Savor the rich, earthy magic of dried porcini mushrooms with our collection of 18 delightful recipes! Whether you’re craving a quick weeknight dinner or a cozy comfort meal, these versatile fungi add deep umami flavor to everything from creamy risottos to hearty stews. Get ready to transform your cooking—let’s dive into these savory inspirations that will make your kitchen smell absolutely amazing.
Beef Stew with Porcini Mushrooms
Tender beef and earthy porcini mushrooms meld into a deeply satisfying stew. This one-pot meal delivers rich flavor with minimal fuss. Brown the beef well for maximum depth.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 1 oz dried porcini mushrooms
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced into 1/2-inch rounds
– 2 celery stalks, sliced into 1/2-inch pieces
– 2 tbsp tomato paste
– 4 cups beef broth
– 1 cup dry red wine
– 2 bay leaves
– 1 tsp dried thyme
– Salt and black pepper
Instructions
1. Place dried porcini mushrooms in a bowl and cover with 1 cup hot water. Let soak for 15 minutes until softened.
2. Pat beef cubes dry with paper towels. Season all over with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Add half the beef in a single layer. Sear without moving for 4 minutes until deeply browned on one side.
5. Flip beef and sear for another 4 minutes. Transfer to a plate. Repeat with remaining beef and 1 tbsp olive oil.
6. Reduce heat to medium. Add onion, carrots, and celery. Cook for 8 minutes, stirring occasionally, until vegetables soften.
7. Add garlic and cook for 1 minute until fragrant.
8. Stir in tomato paste and cook for 2 minutes until it darkens slightly.
9. Pour in red wine, scraping the bottom to release any browned bits. Simmer for 3 minutes until reduced by half.
10. Strain porcini mushrooms, reserving the soaking liquid. Chop mushrooms and add to the pot.
11. Pour in the reserved mushroom liquid, leaving any sediment behind. Add beef broth, bay leaves, and thyme.
12. Return seared beef and any accumulated juices to the pot. Bring to a simmer.
13. Cover and reduce heat to low. Simmer gently for 2 hours, stirring occasionally, until beef is fork-tender.
14. Remove bay leaves. Skim any excess fat from the surface with a spoon.
15. Taste and adjust seasoning with salt and pepper if needed.
Perfectly cooked beef shreds easily with a fork, surrounded by a glossy, deeply flavored broth. The porcini mushrooms add a subtle, earthy backbone that complements the rich beef. Serve over creamy mashed potatoes or with crusty bread to soak up every last drop.
Porcini Mushroom and Parmesan Polenta
Savor the earthy richness of porcini mushrooms paired with creamy Parmesan polenta in this comforting dish. It’s a simple yet elegant meal that transforms humble ingredients into something special. Perfect for a cozy dinner, it comes together with minimal fuss for maximum flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup polenta
– 4 cups water
– 1 tsp salt
– 1 oz dried porcini mushrooms
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 2 tbsp butter
– 1 tbsp fresh parsley, chopped
Instructions
1. Soak 1 oz dried porcini mushrooms in 1 cup hot water for 15 minutes until softened, then drain and chop, reserving the liquid.
2. In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil over high heat.
3. Gradually whisk in 1 cup polenta to prevent clumping, then reduce heat to low.
4. Cook polenta for 25 minutes, stirring frequently with a wooden spoon to avoid sticking.
5. While polenta cooks, heat 2 tbsp olive oil in a skillet over medium heat.
6. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
7. Add chopped porcini mushrooms and cook for 5 minutes, stirring occasionally.
8. Stir in reserved mushroom liquid and simmer for 3 minutes until slightly reduced.
9. Remove polenta from heat and stir in 1 cup grated Parmesan cheese and 2 tbsp butter until melted and smooth.
10. Spoon polenta into bowls and top with mushroom mixture.
11. Garnish with 1 tbsp chopped fresh parsley.
Mushrooms infuse the polenta with a deep, umami flavor that complements the creamy Parmesan base. The texture is velvety with a satisfying bite from the sautéed porcini. Try serving it alongside grilled chicken or as a hearty vegetarian main with a side of roasted vegetables.
