When it comes to adding depth and umami flavor to your dishes, few ingredients can rival the mighty porcini mushroom. With their rich, earthy aroma and tender texture, dried porcini mushrooms are a pantry staple for many chefs and home cooks alike. In this article, we’ll explore 18 mouthwatering recipes that showcase the versatility of these savory ‘shrooms. From creamy risottos to hearty stews, and from flaky pastries to golden tarts, each dish highlights the porcini’s unique ability to elevate flavors and textures. So, let’s get cooking and discover the magic of dried porcini mushrooms!
Creamy Porcini Mushroom Risotto
Experience the rich flavors of Italy with this creamy porcini mushroom risotto, a comforting and satisfying dish perfect for any occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups fresh or dried porcini mushrooms, sliced
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
4. If using wine, add it to the skillet and cook until absorbed, about 1 minute.
5. Add 1/2 cup of warmed broth to the skillet and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments, stirring constantly, for about 20-25 minutes or until the rice is cooked and creamy.
6. Stir in the butter and Parmesan cheese until melted and well combined. Add the sliced porcini mushrooms and cook for an additional 2-3 minutes, until heated through.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Porcini Mushroom and Thyme Soup
This hearty soup is a perfect blend of earthy porcini mushrooms and fragrant thyme, sure to warm the soul on a chilly day.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed porcini mushrooms (dried or fresh), rehydrated or cleaned
– 4 cups vegetable broth
– 1/4 cup heavy cream
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the rehydrated or cleaned porcini mushrooms and cook for an additional 2-3 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 10-12 minutes, or until the soup has thickened slightly.
6. Stir in the heavy cream and add the fresh thyme sprigs.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Beef Stew with Porcini Mushrooms
Beef Stew with Porcini Mushrooms Recipe
Savor a hearty and flavorful beef stew infused with the earthy richness of porcini mushrooms, perfect for a cozy evening.
Ingredients:
– 1.5 lbs beef chuck or brisket, cut into 2-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz porcini mushrooms, sliced
– 1 cup red wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic; cook until softened, about 3-4 minutes.
4. Add the sliced porcini mushrooms and cook for an additional 2-3 minutes.
5. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
6. Return the beef to the pot, cover, and bring to a simmer.
7. Reduce heat to low and let stew cook for 1 1/2 hours or until tender.
8. Season with salt, pepper, and thyme to taste.
Cooking Time: 1 hour 30 minutes
Porcini Mushroom and Parmesan Polenta
This recipe combines the earthy flavor of porcini mushrooms with the richness of parmesan cheese, all wrapped up in a creamy polenta. Perfect for a cozy dinner or as a side dish to impress your guests.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water
– 1/2 cup grated parmesan cheese
– 2 tablespoons butter
– 1 small onion, finely chopped
– 1 cup porcini mushrooms (fresh or dried), sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the water to a boil in a medium saucepan. Gradually whisk in the polenta cornmeal.
2. Reduce heat to low and cook for 20-25 minutes, stirring frequently, until the polenta is creamy and tender.
3. Stir in the butter, parmesan cheese, onion, and mushrooms. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Porcini Mushroom and Wild Rice Pilaf
Savor the earthy flavors of porcini mushrooms paired with nutty wild rice in this hearty pilaf.
Ingredients:
– 1 cup Arborio or wild rice blend
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz fresh porcini mushrooms, sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add sliced porcini mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Add wild rice blend and stir to combine with mushroom mixture.
6. Add water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 40-45 minutes or until liquid is absorbed and rice is tender.
8. Fluff pilaf with fork and season with salt, pepper, and thyme.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45 minutes
Porcini Mushroom and Garlic Pasta
This recipe combines the earthy flavor of porcini mushrooms with the pungency of garlic, served over a bed of al dente pasta.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 2 cups fresh or dried porcini mushrooms, sliced
– 4 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add sliced porcini mushrooms and cook until they release their liquid and start to brown (about 5 minutes).
4. Add reserved pasta water to the skillet and stir to combine.
5. Combine cooked pasta and mushroom mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Porcini Mushroom and Truffle Oil Pizza
Elevate your pizza game with the rich flavors of porcini mushrooms and truffle oil. This savory combination is sure to impress.
