Buttery Porcini Mushroom Pasta

                                         

Buttery Porcini Mushroom Pasta 

Dried mushrooms and smoked paprika 

brings a rich earthiness a hit of flavor.

Ingredients:

20g / 1/4 cup Dried Porcini Mushrooms
25g / 1 tablespoon + 2 teaspoons unsalted butter
2 tbsp olive oil
250g /  chestnut mushrooms, sliced also called cinnamon cap.
2 cloves garlic, finely chopped
3 tbsp double cream
200g / 8oz. fettuccine
20g / 1/4 cup Parmigiano Reggiano, finely grated, plus extra to serve
½ x 20g pack chives, finely chopped
smoked paprikaDirections:Put the porcini into a mug, pour over 150ml boiling water, then set aside for 25 minutes. Drain and reserve the liquid, leaving the sediment behind. Chop the mushrooms and set aside.

Melt the butter with the oil in a large frying pan over a high heat. Once foaming, add the chestnut mushrooms, season and fry for about 10 minutes, flipping occasionally, until golden. Stir in the garlic and soaked porcini, fry for about 3 minutes more, then add 4 tbsp soaking liquid and the cream. Bubble briefly, then remove from the heat.

Meanwhile, cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain.

Tip the pasta into the sauce and toss to coat, then add the parmesan, most of the chives and a little pasta water, if needed, to loosen, so the sauce coats nicely. Serve topped with the remaining chives, some smoked paprika and extra cheese.

Cook’s tip
Soak the mushrooms earlier in the day if you have a busy evening coming up. Just keep in the fridge. until needed.

The Most Flavorful Beef Stroganoff

The Most Flavorful Beef Stroganoff 

With Cremini and Porcini Mushrooms

This dish is quick to fix rewarding with abundant flavor.  

Ingredients:
1 1⁄2 cups canned low sodium beef broth
1(1/2 ounce) package dried porcini mushrooms

3 tablespoons vegetable oil
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Directions:

Combine the beef broth and dried porcini in a small saucepan.  Bring to a boil, remove from heat, cover, and let steep for 30 minutes.  With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.  Strain the broth through a sieve and set aside.

Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.  When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.

Season the beef strips generously with kosher salt and pepper and dredge in the flour.

Add 2 tbsp oil to the pan and heat over medium-high heat.  When oil is hot, add the beef, spreading it in a single layer.  After about a minute, turn each piece to brown the other side.  Don't overcook!

Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.  (Work in smaller batches, if you prefer).

Melt the remaining 3 tbsp butter in the pan over medium-high heat.  Add the onion.

Saute, scraping up the browned meat bits at the bottom of the pan.  When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.  Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.  

Bring to a simmer while stirring.  Cook just until the sauce thickens slightly, 1- 2 minutes.

Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.  Taste, and adjust seasonings.

Serve over cooked noodles, sprinkled with parsley. 

Parmesan Toast With Mushroom Fricassee

 

Parmesan French Toast with Mushroom Fricassée

French toast without maple syrup, you say? Topped with woodsy stewed mushrooms, this crisp, cheesy pain perdu is 100 percent savoury. If the bread slices are much bigger than 4 inch (10 cm) square, either trim them down or use 6 slices and serve 1½ pieces per person.
Ingredients:
Mushroom Fricassee
½ oz (15 g) dried porcini mushrooms
½ cup (125 mL) boiling water
2 tbsp (30 mL) unsalted butter
1 lb (455 g) mixed mushrooms, sliced
Salt and freshly ground pepper to taste
½ cup (125 mL) heavy cream
Parmesan French Toast
4 large eggs
1 tbsp (15 mL) Dijon mustard
¾ cup (175 mL) whole milk
½ cup (125 mL) finely grated Parmesan
1½ tsp (7 mL) chopped thyme
Salt and freshly ground pepper to taste
8 slices day-old good-quality white sandwich bread, about 4 inches
(10 cm) square and ½ inch (1 cm) thick
6 tbsp (90 mL) unsalted butter, divided
Finely sliced chives to garnish

Directions:

For the mushroom fricassée, combine porcini and water in a small bowl. Let stand 20 minutes. Remove porcini and squeeze dry. Rinse porcini in sieve under running water. Squeeze dry, roughly chop and set aside. Carefully decant porcini broth, leaving sediment behind, and reserve.