Porcini Mushroom and Garlic Pasta
Zesty and earthy, this Porcini Mushroom and Garlic Pasta delivers deep umami flavor in under 30 minutes. It’s a simple yet luxurious weeknight dinner that feels special. Dried porcini mushrooms create a rich, savory base that clings to every strand of pasta.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 oz dried porcini mushrooms
– 1 cup boiling water
– 12 oz dried fettuccine pasta
– 1 tbsp kosher salt
– 3 tbsp unsalted butter
– 4 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/4 tsp black pepper
Instructions
1. Place 1 oz dried porcini mushrooms in a small bowl and pour 1 cup boiling water over them. Let soak for 10 minutes to rehydrate.
2. Remove mushrooms from the liquid, chop them finely, and reserve the soaking liquid. Strain the liquid through a fine-mesh sieve to remove any grit.
3. Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt and 12 oz dried fettuccine pasta. Cook according to package directions until al dente, about 10–12 minutes.
4. While pasta cooks, melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes. Sauté for 1 minute until fragrant.
5. Add the chopped porcini mushrooms to the skillet and cook for 2 minutes, stirring frequently. Tip: Sautéing the mushrooms intensifies their earthy flavor.
6. Pour the reserved mushroom soaking liquid into the skillet. Bring to a simmer and cook for 3 minutes to reduce slightly.
7. Reduce heat to low and stir in 1/2 cup heavy cream. Simmer gently for 2 minutes until the sauce thickens slightly. Tip: Do not boil the cream to prevent curdling.
8. Drain the cooked pasta, reserving 1/2 cup of pasta water. Add the pasta directly to the skillet with the sauce.
9. Toss the pasta in the sauce over low heat for 1 minute, adding reserved pasta water 1 tbsp at a time if the sauce seems too thick.
10. Remove skillet from heat. Stir in 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, and 1/4 tsp black pepper until the cheese melts and coats the pasta. Tip: Adding cheese off the heat prevents it from becoming grainy.
Velvety cream coats each strand of fettuccine, while the porcini mushrooms provide a meaty, savory depth. The garlic and red pepper flakes add a gentle warmth that balances the richness. For a restaurant-style finish, garnish with extra Parmesan and a drizzle of truffle oil.
Porcini Mushroom and Truffle Oil Pizza
Tantalizingly earthy and luxurious, this pizza elevates simple ingredients into a gourmet experience. Porcini mushrooms and truffle oil create a rich, umami-packed topping that feels indulgent yet approachable. It’s perfect for a special dinner or impressing guests with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb pizza dough
– 1/2 cup pizza sauce
– 8 oz fresh mozzarella cheese, sliced
– 1 cup porcini mushrooms, sliced
– 2 tbsp olive oil
– 1 tbsp truffle oil
– 1/4 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp cornmeal
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle.
3. Sprinkle cornmeal on a pizza peel or inverted baking sheet to prevent sticking.
4. Transfer the stretched dough to the prepared peel.
5. Spread pizza sauce evenly over the dough, leaving a 1/2-inch border.
6. Arrange mozzarella slices on top of the sauce.
7. In a skillet over medium-high heat, heat olive oil and sauté porcini mushrooms for 5-7 minutes until tender and lightly browned.
8. Season mushrooms with salt and black pepper, then distribute them over the pizza.
9. Carefully slide the pizza onto the preheated stone or baking sheet in the oven.
10. Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
11. Remove pizza from the oven and let it cool for 2 minutes.
12. Drizzle truffle oil evenly over the hot pizza.
13. Sprinkle grated Parmesan cheese on top before serving.
Earthy porcini mushrooms meld with creamy mozzarella for a satisfying texture, while truffle oil adds a fragrant finish. Serve slices with a crisp arugula salad to balance the richness, or pair with a light red wine for a complete meal.
