How To make Crostini Alla Porcini
1 oz Imported dried porcini
-mushrooms 3 tb Good olive oil
1 tb Unsalted butter
1/2 lb Fresh shitake or
-chanterelle mushrooms, -sliced (or white button, -or a mixture) 1/4 c Heavy cream
2 tb Minced fresh parsley
3 tb Fresh grated Asiago or
-Parmesan cheese 8 lg Or 16 small slices Italian
-bread, lightly toasted Soak porcini in 1 cup very hot water for 20 minutes. Drain and dice, removing any hard stem pieces. (Strain and save the liquid to use in soup.) Heat oil and butter in a large skillet until butter foams. Add mushrooms and cook until lightly golden. Add garlic and cook and stir for one minute. Add cream and cook until slightly thickened, about 5 minutes. Add parsley and stir briefly. Season to taste with salt and a couple of grinds of black pepper. Cool slightly (can be made ahead) and mound on toasts. Sprinkle with cheese and run under a preheated broiler until cheese is melted and all is bubbly and beginning to brown. Serve immediately.
How To make Crostini Alla Porcini's Videos
Cucina di Codena - Crema ai Funghi Porcini
Sono Valentina e cucinare è la mia passione. Voglio condividere con voi i miei segreti in cucina.
In collaborazione con Codena pubblicherò delle ricette gustose per quando hai tempo, ma anche quando non ce l'hai.
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Riprese e montaggio: Gae Vanzo
Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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Cast Iron Skillet:
Copper Saucepan:
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Porcini su Rucola - Steinpilze auf Rucola mit Olivenöl Crostini
Saisonale Speziaitäten bei Il Mondo Mainz
How to cook fresh Porcini Mushrooms
When your ingredients are fresh and special, you need simple tricks to bring out all the flavor without killing it with UN-necessary dressing and cooking.
My FATHER WENT WILD For This MUSHROOM RISOTTO!
Today I'm making an extremely creamy Porcini Mushroom Risotto. It's a great autumn dish full of earthy flavors. Porcini mushrooms are in season right now so you can either find them fresh or as in my case, I'm using the dry ones. I'll teach you how to revive the dry porcini and how to make this wonderful creamy risotto that made my father GO WILD!
OTHER VIDEOS YOU'LL ENJOY:
Truffle Tagliatelle:
Fried Peppers:
Roman Artichokes:
Aglio e Olio:
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The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.
Its main mission and goal is to promote the true essence and beauty of Italy all over the world
With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.
Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
Just like Nonna Caterina, after which Nadia is named who started the first pasta factory in the late 1800s.
Crostini di polenta e funghi, un antipasto goloso e facile
Per questa ricetta non ho voluto faticare. Ho acquistato una polenta istantanea e dei funghi misti già affettati.
Con estrema facilità ho portato a tavola un antipasto molto goloso, che è piaciuto a tutti, rendendo felici in particolar modo i vegetariani!
I crostini di polenta hanno una superifcie leggermente croccante e un cuore morbido. Il formaggio che nel forno di scioglie diventa pura goduria, mentre i funghi trifolati, un po' carnosi, aggiungono un tocco irresistibile!
Fatemi sapere se li provate, o come cambiate gli ingredienti per ottenere accostamenti diversi e originali!
Ecco quello che ho usato io:
Per la polenta
250 g di farina di mais
1,2 l di acqua circa
sale q.b.
Per accompagnare
500 g di funghi misti (champignon e cardoncelli)
200 g di Taleggio DOP
1 spicchio di aglio
prezzemolo
sale, pepe, olio di oliva
Qui la ricetta completa