When it comes to adding depth and umami flavor to your gourmet meals, few ingredients can rival the savory taste of dried porcini mushrooms. These prized fungi have been a staple in Italian cuisine for centuries, and their nutty, earthy aroma is a perfect complement to a wide range of dishes. Whether you’re looking to elevate a simple risotto or add complexity to a hearty stew, dried porcini mushrooms are the perfect ingredient to add some sophistication to your cooking.
In this article, we’ll explore 20 savory recipes that showcase the rich flavor and versatility of dried porcini mushrooms. From creamy risottos to slow-cooked stews, pasta dishes to pizza toppings, we’ve gathered a collection of mouthwatering recipes that will inspire you to get creative in the kitchen. So grab your favorite bottle of truffle oil and let’s dive into the world of dried porcini mushroom cooking!
Creamy Dried Porcini Mushroom Risotto
Elevate your dinner game with this rich and creamy risotto dish, featuring the earthy flavor of dried porcini mushrooms. Perfect for a cozy night in or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dried porcini mushrooms, rehydrated and sliced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in rehydrated porcini mushrooms and Parmesan cheese.
6. Cook for an additional 2-3 minutes, or until rice is tender and creamy.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Slow-Cooked Beef Stew with Dried Porcini Mushrooms
This rich and flavorful stew is perfect for a cozy evening meal or a special occasion. The slow-cooked beef and porcini mushrooms meld together to create a velvety, savory broth that’s sure to satisfy.
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 cups dried porcini mushrooms, rehydrated in hot water and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 carrots, peeled and chopped
– 2 potatoes, peeled and chopped
Instructions:
1. Brown the beef in a skillet over medium-high heat.
2. Add the onion, garlic, flour, salt, pepper, and paprika to the skillet; cook for 1 minute.
3. Transfer the mixture to a slow cooker; add the rehydrated porcini mushrooms, beef broth, red wine (if using), carrots, and potatoes.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot with crusty bread or over mashed potatoes.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Dried Porcini Mushroom and Truffle Oil Pasta
Elevate your pasta game with this decadent dish featuring dried porcini mushrooms and rich truffle oil. Perfect for a special occasion or a cozy night in.
Ingredients:
– 8 oz spaghetti
– 1/4 cup dried porcini mushrooms, rehydrated and chopped
– 2 tbsp truffle oil
– 1 tsp garlic powder
– Salt and black pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a small saucepan, combine truffle oil, garlic powder, and 1 tsp of the reserved pasta cooking liquid. Whisk to emulsify.
3. Add chopped porcini mushrooms to the saucepan and stir to combine. Cook for 1-2 minutes, or until heated through.
4. Combine cooked spaghetti with the mushroom-truffle mixture. Toss to coat evenly.
5. Season with salt and black pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Wild Mushroom Soup with Dried Porcini and Thyme
Experience the rich flavors of the forest with this comforting wild mushroom soup. Dried porcini and thyme add depth and complexity to this hearty, earthy brew.
Ingredients:
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 1 tablespoon butter
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 cup dried porcini mushrooms, rehydrated in hot water and chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or thyme leaves, for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add sliced wild mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Pour in broth, rehydrated porcini, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or thyme leaves if desired.
Cooking Time: 30-35 minutes
Roasted Chicken with Dried Porcini Mushroom Gravy
Roasted Chicken with Dried Porcini Mushroom Gravy: Elevate your weeknight dinner game with this rich and savory dish that combines the comfort of roasted chicken with the earthy flavor of porcini mushrooms.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp dried thyme
– 1/2 cup dried porcini mushrooms
– 2 cups chicken broth
– 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. Season the chicken inside and out with salt, thyme, and olive oil.
4. Roast the chicken in the preheated oven for 45-50 minutes or until cooked through.
5. While the chicken is roasting, rehydrate the porcini mushrooms by soaking them in hot water (about 1 cup) for 10-15 minutes. Drain and chop coarsely.
6. In a small saucepan, combine chicken broth, white wine (if using), and chopped porcini mushrooms. Bring to a simmer over medium heat and cook until reduced slightly, about 5-7 minutes.