Porcini Mushroom and Sage Stuffing
Holiday meals demand standout sides, and this stuffing delivers with earthy porcini mushrooms and aromatic sage. It’s a savory upgrade to traditional stuffing that bakes up crisp on top while staying moist inside. Prepare it a day ahead for deeper flavor development.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup dried porcini mushrooms
– 2 cups hot water
– 1 loaf (16 oz) day-old sourdough bread, cubed
– 1/2 cup unsalted butter
– 2 large yellow onions, diced
– 4 celery stalks, diced
– 4 cloves garlic, minced
– 1/4 cup fresh sage leaves, chopped
– 2 large eggs, beaten
– 1 1/2 cups chicken broth
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Place dried porcini mushrooms in a bowl and pour 2 cups hot water over them. Let soak for 20 minutes until softened.
2. Drain mushrooms, reserving 1 cup of the soaking liquid. Chop mushrooms finely.
3. Preheat oven to 375°F. Spread sourdough bread cubes on a baking sheet and toast for 10 minutes until lightly crisp.
4. Melt butter in a large skillet over medium heat. Add onions and celery, cooking for 8 minutes until softened.
5. Stir in garlic, chopped porcini mushrooms, and sage. Cook for 2 minutes until fragrant.
6. In a large mixing bowl, combine toasted bread cubes and vegetable mixture.
7. Pour in beaten eggs, chicken broth, and reserved mushroom soaking liquid. Season with salt and pepper.
8. Mix thoroughly until all bread is moistened. Let mixture rest for 5 minutes to absorb liquids.
9. Transfer stuffing to a greased 9×13 inch baking dish. Cover with foil and bake for 40 minutes.
10. Remove foil and bake uncovered for 20 minutes until top is golden brown and crisp.
11. Let stuffing rest for 10 minutes before serving to allow flavors to meld.
Dense yet tender, this stuffing offers a satisfying chew with bursts of umami from the porcini. The sage provides an herbal backbone that complements roasted meats perfectly. For a vegetarian version, substitute vegetable broth and add toasted walnuts for crunch.
Porcini Mushroom and Red Wine Gravy
Nothing beats a rich, savory gravy to elevate holiday meals. Porcini mushrooms and red wine create a deeply flavorful, umami-packed sauce that pairs perfectly with roasted meats or mashed potatoes. It’s simple to make yet impressive enough for any special occasion.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 oz dried porcini mushrooms
– 1 cup boiling water
– 2 tbsp unsalted butter
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tbsp all-purpose flour
– 1 cup dry red wine
– 2 cups beef broth
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Place 1 oz dried porcini mushrooms in a bowl and pour 1 cup boiling water over them; let soak for 10 minutes until softened.
2. Remove mushrooms from the liquid, chop them finely, and reserve the soaking liquid after straining it through a fine-mesh sieve to remove grit.
3. Melt 2 tbsp unsalted butter in a saucepan over medium heat until foamy.
4. Add 1 small yellow onion, finely chopped, and sauté for 5 minutes until translucent and soft.
5. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
6. Sprinkle 1 tbsp all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
7. Gradually whisk in 1 cup dry red wine, scraping up any browned bits from the bottom of the pan, and simmer for 3 minutes to reduce slightly.
8. Pour in 2 cups beef broth and the reserved mushroom soaking liquid, then add the chopped porcini mushrooms and 1 tbsp fresh thyme leaves.
9. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until thickened to a gravy consistency.
10. Season with 1 tsp kosher salt and 1/2 tsp black pepper, then remove from heat.
Velvety and robust, this gravy boasts a silky texture with earthy mushroom notes and a subtle wine tang. Serve it warm over roasted turkey or beef for a festive touch, or drizzle it on creamy polenta to soak up every last drop.
