Here's a recipe that showcases the rich flavor of dried wild porcini mushrooms. Serve this robust side dish with beef tenderloin or wild game.
1 cup dried porcini mushrooms (about 1 ounce)
1 cup water
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons minced fresh flat-leaf parsley
2 (8-ounce) packages presliced button mushrooms
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Soak the porcini mushrooms with 1 cup water in a bowl; cover and let stand for 15 minutes or until softened. Drain the mushrooms in a fine sieve over a bowl, reserving liquid.
Put oil and garlic in a large skillet over medium-high heat; sauté until garlic sizzles. Add porcinis, reserved mushroom liquid, and parsley; cook until the liquid evaporates. Add the button mushrooms, salt, and pepper; cook for 15 minutes or until the liquid has evaporated.
Almost the definition of "earthy" - richly condensed mushroom taste. Hard to believe there's nothing in her but the mushrooms and their own liquid. If I hadn't prepared it, I would have guessed red wine or broth had been added.
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