PICTURE OF PORCINI MUSHROOM RECIPES

Steps:

• Preheat oven to 350°. Put mushrooms in a small bowl and pour 2 cups simmering water over them. Stir and let mushrooms sit 15 minutes. In another small bowl, pour milk over bread cubes. Squeeze bread with your fingers to soften completely.
• Break the meats into small chunks, then toss together in a large bowl. Add shallots, parsley, eggs, salt, and pepper.
• Use a slotted spoon to remove mushrooms from water; reserve liquid. Chop mushrooms fine and add about three-quarters to meat mixture; set remaining mushrooms aside. Gently squeeze bread to remove excess milk and add it to meat mixture; discard milk. Using your hands, gently mix bread, meat, and seasonings until blended. Form mixture into a ball, transfer to a large, heavy-bottomed metal roasting pan, and pat into a rounded loaf.
• Sprinkle carrot, celery, and remaining mushrooms in bottom of pan. Pour in 3/4 cup each of mushroom soaking liquid (strain out any sediment, if necessary) and chicken stock. Bake until outside of loaf is browned and interior measures 180° on a meat thermometer, about 90 minutes.
• Transfer meat loaf to a platter. Set roasting pan over 2 stovetop burners on high heat. Pour in wine and use a wooden spoon to loosen vegetables and browned bits. Add remaining mushroom liquid and chicken stock and simmer until liquid is reduced by half. Reduce heat to medium and whisk in butter; sauce will thicken slightly. Transfer sauce (with vegetable bits) to a gravy boat and serve alongside meat loaf.
• Note: Nutritional analysis is per serving.

Steps:

• To make p orcini mushroom risotto , first prepare the vegetable broth. Then clean the mushrooms: remove the base with a knife, scrape the stalk to remove any soil residue, then rub gently with a damp cloth. If some of the mushrooms have too much soil residue, pass them under a stream of running water, but be sure to dry them immediately to prevent them from absorbing water. Cut the mushrooms into slices approximately 1/4 inch (7-8 mm) thick, keeping the whole section intact where possible 3 .
• Heat the oil in a non-stick pan and briefly fry a clove of crushed garlic 4 , then turn up the heat and add the mushrooms 5 . Sauté the mushrooms over high heat for approximately 10 minutes until they become brown, then add salt 6 and pepper and remove from the heat. The browned mushrooms will give the risotto a pleasant toasted note.
• In the meantime, peel and finely chop the onion 7 . Melt the butter in a saucepan, add the onion 8 , and let it cook over low heat for 10-15 minutes, adding a ladle of broth if necessary. When the onion has softened, add the rice 9 and toast for a couple of minutes.
• When the rice has become almost transparent, cook it by adding one ladle of broth at a time 10 and stirring frequently 11 ; make sure that the bubbles from boiling remain constant and that the heat is not too high. When the rice is very al dente,, add the porcini mushrooms a few minutes before it is ready 12 and finish cooking, adjusting the salt and pepper if necessary.
• Once cooked, stir the risotto over low heat, adding the butter 13 and grated Parmesan cheese 14 , and mix well. If you prefer a less dry risotto, add another ladle of broth. Garnish with fresh chopped parsley, and your porcini mushroom risotto is ready to be served 15 !