7. Serve the roasted chicken with the porcini mushroom gravy spooned over the top.
Cooking Time: approximately 1 hour 15 minutes
Dried Porcini Mushroom and Parmesan Polenta
Elevate your meal with this rich and comforting polenta dish, infused with the earthy flavor of dried porcini mushrooms and the nutty taste of Parmesan cheese.
Ingredients:
– 1 cup dried porcini mushrooms
– 4 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups polenta
– 1 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Reconstitute the dried porcini mushrooms by soaking them in hot water or broth for at least 30 minutes.
2. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the rehydrated porcini mushrooms, salt, and pepper to the saucepan. Cook for an additional 2 minutes.
4. Gradually add the polenta to the saucepan, whisking constantly to prevent lumps.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally.
6. Stir in the grated Parmesan cheese until melted and well combined.
7. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Braised Lamb Shanks with Dried Porcini Mushrooms
Savor the rich flavors of lamb and mushrooms in this hearty, comforting braise. Perfect for a special occasion or cozy night in.
Ingredients:
– 4 lamb shanks
– 1 cup dried porcini mushrooms
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown lamb shanks, about 5 minutes per side.
3. Remove lamb; add onion and garlic, cooking until softened, about 5 minutes.
4. Add porcini mushrooms, red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Return lamb shanks to the pot; cover and transfer to the oven.
6. Braise for 2-3 hours or until lamb is tender. Garnish with parsley, if desired.
Cooking Time: 2-3 hours
Dried Porcini Mushroom and Garlic Butter Steak
This recipe combines the rich flavor of porcini mushrooms with the savory goodness of garlic butter, perfectly complementing a tender steak. In just 15 minutes, you’ll have a mouth-watering dish that’s sure to impress.
Ingredients:
– 1.5 lbs ribeye or strip loin steak
– 2 tbsp dried porcini mushroom powder
– 4 cloves garlic, minced
– 2 tbsp unsalted butter, softened
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together porcini mushroom powder and minced garlic.
3. Season the steak with salt and pepper on both sides.
4. Spread half of the porcini-garlic mixture evenly over the steak, making sure to cover all surfaces.
5. Place the steak on a baking sheet lined with parchment paper and dot the top with the remaining butter.
6. Bake for 12-15 minutes or until the steak reaches your desired level of doneness.
7. Remove from oven and let it rest for 3-4 minutes before slicing and serving.
Cooking Time: 12-15 minutes
Homemade Dried Porcini Mushroom Ravioli
Elevate your pasta game with this rich and earthy homemade ravioli filling, featuring the deep flavor of dried porcini mushrooms.
Ingredients:
– 1 cup dried porcini mushrooms
– 2 cups all-purpose flour
– 2 eggs
– 1/4 teaspoon salt
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
Instructions:
1. Reconstitute the dried porcini mushrooms by soaking them in hot water for at least 30 minutes. Drain and chop coarsely.
2. In a mixing bowl, combine flour, eggs, salt, and Parmesan cheese. Mix until a dough forms.
3. Roll out the dough to a thickness of about 1/8 inch (3 mm).
4. Place small spoonfuls of the porcini mushroom mixture onto the dough, leaving a 1-inch (2.5 cm) border around each filling.
5. Fold the dough over the filling, forming a triangle or a square shape. Press the edges together to seal.
6. Cook ravioli in boiling salted water for 3-5 minutes, or until they float to the surface.
7. Serve with your favorite sauce and grated Parmesan cheese.
Cooking Time: 15-20 minutes
Wild Rice Pilaf with Dried Porcini and Herbs
Elevate your pilaf game with this earthy and aromatic recipe, featuring the rich flavors of wild rice, dried porcini mushrooms, and a blend of herbs.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1/4 cup dried porcini mushrooms, rehydrated and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper, to taste
– Fresh parsley or thyme leaves, for garnish (optional)
Instructions:
1. Rinse wild rice in a fine-mesh strainer and drain well.
2. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add rehydrated porcini mushrooms, thyme, and rosemary. Cook for 1 minute.
4. Add wild rice, water or broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until liquid is absorbed and rice is tender.
