PORCINI MUSHROOMS FOR SALE RECIPES

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TAGLIATELLE WITH PORCINI MUSHROOMS - ITALIAN RECIPES BY ...



Tagliatelle with porcini mushrooms - Italian recipes by ... image

Tagliatelle with porcini mushrooms is an Italian autumal first course: fresh pasta dressed with a tasty mushroom sauce, ideal for a Sunday lunch!

Provided by GialloZafferano

Total Time 65 minutes

Prep Time 50 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

Flour 00 7 oz
Eggs 4 ¼ oz
Semolina for dusting to taste
Porcini mushrooms 1 lb
Butter 3 ½ tbsp
Extra virgin olive oil 3 tbsp
Fine salt to taste
Garlic 1 clove
Parsley 1 sprig
Black pepper to taste

Steps:

  • To prepare the tagliatelle with porcini mushrooms , start with fresh pasta: on a pastry board (or in a bowl) pour the flour, create the classic crater shape and pour the previously beaten eggs into the center 1 . It's very important to respect the recommended amount of eggs to obtain a consistent dough, neither too sticky nor too dry. Stir with a fork starting from the center, pushing the flour in by hand 2 . When the dough is more compact, work with your hands for about 10 minutes 3 , kneading vigorously.
  • Give the dough a ball shape 4 , wrap it with transparent wrap 5 and let it rest at room temperature 6 , in a cool place away from heat sources, for about 30 minutes.
  • In the meantime, clean the porcini mushrooms: remove the dirt, scraping the stalk with a small knife 7 , then if they are very dirty you can clean them with a slightly dampened cloth. A solution not very recommended is to quickly pass them under cold running water and then dry them carefully with a cloth 8 . If you should opt for this solution, do it very quickly so that the mushrooms do not absorb too much water and therefore lose their taste and texture. Then cut them into slices 9 .
  • In a large frying pan, put in the butter and melt it over very low heat; when it has almost completely melted, pour in the oil 10 , leave to heat slightly over low heat and then pour in the porcini mushrooms (11-12) and a whole clove of garlic, cleaned or chopped if you prefer (optional).
  • Season with salt and pepper 13 to taste, then let the mushrooms cook for about 10 minutes 14 . When finished cooking you can remove the garlic clove if you have added it 15 . Once prepared, keep them warm. Then mince the parsley very finely and set it aside.
  • Once the necessary rest time has passed, take the dough and divide it into pieces 16 ; lightly flour the piece to put through the machine to roll the dough and keep the remaining dough on the side covered with plastic wrap. Insert the first piece into the machine 17 , passing from the largest to the penultimate thickness in order to obtain the right thickness of the sheet 18 .
  • When you get to the last step of the machine, pass the dough strip again 19 , in fact you will need two steps at this thickness to get the dough through well 19 . Lightly flour the work surface with some semolina flour and roll out the first sheet; proceed in the same way with another piece of dough, until the various sheets are finished, sprinkle the sheets with semolina and let them dry for 5 minutes per side. Fold one of the shorter sides of each sheet of pasta inwards 20 (it will be used to create a sort of "tongue" to pull up the tagliatelle more easily, once ready) and then roll the pasta on itself 21 .
  • With a sharp, lightly floured knife (to keep the blade from sticking to the fresh pasta), start making the tagliatelle, cutting at a thickness of about 1/4'' (6.5-7 mm) 22 . Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour 23 or on a tray. Bring the water to a boil and salt to taste; cook the tagliatelle for 3-4 minutes 24 .
  • Then drain them 25 directly into the seasoning while preserving the cooking water. Set the heat to low under the pan with the seasoning and mix the ingredients to combine them. Add the finely chopped parsley 26 and, if needed, add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready 27 !

Nutrition Facts : Calories 426 kcal, CarbohydrateContent 40.9 g, SugarContent 2.5 g, FatContent 23 g, SaturatedFatContent 8.56 g, FiberContent 4.5 g, CholesterolContent 143 g, SodiumContent 398 g

CHICKEN SHIITAKE AND WILD RICE SOUP - SKINNYTASTE



Chicken Shiitake and Wild Rice Soup - Skinnytaste image

My family loves this Chicken Rice Mushroom Soup, it's so hearty soup and and perfect when you want comfort food.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 14

1 tbsp butter
1 small onion
1 tbsp flour
6 cups less-sodium chicken broth (Swanson)
3 cups water
2/3 cup chopped carrots
3 garlic cloves
2 celery stalks
14 oz boneless (skinless chicken thighs)
4.5 oz long grain rice & wild rice combo
1/2 cup brown rice
4 oz shiitake mushrooms (sliced)
2 tbsp light sour cream
salt and fresh pepper (to taste)

Steps:

  • Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.
  • Add flour and saute another minute.
  • Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.
  • Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.
  • Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 200 kcal, CarbohydrateContent 27 g, ProteinContent 13 g, FatContent 4 g, CholesterolContent 42 mg, SodiumContent 844 mg, FiberContent 2 g, SugarContent 2 g

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