Heat butter in a large frying pan over medium-high heat. When the butter is sizzling, add mixed mushrooms and salt. Cook, stirring occasionally, until lightly browned and tender, 7 to 8 minutes. Add porcini and reserved broth. Cook until most liquid has evaporated, about 1 minute. Add cream and simmer until thickened to a saucy consistency, about 1 minute. Season with pepper and remove from heat. 3 For the French toast, preheat oven to 200°F (100°F). Line a baking sheet with parchment paper.

Whisk eggs and Dijon in a large mixing bowl until Dijon is fully incorporated. Whisk in milk then Parmesan and thyme. Season with salt and pepper. Working in batches of 3, soak bread for 15 seconds per side in egg mixture. Transfer to a baking sheet.

Heat 2 tbsp (30 mL) butter in a large nonstick frying pan over medium heat. Working in batches of 3, cook soaked bread until deep brown, 3 to 4 minutes per side. Transfer to the parchment-lined baking sheet and keep warm in oven. Repeat until bread and egg mixture are used up.

While French toast is cooking, reheat mushrooms over a medium-low heat. (Add a splash of water if it’s too thick.) Serve 2 slices of French toast per person and divide mushroom mixture overtop. Sprinkle with chives. Serves 4

Roasted Butternut Squash and Mushroom Pie with Cheddar Pastry

Roasted Butternut Squash and 

Mushroom Pie With Cheddar Pastry

This rich vegetable-packed pie is so full of flavor, you won’t miss the meat. It’s a great pie to serve cold, too, and perfect to tote along to a late-summer picnic.
Ingredients:

Filling
8 cups (1 L) ½-inch (1-cm)
cubes of butternut squash
(about 1 medium squash)
1 large banana shallot, finely chopped
4 whole cloves garlic, unpeeled
¼ cup (60 mL) olive oil
½ tsp (2 mL) each kosher salt and freshly ground black pepper
1 pkg (14 g) dried porcini mushrooms
8 oz (250 g) sliced brown mushrooms
½ cup (125 mL) homemade or low-sodium vegetable or chicken stock
2 tbsp (30 mL) finely chopped fresh sage
⅔ cup (150 mL) crumbled soft goat cheese
Cheddar Pastry

3 cups (750 mL) all-purpose flour 
1 tsp (5 mL) paprika 
½ tsp (2 mL) table salt 
½ cup (125 mL) each cold unsalted butter and lard, cubed 
1⅓ cups (330 mL) shredded extra-old cheddar cheese 
⅓ cup (80 mL) ice water 
1 tbsp (15 mL) white vinegar or fresh lemon juice 
Egg Wash
1 egg
1 tbsp (15 mL) cold water

Directions:
For filling, preheat the oven to 400°F (200°C).

In a large shallow roasting pan, toss squash, shallot and garlic cloves with 2 tbsp (30 mL) oil and ¼ tsp (1 mL) each salt and pepper. Roast, uncovered, for about 25 minutes, stirring occasionally, until squash is tender and golden brown. Remove from the oven and let cool.

When garlic is cool enough to handle, squeeze cloves out of skins and mash smoothly. Add garlic to squash and toss well.

Combine porcini mushrooms and 1 cup (250 mL) water in a 2-cup (500-mL) glass measure. Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife. Microwave on high (100 percent) for 30 seconds. Let stand for 5 minutes. Remove mushrooms, squeezing out and discarding soaking liquid. Rinse and drain mushrooms, then chop finely.

In a medium nonstick skillet, heat remaining oil over medium-high heat. Add brown and porcini mushrooms and remaining salt and pepper. Cook for 5 to 7 minutes, stirring often, until tender. Add stock and bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Boil stock until it has almost completely evaporated.

Scrape mushroom mixture into a large bowl. Stir in squash mixture and sage and let cool completely. Stir in goat cheese. Season with more salt and pepper if necessary. If you’re not completing the pie immediately, cover and refrigerate the filling until ready to proceed, removing it from the refrigerator about 30 minutes before assembling the pie.

