PORCINI MUSHROOM SAUCE
Steps:
- Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
- Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.
PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS
Penne pasta tossed in porcini tomato red wine sauce with prosciutto di Parma. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
- Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
- Suggested wine: 2000 Frescobaldi/Mondavi Lucente
- (blend of Cabernet, Merlot and Sangiovese).
Nutrition Facts : Calories 1844.2, Fat 105.2, SaturatedFat 59.9, Cholesterol 340.5, Sodium 444, Carbohydrate 193.1, Fiber 26.3, Sugar 3, Protein 30.5
CREAMY ITALIAN PORCINI MUSHROOM SAUCE
Make and share this Creamy Italian Porcini Mushroom Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
- Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
- Reduce the heat and add the cream and brandy and heat for 2-3 minutes.
Nutrition Facts : Calories 142.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 30.2, Sodium 204.1, Carbohydrate 4.9, Fiber 0.4, Sugar 1, Protein 1.3
BEEF TENDERLOIN IN CREAMY PORCINI SAUCE
This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!
Provided by Cynthia Russell
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, soak dried mushrooms in hot water.
- Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
- Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
- Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g
PASTA WITH DRIED MUSHROOMS AND TOMATO SAUCE
This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.
Provided by Martha Rose Shulman
Time 1h10m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 4 grams, Carbohydrate 101 grams, Fat 6 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 785 milligrams, Sugar 9 grams
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