5. Fluff with a fork; garnish with fresh herbs, if desired.
Cooking Time: 45 minutes
Dried Porcini Mushroom and Spinach Stuffed Shells
Elevate your pasta game with this rich and savory recipe featuring dried porcini mushrooms and wilted spinach. Perfect for a comforting dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 cup dried porcini mushrooms, rehydrated and chopped
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a skillet, sauté chopped onion and minced garlic until translucent. Add rehydrated porcini mushrooms and cook until tender.
4. Stir in wilted spinach leaves and season with salt and pepper to taste.
5. In a bowl, combine cooked mushroom mixture, ricotta cheese, Parmesan cheese, and egg. Mix well.
6. Stuff each pasta shell with the mushroom-spinach mixture and place in a baking dish.
7. Cover with marinara sauce and bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Grilled Portobello and Dried Porcini Mushroom Burger
This Grilled Portobello and Dried Porcini Mushroom Burger is a game-changer for mushroom lovers. The earthy flavor of the portobello mushrooms pairs perfectly with the nutty, umami taste of dried porcini.
Ingredients:
– 4 Portobello mushrooms, stems removed
– 1/2 cup dried Porcini mushrooms, rehydrated and chopped
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon Worcestershire sauce
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 hamburger bun
– Optional toppings: lettuce, tomato, red onion, Swiss cheese
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, mix together olive oil, garlic, Worcestershire sauce, salt, and pepper.
3. Add the Portobello mushrooms to the bowl and toss to coat with the marinade.
4. Grill the mushrooms for 4-5 minutes per side, or until tender and slightly charred.
5. Assemble the burger by placing a grilled mushroom patty on a bun, followed by chopped Porcini mushrooms, and your choice of toppings.
Cooking Time: 12-15 minutes
Dried Porcini Mushroom and Goat Cheese Tart
Elevate your brunch game with this savory tart featuring earthy dried porcini mushrooms and tangy goat cheese. Perfect for a special occasion or a cozy Sunday morning.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup dried porcini mushrooms, rehydrated and chopped
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together chopped porcini mushrooms and crumbled goat cheese.
4. Arrange the mushroom-goat cheese mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
5. Drizzle with olive oil and sprinkle with salt and pepper to taste.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush the pastry with egg wash (beaten egg mixed with 1 tablespoon water) for golden brown color.
8. Bake for 25-30 minutes or until golden brown.
9. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Venison Medallions with Dried Porcini Mushroom Sauce
This recipe combines the rich flavor of venison medallions with the earthy taste of dried porcini mushrooms, creating a hearty and satisfying dish perfect for special occasions. The slow-cooked sauce enhances the natural flavors of the meat, while the porcini adds a depth of umami that complements the gamey taste of the venison.
Ingredients:
– 4 venison medallions (6 oz each)
– 1 cup dried porcini mushrooms
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tsp tomato paste
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, rehydrate the porcini mushrooms by soaking them in hot water for 20 minutes.
3. Sear the venison medallions in olive oil until browned on both sides, about 2-3 minutes per side. Transfer to a plate and set aside.
4. In the same pan, cook the chopped onion and minced garlic until softened, about 5 minutes.
5. Add the rehydrated porcini mushrooms, red wine, beef broth, and tomato paste to the pan. Simmer for 10-15 minutes or until the sauce has thickened.
6. Serve the venison medallions with the dried porcini mushroom sauce spooned over the top.
Cooking Time: 30-40 minutes
Dried Porcini Mushroom and Caramelized Onion Pizza
This pizza combines the earthy flavor of dried porcini mushrooms with the sweet, caramelized goodness of onions, all on a crispy crust.
Ingredients:
– 1 lb pizza dough
– 1/4 cup dried porcini mushrooms, rehydrated in hot water and chopped
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp sugar
– 1/4 cup grated Parmesan cheese
– 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough and place on a baking sheet.
3. Caramelize the onions in olive oil over medium heat for 20-25 minutes, stirring occasionally.
4. Sprinkle the rehydrated porcini mushrooms and caramelized onions evenly over the pizza crust.
5. Top with Parmesan and mozzarella cheese.
6. Bake for 15-18 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Herbed Dried Porcini Mushroom Bread Pudding
Elevate your bread pudding game with the rich flavor of dried porcini mushrooms and a hint of fresh herbs. This savory treat is perfect for serving as a side dish or using as a base for soups or salads.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup dried porcini mushrooms, rehydrated in hot water and chopped
– 1/4 cup fresh parsley, chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 large eggs
– 1 cup chicken broth
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine bread, porcini mushrooms, parsley, olive oil, onion, garlic, thyme, salt, and pepper.
