Untitled Document
Porcini Parmesan Recipe
Porcini Parmesan Recipe
Winter is the best season to collect wild porcini mushrooms in the Pacific Northwest. They usually start popping up a couple of weeks after the first rain in November. Although great sliced and dried for future use, the large fresh firm porcini (aka "bolete") can be prepared much like eggplant, baked with Parmesan.
Ingredients
1-2 large, fresh, firm porcini mushrooms
olive oil
1/4 cup of finely chopped onion
1 clove garlic, chopped
1 Tbsp minced parsley
Pinches of dried basil, marjoram, and oregano, or other Italian seasonings
1 teaspoon salt
1/4 teaspoon black pepper
1 24 oz can of tomato sauce
1 egg
1/4 cup milk
bread crumbs - finely ground
8 oz sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Method
In a large skillet, heat a couple tablespoons of olive oil, add onions and garlic and saute over low heat until onions are translucent. Stir in parsley, herbs, salt, pepper, and tomato sauce. Simmer for 30 minutes.
Slice the mushrooms into 1/4 inch thick slices. Remove the spongy area underneath the more solid cap of the mushroom. In a bowl, beat the egg and milk. Dip the slices of mushrooom into the egg mixture, dust with bread crumbs. In a large skillet, heat a couple tablespoons of olive oil to medium high. Fry the porcini on both sides, adding more oil as needed, until golden brown. In a 2-quart baking dish, layer sauce, mushrooms, mozzarella, topping layers off with Parmesan cheese. Bake at 350° F for 1 hour.
Like many stews and casseroles, this dish is even better the following day, after the flavors are allowed to seep into the mushrooms. You may want to make it ahead of time and reheat it when you want to eat it.
Serves 4-6.
porcini mushroom and barley soup with pancetta
Ingredients
4 ounces pancetta or thick bacon slices, cut into 1/2-inch-wide strips
1/2 cup chopped shallots
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 garlic cloves, minced
2 cups water
2 cups beef stock or canned beef broth
1 1/2 cups chicken stock or canned
low-salt chicken broth
1/2 cup pearl barley
1/2 ounce dried porcini mushrooms,* brushed clean of grit
2 large Swiss chard leaves, thinly sliced crosswise (about 2 cups packed)
Extra-virgin olive oil
Shaved Romano cheese
Method
Cook pancetta in heavy large pot over medium-high heat until crisp, about 6 minutes (if using bacon, drain off excess drippings). Add shallots, carrots, celery and garlic to pancetta in pot; cook until soft, about 5 minutes. Add 2 cups water, both stocks, barley and porcini and bring to boil. Reduce heat; simmer until barley is tender, stirring occasionally, about 40 minutes. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
Add chard to soup; cook until wilted, about 1 minute. Ladle soup into bowls. Drizzle with oil. Top with cheese.
|
