porcini mushrooms

Check out our creamy mushroom risotto recipe with zesty lemon. This quick veggie risotto dish is easy to make and ready in 35 minutes

Mushroom risotto

porcini 25 grams

vegetable stock cube 1

olive oil 2 tbsp

chestnut mushrooms 200 grams, quartered

butter 25 grams

shallots 3, finely chopped

garlic 1 clove, crushed

arborio rice 150 grams

white wine 1 glass

spinach 100 grams, chopped

lemon 1, zested

Chicken tetrazzini takes its name from the Italian opera star Luisa Tetrazzini, and was a mainstay of upscale restaurant menus of the early 20th century. Today, though, it is hardly fancy. (And definitely not Italian.) The recipe that follows is built on the frame of what might be called a Mississippi-style tetrazzini, made with canned tomatoes and chiles and processed cheese. The chef Brad McDonald, who grew up in Yazoo City, at the top of the Delta, used to cook a bespoke version for his tasting menu at the Lockhart, a restaurant in London, using washed-rind Irish cheese and a mixture of roasted green bell peppers and jalapeños to flavor his shredded chicken, along with porcini mushrooms and guajillo chiles. I made a few changes of my own, and discovered a weeknight casserole of great distinction.

Chicken Tetrazzini

poblano peppers

guajillo chiles, ends snipped and seeds discarded

chicken stock, homemade

milk

garlic,

shallot,

Cheddar cheese, grated

spaghetti

rotisserie

lemon, juiced

salt and black pepper

parsley, roughly chopped, optional

Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.

Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.

Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.

Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.

Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.

Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.

Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that&#039;s also freezer-friendly!

Vegan Wonton Soup Recipe

water

tsp salt

flour

olive oil

tbsp sesame oil

tsp black pepper

scallions

garlic (minced)

scallions (halved)

vegetable stock

oyster mushrooms

shiitake mushrooms

Pak Choi

soy sauce

sesame seeds

Mix.

Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.

Knead.

Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the wonton wrappers

Rehydrate porcini mushrooms.

Rehydrate the porcini mushrooms by soaking them in water overnight. There&#39;s no need to drain them before making the filling.

Cook filling.

Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Make the mushroom filling

Roll.

Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.

Make squares.

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.

Shape.

Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the wontons

Cook scallions and garlic.

Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.

Simmer.

Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Add Pak Choi.

Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Add wontons.

Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.

Serve.

Serve immediately with sesame seeds and extra scallions.

Make the broth and cook wontons

Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce

Creamy spinach & mushroom penne

wholemeal penne

unroasted, unsalted cashews

dried porcini mushrooms

vegetable bouillon powder

tbsp rapeseed oil

chestnut mushrooms, halved if large, thinly sliced

garlic cloves, finely grated

baby spinach

Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.

Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

Say so long to the thick brown steak sauce found at your local grocer and hello to a more flavorful homemade version.

Brigit Binns' Steak Sauce Recipe

ketchup

Worcestershire Sauce

lemon juice

white vinegar

Thai or Vietnamese fish sauce

white onions ((or 1 large shallot))

garlic

brown sugar

dry mustard

Prep. Finely chop enough onion to create 1/2 cup (57.6g). Mince the garlic.

Cook. In a saucepan, whisk together all the ingredients, bring to a boil, reduce the heat, partially cover, and gently simmer until the sauce is thick, chunky, and very aromatic, about 45 minutes.

In most recipes you soak dried mushrooms first, but much of their flavor is lost in the water (notice how it turns brown?). For this recipe, you do not need to soak the mushrooms first. They will soften and give up their flavor in the sauce while it simmers, and nothing will be lost in the soaking liquid.

Top 5 porcini mushrooms recipes from across the web

The most viewed porcini mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mushroom risotto

Chicken Tetrazzini

Vegan Wonton Soup Recipe

Creamy spinach & mushroom penne

Brigit Binns' Steak Sauce Recipe

Top 5 porcini mushrooms recipes from across the web

The most viewed porcini mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom risotto

Chicken Tetrazzini

Vegan Wonton Soup Recipe

Creamy spinach & mushroom penne

Brigit Binns' Steak Sauce Recipe

The most viewed porcini mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine