: there’s only one choice here, and we would recommend the Poggio ai Ginepri Bolgheri Vermentino from the Tuscan coast. This is from the superb Argentiera estate with a clever 80% Vermentino and 20% Sauvignon Blanc. We say clever as the vines are quite young and the Vermentino brings at this early stage very typical texture, salty-savouriness and appley lemon fruit with the Sauvignon giving fresh acidity and backbone. Argentiera say they expect the percentage of Vermentino to rise as the vines age, but at the moment it is deliciously light and vibrant.

Roast chicken with Vermentino – serves 4

  • 2kg organic chicken, jointed into 8 pieces
  • 1kg waxy potatoes
  • 75g dried porcini mushrooms
  • 2 garlic cloves, finely sliced
  • 1 sprig of rosemary, chopped
  • 250ml Vermentino

Preheat the oven to 200ºC.

Wipe the chicken pieces clean with paper towels and trim off any excess fat.

Soak the porcini mushrooms in 400ml of hot water for 10 minutes, then drain and keep the soaking water. Rinse the mushrooms to remove any grit and chop.

Heat a medium frying pan with 1 tbsp olive oil, then add the garlic and lightly brown. Add the porcini and cook for 2 minutes. Add a little of the mushroom soaking liquid and simmer gently, adding more liquid to keep the mushrooms quite wet. Season.

Peel the potatoes and quarter them lengthwise.

Put the chicken pieces into a roasting tin in a single layer. Add the potatoes, rosemary, wine, and 3 tbsp of olive oil. Stir in the porcini and season. Roast for 30 minutes, then turn the chicken over and cook for another 30 minutes. The chicken and potatoes should be light brown. Serve with the pan juices.

(Original recipe from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

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Porcini & Spinach Risotto

Posted in Food, Gluten-free, Italian, Vegetarian, tagged , , , , , , , , , , , , on 27 February 2017| Leave a Comment »

Porcini & spinach risottoWe love a good risotto and this simple one doesn’t disappoint. Perfect cold weather comfort food.

Wine Suggestion: as this is a richer flavoured mushroom dish our first choice would be to head to a Nebbiolo, especially a good Barolo. With the addition of the spinach which has a fresh, iron bitterness we would swing back to a full-bodied white and go for a good Alsace Pinot Gris. The depth of flavour of this dish can balance a really intense Pinot Gris like one from Zind- Humbrecht, which sometimes can be edgy and a bit much for many foods. This one can handle it so push the boat out for flavour and enjoy.

As we had this as a weeknight treat, however, we found that a more humbleVilla Wolf Pinot Gris from the Pfalz also worked.

Porcini & spinach risotto – serves 2

  • 25g dried porcini mushrooms
  • 50g butter
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 200g chestnut mushrooms, sliced
  • 150g risotto rice
  • a glass of white wine
  • 750ml veg stock, simmering (we use Marigold Swiss Bouillon powder)
  • 100g spinach, washed & chopped
  • parmesan shavings

Soak the porcini mushrooms in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any gritty bits and keep for later. Roughly chop the porcini.

Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.

Pour in the wine and bubble until it has been absorbed by the rice. Gradually add the stock and porcini soaking liquid, stirring until the rice is al dente (you may not need all of the stock). Stir through the spinach until just wilted and serve sprinkled with shavings of parmesan.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, February 2009.)

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