porcini


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porcini

A fungus used in Italian cooking. It is usually dried.
Translations
Karl Johan svamp
steinsopp
karljohankarljohansvampstensopp
References in periodicals archive ?
As a welcome addition to the team, Alessandro, who will assist Fabio in the execution of the white truffle and mushroom porcini promotion, makes note of the redefined approach he takes to classical dishes and how his influence and style will add value to the team.
Sauted mushrooms on toast Creamy wild mushroom and asparagus risotto Ingredients 1tbsp olive oil 50g butter 30g shallots chopped Half tsp herbs, such as thyme and rosemary, finely chopped 100g fresh wild mushrooms, sliced if large 30g dried porcini mushrooms 100g arborio risotto rice 400ml hot stock - chicken or vegetable 2tbs of single cream 30g Parmesan shaved 8 tender asparagus spears Free-range eggs Method: Soak the dried porcini in a little hot water for a few minutes to soften before removing and finely chopping.
15g dried porcini mushrooms Low-calorie cooking spray 2 shallots, finely chopped 1 garlic clove, peeled, finely chopped 200g chestnut mushrooms, finely chopped Small bunch of finely chopped fresh parsley Salt and freshly ground black pepper 4 large filo pastry sheets 4 beef fillet steaks, visible fat removed 1 Put the porcini mushrooms in a bowl, cover with boiling water and soak for 20 minutes.
BEEF WELLINGTON Serves 4 Ready in 40 minutes plus soaking, cooling and 15g dried porcini mushrooms Low-calorie cooking spray 2 shallots, finely chopped 1 garlic clove, peeled, finely chopped 200g chestnut mushrooms, finely chopped 1 Put the porcini mushrooms in a bowl, cover with boiling water and soak for 20 minutes.
15g dried porcini mushrooms Low-calorie cooking spray 2 shallots, finely chopped 1 garlic clove, peeled, finely chopped 200g chestnut mushrooms, finely chopped Small bunch of finely chopped parsley Salt and freshly ground black 4 large filo pastry sheets 4 beef fillet steaks, visible fat removed Put the porcini mushrooms in a bowl, cover with boiling water and soak for minutes.
From Janina's Papaya Shake with Chia to Seven-Vegetable Salad with Quinoa and Kaniwa, Argula and Radicchio Salad with Goat Cheese, Red Quinoa Risotta with Porcini Mushrooms, Chocolate Triangles with Quinoa Flour, and more, Cooking with Ancient Grains is a treasury of unusual, flavorful, and healthy delights
INGREDIENTS Pappardelle with mushrooms 400g pappardelle 200g (sliced) button mushrooms 120g (sliced) oyster mushrooms 120g (cut in wedges) shitake mushrooms 5g (soaked in 50ml of warm water) dried porcini 1 large clove garlic (finely chopped) 100ml white wine 150ml vegetable stock 2 tablespoons parsley (chopped) 100g butter 1 tablespoon olive oil Parmesan Salt, pepper INGREDIENTS Pappardelle with mushrooms 400g pappardelle 200g (sliced) button mushrooms 120g (sliced) oyster mushrooms 120g (cut in wedges) shitake mushrooms 5g (soaked in 50ml of warm water) dried porcini 1 large clove garlic (finely chopped) 100ml white wine 150ml vegetable stock 2 tablespoons parsley (chopped) 100g butter 1 tablespoon olive oil Parmesan Salt, pepper METHOD 1.
PAPPARDELLE WITH MUSHROOMS (SERVES 4) INGREDIENTS Pappardelle with mushrooms 400g pappardelle 200g (sliced) button mushrooms 120g (sliced) oyster mushrooms 120g (cut in wedges) shitake mushrooms 5g (soaked in 50ml of warm water) dried porcini 1 large clove garlic (finely chopped) 100ml white wine 150ml vegetable stock 2 tablespoons parsley (chopped) 100g butter 1 tablespoon olive oil Parmesan Salt, pepper METHOD 1.
17, 2014 /PRNewswire/ -- MANITOU TRADING COMPANY, a retail brand of WOODLAND FOODS, one of the nation's leading providers of specialty foods and ingredients, is proud to announce that Prepared Foods magazine and Ventura Foods have awarded its Porcini Funghi Risotto second place in the Retail Category of the 12[sup.
Each cookbook features a single ingredient or topic and PASTA provides a delicious selection, from Orcchiette with Cauliflower, Anchovies, Garlic & Rosemary to Fazzoletti with Pistachio Pesto and Chestnut Ravioli with Porcini Mushrooms.
6 litres of water 1 Freedom Food-labelled duck carcass and any spare bones from a roast whole duck, all fat removed 2 small brown onions Parsley stalks 1 small handful of dried porcini mushrooms 1/2 bulb of good garlic, split horizontally across the middle 1 small sprig of thyme 2 bay leaves 5-6 peppercorns 3 medium carrots, peeled and finely diced 2 sticks of celery, de-strung and finely sliced 1 tin of flageolets beans, drained 40g pearl barley, cooked for 45mins or until tender and drained 3 large leaves of chard, washed, rolled and shredded 3 tbsp of medium sweet sherry 2 tbsp of salt, possibly more Pepper Sourdough bread Handful of grated parmesan Good olive oil to dress METHOD Break up duck carcass into three pieces and put it, along with bones, into a saucepan filled with water.