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Porcini Mushrooms, sliced

$6.00

Product Description

Weight:  1 ounce

Boletus edulis

This wild forest mushroom is the quintessential fairy tale mushroom having a wonderful smoky, woodsy flavor.  The dried Porcini is economical because of rich, concentrated flavor.  Rich in nutrients, it is a good accompaniment for meats because of it’s strong flavor.

*1 ounce of dried Porcini serves 4 people.

*Reconstitute, then sauté in oil or butter.  See Instructions For Using Dried Mushrooms.

*Once cooked, these rich mushrooms are a great topping on steaks, chops and roasts.

*Place in the cooking liquid of braised meats.

*Substitute for fresh when unavailable.

*After being reconstituted, scatter over chopped vegetables before roasting.

*Drop into soups, stews and beans.

*Include in any vegetable dish or casserole.

*Use to flavor sauces and gravies.

*Add to quiches and frittatas.

*Use as a flavoring in bread and rice stuffings.

*Good in grain recipes.

*Include in any tomato-based sauce.

Store in a dry, cool place in a tightly sealed container; or, place in the freezer for long-term storage.

 

RECIPE:  Lima Beans With Mushrooms

1 pound dried baby lima beans, picked over and rinsed

2 ounces dried Porcini mushrooms, chopped

1 ham bone or 2 smoked ham hocks

1 onion, chopped

2 ribs celery, chopped

4 cloves garlic, minced; or ½ teaspoon DRIED MINCED GARLIC

1 large BAY LEAF

2 teaspoons sea salt

COARSE-GRIND BLACK PEPPER to taste

Cover the beans with two inches of water and soak 4 hours or overnight.  When ready to cook, drain and cover with two quarts of water.  Bring to a boil and cook, slightly covered for 45 minutes.

Add the remaining ingredients except the black pepper.  Cover and simmer for 1 hour, or until the beans are tender.  Uncover, raising the heat, and continue to cook if you want a thicker preparation.

Season to taste with the black pepper, adding more salt if necessary.

Yield:  6 servings

*All this pot of beans needs is a good, fresh salad or sliced tomatoes along with cornbread.

 

RECIPE:  Rich Cream of Mushroom Soup

¼ cup vegetable oil

1 large onion, chopped

¾ cup DRIED PORCINI MUSHROOMS; rehydrated, reserving any soaking liquid

1 clove garlic, minced

¼ cup German Riesling wine

1 quart vegetable or chicken stock

½ pound potatoes, peeled and chopped

1 tablespoon DRIED CHIVES

2 teaspoons ROSEHIPS POWDER

Salt and pepper to taste

Lightly brown the onions in the oil; add the garlic and cook another 2 minutes while stirring.

Add the rehydrated mushrooms, wine, stock and potatoes.  Simmer, covered for 25 minutes.

Remove from the heat and allow to cool slightly.

Pureé in batches leaving the soup slightly chunky.

Return to the heat, adding the chives and rosehips powder, along with salt and pepper to taste.  Gently reheat while stirring occasionally.

Yield:  4 servings/6 appetizer servings

*Cream, milk or half-and-half may be added to further enrich this hearty soup.

*Garnish with a dollop of sour cream or plain yogurt.

*Dust with SMOKED PAPRIKA before serving.

 

RECIPE:  Mushroom Spice Grilled Chicken

3 pounds skinless, boneless chicken breasts

Salt to taste

½ ounce DRIED PORCINI MUSHROOMS

1 teaspoon WHOLE BLACK PEPPERCORNS

1 teaspoon SUMMER SAVORY

1 teaspoon AMCHUR (Green Mango Powder) or ROSEHIPS POWDER

½ teaspoon YELLOW MUSTARD POWDER

¼ cup olive oil

Salt chicken to taste with salt and set aside.

Place the mushrooms and the spices in a spice mill and process until it is powdered.  Place in a bowl along with the oil; stir until a paste is blended.

Place chicken in the mushroom/spice paste, making sure all is coated with the paste.

Place on a charcoal grill or in the oven at 350°F.  Cook until done; about 35 minutes.  Juices should run clear when pierced.

Yield:  4-6 servings

*Discard unused sauce after cooking to avoid food poisoning.

 

RECIPE:  Braised Country Style Pork Ribs

½ cup DRIED PORCINI MUSHROOMS

1½ cups boiling water

3 pounds boneless country-style pork ribs

Salt and pepper to taste

½ cup all-purpose flour

3 tablespoons olive oil

1 onion, chopped

1 large carrot, chopped

2 ribs celery, chopped

3 cloves garlic, minced

½ cup dry, white wine

1  28-ounce can tomato sauce

2 teaspoons HERBES DE PROVENCE

Pour the boiling water over the mushrooms; set aside.

Season the pork with salt and pepper; dredge in flour and place in the heated oil.  Brown on both sides and transfer to a warm plate.

In the same pan and oil, sauté the onion, carrot and celery for 5 minutes.  Add the garlic and cook another 2 minutes.

Drain the mushrooms, reserving the soaking liquid.  Chop and add to the pan with the other vegetables.  Cook another minute.

Pour in the wine, stirring to loosen the brown bits of goodness in the pan.  Add the tomato sauce, mushroom soaking liquid and HERBES DE PROVENCE.

Return the pork to the pan and spoon the sauce over all.  Cover, lower the heat to medium-low and cook 1½ hours.

Yield:  6-8 servings

*Serve with boiled new potatoes, mashed potatoes or rice.

 

 

 

 

 

 

 

 

 

 

 

 

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