3. In a separate bowl, whisk together eggs and chicken broth.
4. Pour the egg mixture over the bread mixture and stir until well combined.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Dried Porcini Mushroom and Sage Butter Gnocchi
Elevate your pasta game with this rich and flavorful dish, featuring tender gnocchi smothered in a decadent porcini mushroom and sage butter sauce. Perfect for a special occasion or cozy night in.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup semolina flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup dried porcini mushrooms, rehydrated and chopped
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine flours, warm water, salt, and pepper. Mix until a dough forms.
3. Roll out the dough and cut into small pieces.
4. Cook gnocchi in boiling water for 3-5 minutes or until they float.
5. In a saucepan, melt butter over medium heat. Add garlic, porcini mushrooms, and sage. Cook for 2-3 minutes or until fragrant.
6. Toss cooked gnocchi with the mushroom and sage butter sauce. Season to taste.
7. Serve hot, garnished with additional sage if desired.
Cooking Time: 20-25 minutes
Seared Scallops with Dried Porcini Mushroom Risotto
This recipe combines the tender sweetness of seared scallops with the earthy depth of dried porcini mushroom risotto, creating a rich and satisfying dish perfect for a special occasion.
Ingredients:
– 12 large scallops
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dried porcini mushrooms, rehydrated and sliced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons white wine (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Cook risotto according to package instructions, adding warmed broth and stirring frequently.
2. In a large skillet, heat olive oil over medium-high. Add scallops; sear for 2-3 minutes per side or until cooked through. Remove from heat; set aside.
3. In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes. Add garlic; cook for an additional minute.
4. Stir in rehydrated porcini mushrooms; cook for 1-2 minutes.
5. Serve scallops atop risotto, garnishing with parsley if desired.
Cooking Time: 20-25 minutes
Dried Porcini Mushroom and White Wine Cream Sauce
Elevate your pasta dishes or risottos with this rich and savory cream sauce infused with the deep flavor of dried porcini mushrooms and white wine.
Ingredients:
– 1 cup dried porcini mushrooms
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1/2 cup heavy cream
– 1/2 cup white wine (dry)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Reconstitute the dried porcini mushrooms by soaking them in hot water for at least 30 minutes. Drain and chop into small pieces.
2. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine; cook for 1-2 minutes or until lightly golden.
3. Gradually add heavy cream, whisking continuously to prevent lumps. Bring the mixture to a simmer.
4. Add white wine, porcini mushrooms, salt, and pepper. Stir well to combine.
5. Reduce heat to low and let the sauce simmer for 10-15 minutes or until thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 20-25 minutes
Vegetable Stir-Fry with Rehydrated Dried Porcini Mushrooms
This hearty stir-fry combines the earthy flavor of rehydrated porcini mushrooms with a colorful medley of vegetables, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup dried porcini mushrooms
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 small carrot, peeled and grated
– 1 cup broccoli florets
– Salt and pepper to taste
– Soy sauce or tamari (optional)
Instructions:
1. Rehydrate the dried porcini mushrooms by soaking them in water for at least 30 minutes. Drain and chop.
2. Heat the oil in a wok or large skillet over medium-high heat.
3. Add the onion, garlic, red bell pepper, and carrot. Cook until the vegetables are tender-crisp, about 5 minutes.
4. Add the broccoli and cook for an additional 2-3 minutes, or until tender.
5. Stir in the rehydrated porcini mushrooms and season with salt, pepper, and soy sauce (if using).
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Summary
Discover the rich flavor of porcini mushrooms in these 20 savory recipes. From creamy risottos to hearty stews, and from pasta dishes to burgers, there’s something for every gourmet meal. Rehydrate dried porcini mushrooms to add depth to wild mushroom soup or use them to make a decadent truffle oil pasta. Try pairing them with roasted chicken, lamb shanks, or even venison medallions. These recipes showcase the versatility of porcini mushrooms and are sure to elevate any meal.
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