Porcini Mushroom and Leek Tart
Zesty and earthy, this savory tart combines rich porcini mushrooms with sweet leeks in a buttery crust. It’s perfect for holiday gatherings or a sophisticated weeknight dinner. The flaky pastry and creamy filling come together with minimal fuss.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 3-4 tbsp ice water
– 1 oz dried porcini mushrooms
– 2 tbsp unsalted butter
– 2 large leeks, white and light green parts only, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 cup grated Gruyère cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F. 2. In a food processor, pulse 1 1/4 cups all-purpose flour and 1/2 cup cold, cubed unsalted butter until mixture resembles coarse crumbs. 3. Add 3-4 tbsp ice water, 1 tbsp at a time, pulsing until dough just comes together. Tip: Avoid overmixing to keep the crust tender. 4. Press dough into a 9-inch tart pan, prick bottom with a fork, and chill for 15 minutes. 5. Bake crust for 15 minutes until lightly golden. 6. Soak 1 oz dried porcini mushrooms in 1 cup hot water for 10 minutes, then drain and chop. 7. In a skillet, melt 2 tbsp unsalted butter over medium heat. 8. Add 2 thinly sliced leeks and cook for 8-10 minutes until softened. 9. Stir in 2 minced garlic cloves and chopped porcini mushrooms, cooking for 2 more minutes. 10. In a bowl, whisk 1/2 cup heavy cream, 2 large eggs, 1/2 cup grated Gruyère cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Tip: Whisk until fully combined for a smooth filling. 11. Spread leek-mushroom mixture evenly over the pre-baked crust. 12. Pour cream mixture over the filling. 13. Bake at 375°F for 30-35 minutes until the center is set and top is golden brown. Tip: Check doneness by inserting a knife; it should come out clean. 14. Let cool for 10 minutes before slicing. Creamy and rich, the tart features a flaky crust with a savory, umami-packed filling from the porcini and leeks. Serve it warm with a crisp green salad for a balanced meal, or slice it into small pieces as an elegant appetizer.
Porcini Mushroom and Barley Soup
Frosty winter days demand a hearty, earthy soup that warms from the inside out. This porcini mushroom and barley soup delivers deep umami flavor with minimal fuss. It’s a one-pot wonder perfect for meal prep or a cozy family dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 oz dried porcini mushrooms
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 cup pearled barley
– 6 cups vegetable broth
– 2 tbsp soy sauce
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Place 1 oz dried porcini mushrooms in a bowl and cover with 2 cups hot water. Let soak for 10 minutes to rehydrate.
2. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
3. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 8 minutes, stirring occasionally, until vegetables soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Drain the soaked mushrooms, reserving the liquid. Chop the mushrooms and add them to the pot.
6. Pour the reserved mushroom soaking liquid into the pot, avoiding any sediment at the bottom for a clearer broth.
7. Add 1 cup pearled barley, 6 cups vegetable broth, 2 tbsp soy sauce, 1 tsp dried thyme, and 1/2 tsp black pepper to the pot.
8. Bring the mixture to a boil over high heat, then reduce to a simmer.
9. Cover the pot and simmer for 35 minutes, stirring once halfway, until the barley is tender.
10. Stir in 1/4 cup chopped fresh parsley just before serving.
11. Ladle the soup into bowls and serve immediately.
Perfectly cooked barley gives this soup a satisfying, chewy texture that contrasts with the tender vegetables. The porcini mushrooms impart a rich, woodsy depth that makes the broth incredibly savory. For a creamy variation, stir in a splash of heavy cream after cooking, or top each bowl with a dollop of sour cream and extra parsley.