For cheddar pastry, pulse flour, paprika and salt in a food processor until combined. Add butter and lard and pulse 3 or 4 times just until mixture resembles coarse crumbs. Add cheese and pulse just until combined.

In a small bowl, stir together water and vinegar. With motor running, add to food processor through feed tube and process just until dough holds together, adding a little more ice water if necessary. Turn dough out onto a lightly floured surface and knead just until it forms a ball. Cut dough in half and pat out each piece to a disc. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 400°F (200°C).

On a lightly floured surface, roll out 1 piece of pastry to a 12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to a large lightly greased baking sheet. Spoon butternut squash mixture onto pastry, leaving a 1½-inch (4-cm) border around edge.

In a small bowl, beat together egg and water to make egg wash. Brush edges of pastry on baking sheet with egg wash. Roll out second piece of pastry to a 12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to top of pie. Seal edges well and trim them, reserving trimmings. Crimp edges decoratively. Cut 2 or 3 holes in top of pie for steam to escape. Cut decorative shapes from reserved trimmings and use to decorate top of pie, using egg wash to make them adhere. Brush top of pie with egg wash.

Bake for 30 to 35 minutes or until pastry is golden brown. Let stand for 10 minutes before cutting into wedges.

Serves 6 to 8

Mediterranean Meat Loaf Focaccia

Mediterranean Meatloaf Focaccia

No need to wait for the next day to enjoy a comforting meatloaf sandwich, this zesty version of a North American classic is hearty and delicious hot from the oven and just as yummy cold for lunch the next day. Instead of heavy mashed potatoes, the bottom of the bread is lined with thinly sliced sweet potatoes and amped up the Mediterranean flavors for a cosmopolitan twist. 

Ingredients:

1 purchased focaccia bread; about 8 X 10 inches
   (20 X 25 cm)
½ small sweet potato, peeled, very thinly sliced

½ tsp (2 mL) sea salt
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb
   (500g)
½ cup (125 mL) grated Parmesan, Romano or Asiago
cheese or combination
¼ cup (60 mL) finely chopped sun-dried tomatoes
2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water

1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella
16 to 20 thin slices of spicy or mild Italian salami,   

   enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Serves 4 to 6

1 purchased focaccia bread; about 8 x 10 inches
(20 X 25 cm)
½ small sweet potato, peeled, very thinly sliced
½ tsp (2 mL) sea salt

½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
1 small onion, finely chopped
1 small red or green pepper, seeded, finely chopped
1 jalapeño or other chili pepper, seeded, finely chopped
2 to 3 cloves garlic, minced
½ tsp (2 mL) dry oregano
2 cups (500 mL) packed lean ground beef, about 1 lb
   (500g)
½ cup (125 mL) grated Parmesan, Romano or Asiago
   cheese or combination
¼ cup (60 mL) finely chopped sun-dried tomato 

2 tbsp (30 mL) finely chopped, rehydrated porcini mushroom (optional); start with about ¼ cup (60 mL) fresh, or 1½ tsp (7 g) dry, and cover in about 1 cup (250 m) boiling water to soften for about 15 minutes; drain and squeeze out excess water
1 tsp (5 mL) finely minced fresh rosemary
¼ cup (60 mL) finely chopped fresh basil
2 free-run eggs, lightly beaten
1 cup (250 mL) shredded mozzarella 
16 to 20 thin slices of spicy or mild Italian salami, enough to cover the surface of the focaccia

Directions:

Carefully slice the top of the focaccia off; set aside.

Run a paring knife around the inside of the focaccia about 1 inch (2.5 cm) in from the outside; pull out the crumb almost to the bottom. Leave a wall of bread all around about 1 inch (2.5 cm) thick. Pull crumb from the top of the loaf (the lid) as well; save the crumbs for another use, if desired.

Line a baking sheet with a piece of tin foil long enough to wrap up and over the focaccia. Set the focaccia into the centre of the foil-lined pan.

Use a mandoline or the single-blade side of a box grater to slice the sweet potato.

Lay the thin slices of sweet potato down inside, onto the base of the focaccia; overlapping a little, right up to the edges of the bread. You should use about 10 to 12 slices. Season with salt and black pepper; set aside.

