vegetable - vegetarian, mushroom, porcini
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Porcini
Sauté
I make this from fresh porcini mushrooms, though you can use rehydrated dry
ones. I serve this as a side dish with a red meat or over pasta or rice as a
main meal.
serves 2 as a side dish or pasta/rice topping
450 g fresh porcini
mushrooms
1 lg. garlic clove,
minced
1 lg. shallot or two medium cut into 1/2 rings
2 T. mild olive
oil
1 T. butter
herb salt, pepper
1/2 cube of beef bouillon dissolved into ca. 1/8 l. water
1 t. cornflour (cornstarch)
Cut porcini into quarters lengthways. Cut the stems of the larger ones in half
again so that all pieces are of a uniform size. Heat olive oil over medium heat
in a heavy skillet. Add shallot rings and sauté 2 minutes before adding the
butter and the minced garlic. Sauté for another minute, then add the porcini.
Stir well to distribute the oil. Allow to sauté, stirring occasionally for 12
to 15 minutes.
Add the seasonings and the wine and allow to reduce to half. Mix the corn starch
with a little cold water to make a paste before adding to the bouillon. Stir
into the porcini and allow to thicken.
Note: Using cornflour is optional as the sauce may be thick enough.
Served vegetarian over pasta or rice with a sprinkling of fresh parmesan cheese
and mixed salad with plenty of raw vegetables makes for a nutritious filling
dinner! See Chicken with Porcini Sauce for a tasty, calorie reduced dish.
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added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant