Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Dried porcini’

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.)

Advertisements

Read Full Post »

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.)

Read Full Post »

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.)

Read Full Post »