Porcini And Bacon Sauce Recipes

Steps:

• With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)
• Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
• Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.

Steps:

• Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.
• Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.
• Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)
• Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
• Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
• Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
• Adjust seasoning and serve immediately garnished with chopped parsley.

Steps:

• Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion is soft and translucent. Add the garlic, fry for a few secs more, then pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock along with the porcini and tomatoes, then simmer very gently for 25-30 mins.
• Add the button mushrooms and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls, then sprinkle with parsley and freshly grated Parmesan.

Steps:

• Place porcini mushrooms in small bowl; add 2 cups boiling water.
• Let soak until mushrooms soften, at least 30 minutes and up to 2 hours.
• Strain, reserving mushrooms and liquid separately.
• Sauté bacon in large saucepan over medium heat until golden.
• Add garlic and shallots; sauté 3 minutes.
• Add fresh mushrooms; sauté 8 minutes.
• Transfer half of mushrooms to bowl; reserve.
• Add drained porcini and wine to pan.
• Boil 15 minutes.
• Mix in all broth. Add porcini liquid, leaving sediment behind.
• Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes.
• Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. Reserve roasting pan with juices.
• (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.).
• Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits.
• Strain back into same saucepan, pressing out all liquid.
• Simmer over medium heat until reduced to 2 cups, about 5 minutes.
• Mix in reserved mushrooms from bowl.
• Whisk in butter.
• Season with salt and pepper.

Steps:

• Heat oven to 350 degrees.
• Soak mushrooms in wine until tender, about 15 minutes. Strain wine into a large bowl; finely chop mushrooms; add to the bowl.
• Cook bacon in a large skillet over medium heat until it starts to soften, about 5 minutes. Stir in celery and leek. Cook until tender, about 6 minutes. Stir mixture into mushrooms. Cool.
• Stir in eggs, breadcrumbs, mustard, salt, thyme, pepper and oregano. Mix well. Add the meat; use clean hands to gently incorporate the seasonings into the meat. Gently pack the mixture into a 9-by-5-inch loaf pan, pressing down a bit to remove any air pockets.
• Bake for 1 hour. Remove from oven to top with glaze.
• For the glaze: mix the chili sauce and mustard.
• Generously coat the loaf with the glaze; Return to oven and continue baking until the internal temperature registers 150 degrees on an instant read thermometer, about 20 minutes more.
• Let rest 15 minutes before slicing.
• Serve with mashed potatoes and brown gravy. I made a packet of Knoors Brown gravy mix.