Is the Porcini Mushroom Powder used in any soup recipes?
The recipe is found here: http://www.harvestmoonmushrooms.com/recipes/porcini_recipes.php Chicken Scaloppini with Porcini Rosemary Sauce Serves 4 4 (6- to 8-ounce) (175- to 225-g) boneless, skinless chicken breasts 1/4 teaspoon salt 1/4 teaspoon black pepper 4 tablespoons flour 3 tablespoons olive oil 4 tablespoons butter 1 tablespoon porcini mushroom powder 1 tablespoon chopped fresh rosemary 4 tablespoons toasted pine nuts 1/2 cup white wine 1/2 cup Chicken Stock Remove the chicken tenderloin, the thin, tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, across the grain. Pound the slices lightly between plastic wrap to a thickness of 1/4 inch (6 mm). Sprinkle with the salt, pepper and flour and set aside. Pour the oil and 1 tablespoon of the butter into a large sauté pan and cook over high heat unt
Porcini Mushroom Soup Not everyone loves giant slurpy pieces of mushrooms, if this is you, simply chop the larger porcini into smaller pieces before soaking them. I should mention I decided to add some oven-roasted chestnuts* to this soup as well – totally optional, although they add an unexpected dense, sweetness, and are a traditional pairing with porcini. I also like this soup with a couple handfuls of cooked brown rice or farro or wheat berries thrown in. And most important -getting the salt right in this soup makes all the difference in the world. If you under-salt the soup it will be flat and the mushroom flavor will not come into focus, so be mindful of this. And lastly, when you go to reheat any leftovers, you may need to add a bit of water, and readjust the seasoning again. 2 ounces of dried porcini mushrooms 1/3 cup extra virgin olive oil 3 shallots, chopped 1 tablespoon fresh rosemary, finely chopped 1 1/2 pounds small new potatoes, cut into 1/3-inch pieces 3 large cloves ga
I’ve used this Porcini Mushroom Powder for a couple of years now and I and my whole family love it. It’s so rich and flavorful, yet doesn’t add many calories. It’s a bit expensive, but a little goes a long way, so I think it’s worth the price. I think it’s especially good for Italian cooking, so if you’re into that cuisine, I highly suggest you try it. Sources: This is my opinion.