Ingredients:
– 1 lb pizza dough
– 1/2 cup fresh porcini mushrooms, sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 1-2 drops truffle oil (depending on desired intensity)
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. In a skillet, heat olive oil over medium-high heat. Add sliced porcini mushrooms and cook until tender, about 5 minutes.
4. Spread cooked mushroom mixture evenly over the pizza dough, leaving a small border around edges.
5. Sprinkle Parmesan cheese over the mushrooms.
6. Drizzle truffle oil over the pizza, using as much or little as desired.
7. Season with salt and black pepper to taste.
8. Bake for 12-15 minutes, or until crust is golden brown.
9. Garnish with fresh thyme leaves before serving.
Cooking Time: 12-15 minutes
Porcini Mushroom and Spinach Quiche
A savory quiche filled with the earthy flavor of porcini mushrooms and the freshness of spinach, perfect for a weekend brunch or dinner.
Ingredients:
– 1 9-inch pie crust
– 2 cups fresh spinach leaves, chopped
– 1 cup porcini mushroom caps, sliced
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté the mushrooms and spinach in a little oil until tender. Set aside.
4. In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Add the mushroom-spinach mixture to the egg mixture and stir to combine.
6. Pour the filling into the pie crust and sprinkle with cheddar cheese.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Porcini Mushroom and Sage Stuffing
Elevate your holiday table with this savory stuffing recipe that combines the earthy flavors of porcini mushrooms and fragrant sage.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 2 tablespoons butter, melted
– 1/2 cup sautéed porcini mushrooms (see note)
– 1/4 cup chopped fresh sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, combine melted butter and sautéed porcini mushrooms. Cook until fragrant, about 2 minutes.
3. In a separate bowl, combine bread cubes, sage, salt, and pepper.
4. Add the mushroom mixture and chicken broth to the bread mixture. Toss until well combined.
5. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
6. Bake for 25-30 minutes or until golden brown.
Note: To sauté porcini mushrooms, rehydrate dried porcini by soaking them in hot water. Then, chop and sauté with butter and garlic until fragrant.
Porcini Mushroom and Red Wine Gravy
This rich and savory gravy is perfect for accompanying pasta dishes, risottos, or roasted meats. With the earthy flavor of porcini mushrooms and the depth of red wine, it’s a match made in culinary heaven.
Ingredients:
– 1 cup dried porcini mushrooms
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Reconstitute the porcini mushrooms by soaking them in hot water for about 20 minutes. Drain and chop.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the reconstituted porcini mushrooms, red wine, beef broth, tomato paste, and thyme. Bring to a simmer.
5. Reduce the heat to low and let the gravy simmer for 20-25 minutes or until it has thickened slightly. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Porcini Mushroom and Leek Tart
A rich and savory tart that showcases the earthy flavors of porcini mushrooms and sweet leeks.
Ingredients:
– 1 9-inch pie crust, homemade or store-bought
– 2 large leeks, white and light green parts only, thinly sliced
– 8 oz fresh porcini mushrooms, cleaned and sliced
– 2 tablespoons unsalted butter, melted
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a large skillet, cook the leeks over medium heat until softened and caramelized, about 20 minutes.
4. Add the mushrooms to the skillet and cook until they release their liquid and start to brown, about 5 minutes.
5. Stir in the melted butter and season with salt, pepper, and Parmesan cheese.
6. Fill the tart crust with the mushroom-leek mixture and smooth out the top.
7. Bake for 25-30 minutes or until the filling is hot and bubbly.
8. Remove from oven and garnish with fresh thyme leaves if desired.
Cooking Time: 40-45 minutes
Porcini Mushroom and Barley Soup
This hearty soup combines the earthy flavor of porcini mushrooms with the nutty taste of barley, creating a rich and satisfying meal perfect for a chilly evening.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 cups porcini mushroom caps, sliced
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
4. Add the garlic, barley, broth, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the barley is tender.
Cooking Time: 40-50 minutes
Porcini Mushroom and Lentil Stew
A hearty and comforting stew that combines the earthy flavor of porcini mushrooms with the nutty taste of lentils.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz fresh porcini mushrooms, sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Heat olive oil in a skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add mushrooms to the skillet; cook until they release their liquid and start to brown, about 5-7 minutes.
