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31 recipes for "porcini"
31 recipes
Porcini Risotto

Porcini Risotto

Nov 6, 2009

Fresh porcini mushrooms are abundant in Veneto in early summer, and chefs lavish them over pizza, pasta, beef carpaccio and fresh arugula. In fall and winter, dried porcinis are perfect for risotto. Good-quality ingredients are essential to risotto, so homemade chicken stock is best, as is the region's vialone nano rice. 

Porcini Rib Eye Roast with Wild Mushroom Gravy

Porcini Rib Eye Roast with Wild Mushroom Gravy

Jul 14, 2005

Dried mushrooms that you grind yourself double as a rub for the roast and a flavouring for the gravy. You can find a variety of dried mushrooms in the produce aisle of most grocery stores. Porcini or morels are the most flavourful; shiitakes are a milder substitute, but use only the caps. A less expensive but still tender alternative to the rib eye is a top sirloin premium oven roast.

Porcini Salt

Porcini Salt

Oct 17, 2007

Flavoured sea salts are one of the new trends in specialty food shops. Chefs like to use them as finishing salts sprinkled on food just before serving. This woodsy mushroom-flavoured salt takes roasts and steaks to new heights. – Rheanna Kish

Porcini and Pasta

Porcini and Pasta

Jul 14, 2005

While this sauce is a dandy topping for pasta, it's equally good spooned over vegetables, salmon steaks, and veal or chicken burgers.

Porcini-Dusted Beef Tenderloin With Sherry Gravy

Porcini-Dusted Beef Tenderloin With Sherry Gravy

A special occasion calls for an impressive roast. Beef tenderloin is a bit of a splurge but easier to cook than turkey. The melt-in- your-mouth texture and rich flavour make for an unforgettable holiday meal.

Braised Short Rib Ravioli with Porcini Mushroom Jus

Braised Short Rib Ravioli with Porcini Mushroom Jus

Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture. Just be sure to use well-marbled short ribs and add any fat to the food processor along with the meat—the result will be a filling that melts in your mouth.

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