Porcini Mushroom and Gruyère Tartlets
You’ll love these savory, elegant tartlets for holiday gatherings or cozy dinners. They combine earthy porcini mushrooms with nutty Gruyère in a crisp, buttery crust. Perfect as an appetizer or light meal.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (14 oz) frozen puff pastry, thawed
– 1 oz dried porcini mushrooms
– 1 cup boiling water
– 2 tbsp unsalted butter
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 1 cup shredded Gruyère cheese
– 1 large egg, beaten
– 1 tbsp fresh thyme leaves
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll puff pastry to 1/8-inch thickness on a lightly floured surface.
3. Cut pastry into 12 rounds using a 3-inch cookie cutter.
4. Place rounds on prepared baking sheet; prick each with a fork to prevent puffing.
5. Soak dried porcini mushrooms in 1 cup boiling water for 10 minutes until softened.
6. Drain mushrooms, reserving 1/4 cup soaking liquid; finely chop mushrooms.
7. Melt 2 tbsp unsalted butter in a skillet over medium heat.
8. Add 1 small chopped onion; cook 5 minutes until translucent.
9. Add 2 minced garlic cloves; cook 1 minute until fragrant.
10. Stir in chopped mushrooms; cook 3 minutes.
11. Pour in 1/4 cup dry white wine; simmer 2 minutes until reduced.
12. Add 1/2 cup heavy cream and reserved mushroom liquid; simmer 3 minutes until thickened.
13. Remove skillet from heat; stir in 1 cup shredded Gruyère until melted.
14. Mix in 1 tbsp fresh thyme, 1/4 tsp salt, and 1/4 tsp black pepper.
15. Spoon 1 tbsp filling onto each pastry round, leaving a 1/4-inch border.
16. Brush pastry edges with 1 beaten egg for a golden finish.
17. Bake at 400°F for 18–20 minutes until pastry is puffed and golden brown.
18. Cool tartlets on a wire rack for 5 minutes before serving.
These tartlets offer a crisp, flaky crust with a rich, creamy filling that balances earthy mushrooms and sharp cheese. Try them warm with a drizzle of truffle oil or alongside a simple arugula salad for a complete appetizer.
Porcini Mushroom and Herb Bread
Rustic and earthy, this bread delivers deep umami flavor from dried porcini mushrooms balanced with fresh herbs. It’s perfect for holiday gatherings or cozy winter meals, with a texture that’s crisp outside and tender inside. You’ll need about 3 hours from start to finish, but most of that is hands-off rising time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 40 minutes
Ingredients
– 1/2 cup dried porcini mushrooms
– 1 cup boiling water
– 3 1/2 cups all-purpose flour
– 2 1/4 tsp active dry yeast
– 1 tbsp granulated sugar
– 1 1/2 tsp kosher salt
– 1/4 cup olive oil
– 1/2 cup warm water (110°F)
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
Instructions
1. Place dried porcini mushrooms in a small bowl and pour 1 cup boiling water over them. Let soak for 20 minutes until fully rehydrated.
2. Drain mushrooms, reserving 3/4 cup of the soaking liquid. Finely chop mushrooms and set aside.
3. In a large mixing bowl, combine 3 1/2 cups all-purpose flour, 2 1/4 tsp active dry yeast, 1 tbsp granulated sugar, and 1 1/2 tsp kosher salt.
4. Add 1/4 cup olive oil, 1/2 cup warm water (110°F), and the reserved 3/4 cup mushroom soaking liquid to the dry ingredients.
5. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
6. Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
7. Incorporate chopped porcini mushrooms, 2 tbsp fresh rosemary, and 1 tbsp fresh thyme leaves into the dough during the final minute of kneading.
8. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 1/2 hours until doubled in size.
