![]() ![]() Use what works best for you.Ĭook the onions and garlic until translucent Instead of white button mushrooms, I used criminis to get more flavor with the bulk. Some are more cream than mushroom, but I prefer those that are more mushroom than cream. Whenever I see mushroom soups on a menu, I’m tempted to the point of distraction. Mushroom soups can be these wholly satisfying, hearty, creamy, deeply earthy meals. Garlic, onion, porcini broth, porcinis, sliced fresh shitakes, sliced fresh criminis It’s a heady broth with the concentrated essence of porcinis, this lovely umami. That soaking liquid is also known as liquid gold. If you’ve never used dried porcini mushrooms, you should know that the soaking liquid is not to be discarded, ever. ![]() I waited until winter to use my porcinis, when I knew the aroma would be most welcome after a day of backcountry ski touring. Wendy is a real champ and she immediately processed untold quantities of the summer porcini harvest and presented me with a couple of jars of dried porcinis this fall… our porcinis! Sure you can purchase dried porcinis in the store, but can you hold a jar of your summer spent clambering along the wooded slopes of the mountains, popping huckleberries into your mouth as you scour the ground for porcinis? ![]() I told her to keep most of those mushrooms because I just didn’t have the time to deal with them and the worst possible thing you could do after acquiring such precious forage is to let them go bad, go to waste. I foraged a good deal of porcinis this past summer with my friend, Wendy. That direction also includes soup, because it’s winter and soup is good food – particularly when you make it yourself.Ĭriminis, dried porcinis, shitakes, onion, butter, garlic, white pepper, salt, herbs, cashews, chicken broth I’m still feeling 2013 out, but I think I’m headed in the right direction. So that may be one of the things I change up… stepping away more often from the whole navel-gazing vortex of social media and taking that time to concentrate on other things, like my well-being. It’s a good thing to assess where and more importantly how your time is invested. I don’t typically make resolutions on the new year, but over the holidays I spent a little more time away from the interwebz and it was fantastic. Jeremy and I would seek out pockets of deep snow and whoop and holler diving into the sugary stashes. Piles of delicate snowflakes slid over my skis as I glided along the trail through the woods. They sparkled in the sunlight like diamonds falling from the sky and when you looked at the ground you could see perfectly preserved crystals glistening back at you, winking. It snowed here on New Year’s Eve and not just any snow, but the kind that falls as giant fluffy flakes and doesn’t stick to anything because it’s so dry and cold. We kept it low-key partly because we were tired from a day of ski touring and mostly because we are boring. Season with salt & pepper & serve in pan.Happy new year, my butterlings! I hope you all rang in 2013 in various fabulous ways.Pour over the mushrooms in the pan and fold in. Now pour the contents of the Ecomil Noix De Cajoux into the pan and let it reduce a little, approx.(reduced = when the liquid has evaporated to 80%.) Now add the white wine & the vegetable stock & wait until reduced. Place the mushroom slices in the pan and fry for about 5 minutes.Heat rapeseed oil in a pan and sauté chopped onions and garlic until translucent.Peel and chop the onion and garlic cloves.Now cut the mushrooms into fine slices and put them aside in a bowl.Meanwhile, clean the mushrooms with a vegetable brush or briefly hold under cold water if the soil cannot be dissolved otherwise.at 180☌ degrees circulating air until golden brown. Place the rosemary stems on top and roast for approx. Wash the potatoes, halve them and sprinkle them with olive oil & sea salt on a baking tray lined with baking paper. ![]()
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