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Recipe: What to do with… Porcini Mushrooms new zealand
Porcini Mushrooms new zealand (botulis edulis) are found across the northern hemisphere in Europe, Asia and North America, and has also been introduced to several southern hemisphere countries, including New Zealand. Dried porcini are sold at good supermarkets and specialty food stores, usually imported from Italy. Stored in an airtight container, they will keep for up to a year, making them a great pantry staple. They need to be rehydrated in warm or hot water or stock before using. Save the soaking liquid for a stock or sauce. Fresh Porcini Mushrooms new zealand If you can get your hands on some fresh New Zealand porcini (foraging is your best option – search ‘The secret world of porcini hunting’ on stuff.co.nz for Cuisine contributor Ewan Sargent’s account of a porcini hunt at Hagley Park), they are great sauteed in butter with garlic and lots of fresh herbs.
powder Porcini Mushrooms new zealand
Try grinding dried porcini in a spice grinder to a fine powder and sprinkling over cooked meat or fish, soups or risottos to give a fresh burst of intense flavour. Add the porcini powder to vinaigrette and drizzle over beef carpaccio topped with artichokes, parmesan and wild rocket.
pasta or gnocchi of Porcini Mushrooms new zealand
You can soak porcini in warm water for 30 minutes then reduce the mushrooms and the liquid to a syrupy consistency, add a little cream and liquidise to make a great-tasting sauce for pasta or gnocchi; it’s also fantastic as a sauce for roast chicken. Stews & casseroles
I think my favourite way to use porcini, especially in the winter months, is simply to add a small handful to a stew or casserole and let them cook slowly in the liquid to release all their robust flavours.
SIMON WHITE on Porcini Mushrooms new zealand
Potatoes & porcini Soak porcini in hot water for 20 minutes, drain but retain the soaking liquid. Fry the porcini in oil with slivers of garlic until golden, add the soaking liquid and cook until most of the liquid has evaporated. Add peeled, sliced potatoes to the pan, stir well then arrange in a single layer on a shallow baking tray. Season generously with salt and black pepper and bake in a hot oven until the potatoes are cooked. Excellent with lamb. Fish & porcini Soak Porcini Mushrooms new zealand in hot water for 20 minutes, drain but retain the liquid. Fry the porcini in oil with slivers of garlic, chilli flakes and thyme. Add the liquid and a knob of butter and reduce until it has mostly evaporated. Make a foil bag, add a piece of fish and top with porcini. Add a dash of wine, close the bag and cook on a preheated tray in a hot oven for 10 minutes. Serve with braised greens. Chicken fricassee with porcini Cut a chicken into serving pieces (or use skin-on chicken drums and thighs).
Heat a pan with olive oil and brown the chicken until golden. Add chopped garlic, cook for a minute, then add white wine and reduce. Add soaked dried porcini and the liquid, a sprig of thyme and a can of tomatoes, coarsely chopped. Half cover with a lid and simmer gently until the chicken is cooked through. GINNY GRANT
PORCINI BROTH, EGG YOLK, CELERIAC, TOASTED RYE AND WINTER LEAVES SERVES 6
This is a weekend project kind of recipe but it’s totally worth the effort. Much of it can be prepared in advance. For the broth 50g unsalted butter 2 onions, thinly sliced 3 cloves garlic, thinly sliced handful of fresh thyme 1kg button mushrooms, sliced 100ml madeira 25g dried porcini, soaked in 75ml warm water 1.5 litres chicken or vegetable stock 6 free-range, organic eggs Melt the butter in a large heavy-based saucepan then add the onions and garlic and cook, without colouring, until soft. Add the thyme and button mushrooms and cook until the mushrooms have softened and released their juices. Add the madeira, boil for 1 minute then add the dried porcini, along with their soaking liquid, and the stock and bring to the boil. Turn the heat down slightly and simmer for 20 minutes. Strain the Porcini Mushrooms new zealand broth through a fine sieve into a clean container, pushing hard on the mushrooms to extract as much juice as possible, then season with sea salt and cool. Once the porcini broth has cooled, refrigerate until cold.
Carefully separate the egg yolks from the whites, keeping the 6 egg yolks separate from each other for the confit. Whisk the egg whites together to break them up.
Pour the cold Porcini Mushrooms new zealand both into a clean saucepan and whisk in the egg whites.
Set the saucepan over medium heat and bring to a low simmer. As the porcini broth warms, the egg whites will set and rise to the surface, creating what’s known as a raft, clarifying the stock as it does so. Allow the stock to very gently simmer for 10 minutes, then break a hole in the side of the raft to expose the clarified broth underneath. Using a small ladle, strain the broth through a fine sieve lined with a coffee filter into a clean saucepan. The broth is now ready for use or can be refrigerated for up to 4 days. For the toasted rye 200g rye crumbs, made by blitzing rye bread in a food processor, toasted 30g toasted pine nuts Blitz the toasted rye crumbs and pine nuts together in a food processor, season with sea salt and quickly pulse together to combine. Keep to one side. For the winter leaves 6 curly kale leaves 6 red cabbage leaves Preheat the oven to 70degrees C. Tear the kale and cabbage leaves into large pieces, blanch separately in boiling salted water for 1 minute and refresh in iced water. Drain the leaves, pat dry with paper towel and place on a baking tray lined with baking paper in a single layer, making sure the leaves are not touching. Dry the leaves in the preheated oven for about 4 hours or until crisp. Remove from the oven and store in an airtight container until required. For the celeriac puree 50g butter 1 small onion, thinly sliced 1 small celeriac, peeled, diced milk (about 250ml) Melt the butter in a large heavy-based saucepan and cook the onion, without letting it colour, until soft. Add the celeriac and continue to cook for 2 minutes. Add enough milk to cover then bring to the boil, season with salt and simmer until the celeriac is soft to the bite. Drain the celeriac, retaining the cooking liquor, then put the celeriac into a blender and blend on high speed, using a little of the cooking liquor to obtain a smooth consistency. Correct the seasoning and keep warm. For the egg yolk confit 6 egg yolks (reserved from the broth) 180ml olive oil Preheat the oven to 65 degrees C. Divide the 6 egg yolks among 6 small ovenproof vessels (such as ceramic or glass), cover each with 30ml oil and put in the oven for 40 minutes. For the garnish and to serve knob of butter 100g mixed mushrooms, thinly sliced 1 small fresh black truffle Warm the Porcini Mushrooms new zealand broth and the celeriac puree on the stove. Put the rye crumbs in a warm oven for 1 minute to heat through. Cook the Porcini Mushrooms new zealand new zealand in a little butter, season with sea salt and keep warm. In a deep bowl, place a pile of the mushrooms and a spoonful of the celeriac puree side by side. Drain most of the oil from the egg yolk, very carefully pour the egg yolk into the bowl, season with sea salt and top with freshly grated black truffle. Spoon a little of the toasted rye crumb next to the egg yolk and garnish with a few of the winter leaves. Put the porcini broth into a jug and pour table side. This edition of What To Do With celebrates the porcini, with Simon Wright from The French Cafe sharing the recipe he created specially for the launch of the MercedesBenz Masterclass series, adapted for the home cook.