9. Punch down dough and shape into a round loaf on a parchment-lined baking sheet.
10. Cover loaf with the damp towel and let rise for 45 minutes until puffy.
11. Preheat oven to 375°F during the final 15 minutes of the second rise.
12. Score the top of the loaf with a sharp knife in a cross pattern.
13. Bake at 375°F for 35-40 minutes until golden brown and the internal temperature reaches 190°F.
14. Transfer bread to a wire rack and let cool completely before slicing, about 1 hour.
Hearty and aromatic, this bread features a crackly crust that gives way to a moist, chewy crumb speckled with mushroom pieces. The porcini imparts a woodsy depth that pairs beautifully with the bright herbal notes. Serve thick slices toasted with butter for breakfast, or use it as a base for exceptional holiday stuffing or bread pudding.
Porcini Mushroom and Shallot Sauce
Luxurious yet simple, this porcini mushroom and shallot sauce transforms pasta, meats, or polenta. Dried porcini deliver deep umami, while shallots add sweet sharpness. It’s a restaurant-quality sauce you can make at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 oz dried porcini mushrooms
– 1 cup boiling water
– 2 tbsp unsalted butter
– 2 large shallots, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Place 1 oz dried porcini mushrooms in a bowl and pour 1 cup boiling water over them. Let soak for 10 minutes until softened.
2. Remove mushrooms from liquid, squeeze out excess moisture, and chop finely. Reserve the soaking liquid, straining it through a fine-mesh sieve to remove grit.
3. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
4. Add 2 large finely chopped shallots and cook for 5 minutes, stirring occasionally, until translucent and lightly golden.
5. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Stir in chopped porcini mushrooms and cook for 2 minutes to blend flavors.
7. Pour in 1/2 cup dry white wine, scraping up any browned bits from the skillet bottom. Simmer for 3 minutes until wine reduces by half.
8. Add reserved mushroom soaking liquid and simmer for 5 minutes until liquid reduces slightly.
9. Stir in 1 cup heavy cream, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Bring to a gentle simmer.
10. Reduce heat to low and cook for 8 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
11. Remove from heat and stir in 2 tbsp chopped fresh parsley.
Just spoon this velvety sauce over pappardelle or grilled steak. Its rich, earthy flavor with a hint of sweetness from the shallots makes it versatile. For a twist, stir in a splash of truffle oil before serving.
Porcini Mushroom and Chicken Casserole
Gather around for a comforting classic with an earthy twist. This porcini mushroom and chicken casserole delivers deep, savory flavors in a one-dish wonder. It’s perfect for a cozy family dinner or a stress-free holiday gathering.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 oz dried porcini mushrooms
– 1 cup boiling water
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat oven to 375°F.
2. Place dried porcini mushrooms in a bowl and pour 1 cup boiling water over them. Let soak for 10 minutes to rehydrate.
3. Remove mushrooms from liquid, chop finely, and reserve the soaking liquid.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add chicken pieces and cook for 5-7 minutes until browned on all sides. Remove chicken and set aside.
6. In the same skillet, add diced onion and cook for 4 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly to form a roux.
9. Slowly whisk in chicken broth and the reserved mushroom soaking liquid, avoiding any sediment at the bottom.
10. Stir in heavy cream, dried thyme, salt, and black pepper.
11. Bring mixture to a simmer and cook for 3 minutes until slightly thickened.
12. Return chicken and chopped porcini mushrooms to the skillet, stirring to combine.
13. Top evenly with mozzarella and Parmesan cheeses.
14. Transfer skillet to preheated oven and bake for 25 minutes until bubbly and golden brown.
15. Remove from oven and let rest for 5 minutes.
16. Garnish with chopped fresh parsley before serving.
Outstandingly creamy with tender chicken and earthy porcini notes, this casserole develops a beautifully browned cheese crust. The mushrooms impart a deep umami flavor that permeates every bite. For a complete meal, serve it over egg noodles or with crusty bread to soak up the rich sauce.
Summary
Savor the rich, earthy flavors of porcini mushrooms with these 18 delightful recipes! From cozy soups to elegant pastas, there’s something to inspire every home cook. We’d love to hear which dish becomes your new favorite—drop a comment below and share this roundup on Pinterest to spread the mushroom love!
