tag:blogger.com,1999:blog-18426539255374323742024-09-16T19:15:42.004-07:00A vast collection of porcini mushroom recipes.Unknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1842653925537432374.post-47703151888284494742010-09-06T20:36:00.000-07:002010-09-06T20:36:02.922-07:00<a href="http://www.youtube.com/watch?v=Rk28nOSjXHM&amp;feature=related">Porcini Mushroom Risotoo</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1842653925537432374.post-59854345632486101172010-09-02T19:44:00.000-07:002010-09-02T19:44:40.146-07:00<table border="0" cellpadding="2"><tbody> <tr><td width="50%"><div align="left"><span style="font-family: Arial,Arial,Helvetica;">Ingredients:</span></div><span style="font-family: Arial,Arial,Helvetica;"> </span><ol><span style="font-family: Arial,Arial,Helvetica;"> <li> <div align="left">1 cup dried Porcini (Cepe), re-hydrated </div></li> <li> <div align="left">OR 3 Tablespoons Essence of Porcini in extra virgin olive oil </div></li> <li> <div align="left">1 medium onion - inch pieces </div></li> <li> <div align="left">3 celery stalks - one inch pieces </div></li> <li> <div align="left">1 large carrot - 3/4 inch pieces </div></li> <li> <div align="left">1/2 cup green pepper - one inch pieces </div></li> <li> <div align="left">1 smallish eggplant - un peeled, one inch cubes </div></li> <li> <div align="left">1/2 cup tomato sauce </div></li> <li> <div align="left">1/4 cup tomato paste </div></li> <li> <div align="left">3 tablespoons red wine vinegar </div></li> <li> <div align="left">12 green olives - pitted &amp; halved </div></li> <li> <div align="left">1 tablespoon capers - drained </div></li> <li> <div align="left">1 small garlic clove </div></li> <li> <div align="left">fresh ground pepper </div></li> <li> <div align="left">Marjoram </div></li> <li> <div align="left">1 teaspoon fresh parsley - chopped </div></li> </span></ol><span style="font-family: Arial,Arial,Helvetica;"> </span></td> <td width="50%"><!--mstheme--><span style="font-family: Arial,Arial,Helvetica;"> <!--mstheme--></span></td> </tr> </tbody></table><!--mstheme--><span style="font-family: Arial,Arial,Helvetica;"> </span> <div align="left"><span style="font-family: Arial,Arial,Helvetica;">Preparation</span></div><span style="font-family: Arial,Arial,Helvetica;"> </span><ol><span style="font-family: Arial,Arial,Helvetica;"> <li> <div align="left">Lightly rub saucepan with garlic glove </div></li> <li> <div align="left">Heat Olive Oil or Porcini Oil in large saucepan. </div></li> <li> <div align="left">Add: onion, green pepper, celery, &amp; carrots </div></li> <li> <div align="left">Sauté until vegetables tender </div></li> <li> <div align="left">Remove vegetables &amp; set aside </div></li> <li> <div align="left">Add a dash more Porcini Oil </div></li> <li> <div align="left">Increase heat &amp; stir fry eggplant </div></li> <li> <div align="left">Lower heat </div></li> <li> <div align="left">Stir in tomato sauce &amp; tomato paste </div></li> <li> <div align="left">Add cooked vegetables, olives, &amp; capers </div></li> <li> <div align="left">Simmer for 30 minutes, uncovered. </div></li> <li> <div align="left">Flavor to taste with fresh ground pepper, thin with dry red wine if needed. </div></li> <li> <div align="left">Add reconstituted, sautéed, Porcini or a few more drops of Porcini Oil (to taste) </div></li> <li> <div align="left">Place in serving dish </div></li> </span></ol><span style="font-family: Arial,Arial,Helvetica;">Serve serve warm or cool with French or Italian bread for 6 - 8 people to enjoy as an appetizer. </span>Unknownnoreply@blogger.com0