Visualizzazione post con etichetta mushrooms. Mostra tutti i post
Visualizzazione post con etichetta mushrooms. Mostra tutti i post

9/28/2009

Porcini mushrooms soup ( Zuppa di funghi porcini)

Nice recipe to use one of the most delightful gift that come with the fall season.
I love mushrooms, any kind of mushrooms, porcini of course are favourite but not the only ones.


For 4 serves you need:


1 blonde onion


1 lb. cleaned porcini mushrooms


1 garlic clove


2 1/2 cups meat broth or canned broth


1 cup fresh milk cream


2 tablespoons butter


salt and pepper


fresh chopped parsley


rustic Italian style bread in slices


Mince onion and garlic, put them in a pan with butter and fry lightly.

Add porcini sliced in tiny slices, add them in the pan, let stew for a while.

Add broth and let it cook for about 10 minutes, add salt and pepper and parsley.

Remove 3 spoons of mushrooms from the pan, put what left in a mixer, add cream and mix.

Heat the soup you've obtained, puor in dishes, add the mushrooms you previously removed and serve with toasted bread slices seasoned with a little garlic and extravirgin olive oil.
Pubblicato da alle Nessun commento:
Etichette: , , , , ,

1/23/2009

Risotto with Dry Porcini Mushrooms (Risotto ai funghi porcini secchi)




Risotto is surely a famous Italian preparation; it's not quick to prepare but often eaten here on Sundays or when people have time to prepare it and to taste it.

Abroad it seems to me it's considered a refined dish, so I suppose you can try this recipe when you have guests.


You need:


1/2 oz dry porcini mushrooms, soak in warm water funtil soft


5 cups broth (even canned broth), hot or at least warm


3 tablespoons extra-virgin olive oil


3 + 2 tablespoons butter


1 medium onion, finely chopped (or even better 2 green onions)


1 garlic clove, finely diced


1 bunch Italian parsley, finely chopped (if you like)


1 1/2 cups arborio rice


1/4 cup dry white wine


salt and pepper


4 oz parmigiano reggiano cheese, freshly grated


In a saucepan put the extra-virgin olive oil and 3 tablespoons of the butter.

Turn heat to medium.

When the butter starts foaming, add the onion and garlic, and sauté until the onion becomes soft.

Add the mushrooms (well drained but keep their water apart) and half of the parsley, and sauté for few minutes.

Add the rice stir for about 2 minutes until well coated.

Add the wine and stir to evaporate it.

Add ¼ cup broth (more or less, no need to be very accurate), and salt and pepper.

Stir to prevent the rice from sticking to the pan.

When the rice begins absorbing the liquid add more broth.

Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.

Also stir in half of the mushroom soaking water (filter it, sometimes dried mushrooms have got a little residue).

After about 18 minutes stir in the parmigiano reggiano cheese, and 2 tablespoons of butter. Continue stirring and adding a small quantity of broth.

The rice will be ready in about 2 more minutes, the grains must be firm but not too soft or overcooked.

Cooking time may vary, taste the rice now and then to adjust the salt and control the cooking.

When the risotto is ready, top with the rest of the chopped parsley.

Pubblicato da alle Nessun commento:
Etichette: , , , ,

11/22/2008

Rosemary ( Rosmarino )


It's time to speak about another herb: Rosemary.

Frequently used in Italy, well known abroad too; it is a resistant plant, it growns especially in Mediterranean zones but it's acclimated to colder places.

You can cultivate it in the garden or even on terraces or just out of the window in small pots.

From flowers you can obtain good honey, Rosemary is famous for its medical properties ( it's a good tonic and purifyier).

Rosemary is great on roasted potadoes, on red meats (especially on roasts), with some kind of fish, on bruschetta, on borlottis' or chickpeas' soup.

Yesterday evening I ate a good appetizer: on a thick slice of bread there was a spoon of grated cheese (Parmesan ), then a spoon of porcini mushrooms stirfried in a pan with butter, then a generous sprinkle of Rosemary needles: the "crostino" was crisped in the oven.

I don't love the marriage mushrooms/Rosemary but with Parmesan and good bread it's really an happy mix.
You can also prepare a plain bruschetta and add some Rosemary on top.

So tasty!

Soon I'll post the many variations I know to make crostini and bruschetta: they're a must as appetizer in my zone you could be sourprised because of the variety!
Pubblicato da alle Nessun commento:
Etichette: , , , , ,

9/24/2008

Stuffed mushrooms with sausage ( Funghi ripeni con salsiccia)

Another mushrooms recipe today: we're in the season and I love them so much I buy them almost every week.
Stuffed mushrooms are ok as appetizer or side dish, count about 2-3 each person, now we count about 8 persons.
Ingredients:
24 mushrooms (champignons, not too big)
5 oz sausage
parsley finely chopped
salt and pepper
3 tablespoon milk cream
1/2 glass white dry wine
extravirgin olive oil
1 tablespoon grated parmesan cheese
Clean mushrooms and keep off the stems.
Leave the caps apart, chop in very tiny pieces stems, stirfry them in a pan with oil, salt, pepper, parmesan and the white wine, then add ginned (? I'm not sure about the word) sausage, add parsley and milk cream at the end.
Put everything in the mixer and give a quick turn, then fill the caps with the cream and put in the oven, bake at medium heat for about 15-20 minutes.
They're really great, one leads another!
Pubblicato da alle Nessun commento:
Etichette: , , ,

9/23/2008

Pot roast with porcini mushrooms ( Arrosto ai funghi porcini)



To celebrate Fall today I post the recipe of a great "sunday special": pot roast with porcini mushrooms.

You can use any other kind of mushrooms of course but porcini are definetely the most yummy according to me!

I often prepare this pot roast when I've friends for dinner: it's always loved.

Ingredients:

2 lb beef roast

2 garlic cloves

2 tablespoon butter

2 tablespoon extravirgin olive oil

1/5 oz dried porcini soaked in warm water

1/2 lb fresh porcini, chopped or frozen chopped porcini

1 tablespoon of finely chopped parsley

1/2 cup white dry whine

1/2 cup meat broth (or canned broth)

salt

pepper

Sprinkle meat with salt and pepper, in a saucepan put the butter, the oil and the garlic cloves turn the heat (medium) and when the fat starts foaming add the meat.

Brown the meat on each side add wine and let it evaporate.

Drain the soaked porcini and chop them, filter the brown water and add it to the roast with broth and mushrooms.

Add also fresh/ frozen porcini and turn the heat to moderate.

Turn the meat a couple of times during the cooking, let it cook covered until the meat is tender, near the end add parsley .

To slice the meat you must let it become cold or at least warm: then put it again in the pan with sauce and warm it, then serve.

So good with roasted potadoes or potadoes puree!

Have a nice fall!

Pubblicato da alle Nessun commento:
Etichette: , , , , , ,
Iscriviti a: Commenti (Atom)