PORCINI MUSHROOMS RECIPES

Steps:

• Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.
• Soak the porcini mushrooms in the water in a small bowl for ten minutes.
• Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.
• Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.
• Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.
• Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.
• Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.
• Serve the nut roast patties with the kale alongside.

Steps:

• Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
• Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
• Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.