Porcini mushrooms, known for their earthy and nutty flavor, are a prized ingredient in many culinary creations. When combined with butter, they create a rich and flavorful spread that can elevate any dish. Whether you're looking to enhance your pasta, steak, or simply spread it on a piece of crusty bread, porcini butter is a versatile and delectable addition to your kitchen repertoire. In this article, we'll explore the art of crafting the perfect porcini butter, providing you with step-by-step instructions and tips to create a flavorful and aromatic spread that will tantalize your taste buds.
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PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER
Categories Beef Garlic Herb Mushroom Quick & Easy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
- Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
PORCINI BUTTER
Categories Condiment/Spread Dairy Mushroom Easter Vegetarian Father's Day Winter Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
- In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
- Variations:
- Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
- • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
- • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
- • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)
PORCINI-CRUSTED COD WITH THYME-BUTTER SAUCE RECIPE - (4.2/5)
Provided by á-31592
Number Of Ingredients 10
Steps:
- Place mushrooms in a spice grinder or food processor, and pulse until finely ground. Sprinkle cod with ground mushrooms, salt, and black pepper. Heat oil in small skillet over medium-high heat. Add cod and cook, turning once, just until opaque in center, about 6 minutes. Transfer cod to plate. Add wine, broth, and thyme to skillet; bring to boil and cook, stirring constantly, until reduced to 1 tablespoon. Remove skillet from heat and swirl in butter. Pour sauce over fish and serve immediately.
THREE ONION GNOCCHI, BABY SHIITAKE, PORCINI BUTTER WITH DAIKON SPROUTS AND OVEN DRIED TOMATOES
Steps:
- Gnocchi: In a small saute pan over high heat add the cippolini and Vidalia onions and the shallots. Season with salt and pepper. Continue to stir until the onions begin to brown and become loose. Remove from pan and place in the refrigerator. To make the gnocchi, puree the onions in a food processor. Place the puree in a bowl. Add the flour in small amounts and mix until well incorporated. Knead the dough for approximately 1 minute. Divide the dough and roll each portion into a long log about as thick as a penny, using a lightly floured surface. Cut into small pieces about 1/2 -inch. Place the gnocchi on a floured pan and refrigerate. Place the gnocchi in a pot of boiling water and cook until they begin to float, 1 to 2 minutes. When cooked place in an ice water bath. When cool, remove from ice water and refrigerate.
- Porcini Butter: Dice porcinis and butter into small pieces. Place ingredients into a food processor and puree. Mix until incorporated. Season with salt and pepper.
- To Finish: In a saute pan over medium heat, add the butter. When the butter is just turning brown add the gnocchi and baby shiitakes and stir. When the gnocchi beginnings to brown, add the Madeira and Marsala and reduce for about 3 minutes. Finish with the porcini butter.
- Place the gnocchi and baby shiitakes around the plate, spooning the sauce over the gnocchi and the mushrooms. Top with the daikon sprouts to serve.
Tips:
- Choose high-quality dried porcini mushrooms for the best flavor.
- Soak the mushrooms in hot water for at least 30 minutes before using.
- Strain the mushrooms and reserve the soaking liquid. You can use this liquid to add extra flavor to your dishes.
- Chop the mushrooms finely before adding them to the butter.
- Use unsalted butter so that you can control the amount of salt in your recipe.
- Add other herbs and spices to your liking, such as garlic, thyme, or rosemary.
- Store the butter in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Porcini mushrooms have a rich, earthy flavor that pairs well with a variety of dishes. Porcini butter is a versatile ingredient that can be used to add flavor to pasta, rice, and vegetables. It can also be used as a spread on bread or crackers. With its delicious flavor and easy-to-follow recipes, porcini butter is a great addition to any kitchen.
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