Into a large skillet over medium-high heat add the oil, onion, and peppers. Fry, stirring often until softened, browning and becoming dry; about 20 minutes.

Add the garlic and dry oregano; stir and continue to fry for another 5 minutes.

Add the beef; stir to combine then take off the heat. Beef will be grey in some places, red in others. Transfer meat mixture to a bowl.

To the bowl with meat, add the grated Parmesan, sun-dried tomatoes, porcini (if using), rosemary and basil; mix very well to combine.

When meat is somewhat cooler to the touch, add the eggs and mix well to fully combine.

Preheat oven to 350°F (180°C).

A spoonful at a time, transfer the meat mixture into the focaccia box, packing it down well between additions and making sure to fill all the nooks and crannies; don’t leave any air pockets but don’t press and stuff so hard as to break the bread wall. Continue until all the meat mixture is used; mound it up a bit in the middle and make sure to spread the meat all the way to the outer edges.

Top evenly with the grated mozzarella and place the lid back on.

Lay the slices of salami on top of the bread, like scales on a fish, overlapping somewhat, then bring up the foil, wrapping the loaf up tightly.

Bake about 50 minutes, then open the foil on top, allowing the steam to escape, and continue to bake uncovered for a further 5 to 10 minutes, or until a meat thermometer inserted into the middle reads about 150°F (65°C).

When done, remove from oven and allow to rest for about 20 minutes before transferring to a platter and slicing; if the interior is too hot, it will fall apart when cut.

Serve warm or enjoy cold.

Serves 4 to 6

 

Porcini, Chevril and Artichoke Soup

Porcini, Chervil And Artichoke

Serves 6
4 Jerusalem artichokes, peeled and sliced

1/2 pound porcini mushrooms.
2 potatoes, peeled and sliced

1 leek, washed well and sliced thinly
1 garlic clove, finely chopped
1 celery stalk, and the yellow centre leaves
2 cups homemade chicken stock
2 cups water
1 fresh bay leaf
1/2 teaspoon dried sage leaves
a few sprigs thyme
olive oil
sea salt and pepper
Creme fraiche or parmesan cheese for serving

Boil the kettle. Put the dried porcinis in a small jug or bowl and pour over 1 cup (250 ml) boiling water.  Cover with a dish or lid and let the mushrooms reconstitute – give them about 10 minutes.

Heat some olive oil in a large heavy based saucepan, or stockpot, and add the leaks.  Cook over medium-high heat for about 5 minutes, stirring regularly, until they are soft.  Add the garlic, celery, bay leaf, dried sage, and picked thyme leaves.  Stir, and cook for a few more minutes until the celery is soft.

Strain the mushrooms and reserve the liquid.  Roughly chop the mushrooms.  Add the potatoes, jerusalem artichokes, mushrooms, stock, water and the liquid from the mushrooms.  Bring to a gentle boil, reduce heat, and simmer for 20 minutes.

Remove the bay leaf, and using a hand held bamix, puree the soup.  You can do this in a blender or food processor but its much messier.

Serve with a swirl of creme fraiche, or a sprinkling of grated parmesan.

Pair with Pinot Noir

Porcini Risotto

Porcini Risotto

Mary served this dish also on Saturday evening at the dinner party. It was an instant hit with the group!

Ingredients:

olive oil

Rice, aborio, or best choice is canaroli

porcini mushrooms

chicken stock

salt to taste

grated Parmesan cheese

***

Directions:

If you are using dried porcini mushrooms, they must be reconstituted by soaking first in water. If you choose reconstituted mushrooms, drain the excess water.

***

Saute the mushrooms in olive oil which have been sliced thin and the dried reconstituted mushrooms which have been chopped.

***

Choose your rice. The aborio rice has a higher starch content and can become "gummy" if over cooked. The canaroli rice cooks up with a lighter consistency and is slightly more palliative. Follow package amounts for your crowd.

***

When the porcini mushrooms have been sauteed, add the raw rice. Slightly saute the rice kernels in the mushroom and olive oil mixture before adding the chicken stock. Add small amounts of chicken stock at a time allowing the liquid to be absorbed before the next addition. This dish must be stirred very frequently with a close eye. Requires about 20 minutes cooking time.

***

Serve immediately and pass the Parmesan cheese