4. Stir thyme into the lentil mixture. Add cooked mushroom mixture to the lentils; season with salt and pepper to taste.
5. Simmer stew for an additional 10-15 minutes or until flavors have melded together.
Cooking Time: 45-50 minutes
Porcini Mushroom and Rosemary Focaccia
This Italian-inspired flatbread is infused with the earthy flavors of porcini mushrooms and the herbaceousness of rosemary. Perfect for a quick snack or as a side to your favorite soups.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1/2 cup chopped fresh rosemary leaves
– 1/4 cup porcini mushroom duxelles (see note)
– 1 tablespoon garlic, minced
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, adding more flour as needed.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 425°F (220°C). Punch down the dough and shape into a rectangle.
6. Sprinkle rosemary leaves and porcini mushroom duxelles evenly over the dough, leaving a 1-inch border around edges.
7. Bake for 20-25 minutes or until golden brown.
Note: Porcini mushroom duxelles can be made by sautéing 1/2 cup of chopped fresh mushrooms with 1 tablespoon butter and 1 clove garlic until caramelized. Let it cool before using.
Porcini Mushroom and Gruyère Tartlets
Elevate your appetizer game with these rich and earthy tartlets, featuring the flavors of porcini mushrooms and Gruyère cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup dried porcini mushrooms, rehydrated and chopped
– 2 tablespoons butter
– 1/4 cup grated Gruyère cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. In a small bowl, mix together chopped porcini mushrooms and butter until well combined. Spoon a small amount onto one half of each pastry square, leaving a 1/2-inch border around the edges.
4. Sprinkle Gruyère cheese over the mushroom mixture.
5. Fold the other half of the pastry square over the filling to form a triangle or a rectangle, pressing edges to seal. Brush tops with a little water and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Porcini Mushroom and Herb Bread
This rustic bread is infused with the earthy flavor of porcini mushrooms and a hint of fresh herbs, perfect for serving alongside soups or stews.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast
– 1 cup warm water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup porcini mushrooms, dried and finely chopped
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary leaves
Instructions:
1. In a large mixing bowl, combine flours, salt, sugar, and yeast.
2. Add warm water, olive oil, garlic, porcini mushrooms, thyme, and rosemary. Mix until a sticky dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into a round or oblong loaf.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Porcini Mushroom and Shallot Sauce
Elevate your dishes with this rich and earthy Porcini Mushroom and Shallot Sauce. Perfect for serving over pasta, meat, or as a dip.
Ingredients:
– 1 cup dried porcini mushrooms
– 2 tablespoons olive oil
– 2 shallots, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Reconstitute the porcini mushrooms by soaking them in hot water for about 30 minutes. Drain and chop into small pieces.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped shallots and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the porcini mushrooms, white wine, chicken broth, and butter to the saucepan. Bring to a simmer.
5. Reduce heat to low and let the mixture cook for 15-20 minutes or until the sauce has thickened slightly. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Porcini Mushroom and Chicken Casserole
This hearty casserole combines the earthy flavor of porcini mushrooms with tender chicken, creamy sauce, and crispy breadcrumbs. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 2 cups mixed mushrooms (porcini, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, mushrooms, garlic, and flour in olive oil until browned.
3. Stir in chicken broth, heavy cream, and thyme. Bring to a simmer.
4. In a separate bowl, mix breadcrumbs and 1 tbsp olive oil.
5. Transfer the chicken mixture to a 9×13 inch baking dish. Top with breadcrumb mixture.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to delight your taste buds with these 18 savory dried porcini mushroom recipes! From creamy risottos and hearty stews to flavorful soups and satisfying breads, there’s something for everyone. Enjoy the rich flavor of porcini mushrooms in dishes like Porcini Mushroom Risotto, Beef Stew with Porcini Mushrooms, or Porcini Mushroom and Truffle Oil Pizza. Or try something new like Porcini Mushroom and Spinach Quiche or Porcini Mushroom and Rosemary Focaccia. With these recipes, you’ll be adding a touch of elegance to your meals in no time!
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