Rich and earthy porcini mushrooms in a traditional Italian soup base. No need to hunt for the lone mushroom piece like from a can. Loaded with rich flavor.
Dried porcini and tomato sauce folds earthy rehydrated mushrooms and their soaking liquid into a garlicky canned tomato base, then tosses it with fusilli. A deep, umami-rich vegetarian pasta dinner.
Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.
Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.
Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.
Earthy mushroom pilaf with quick-cooking barley, shiitakes, and porcini in Marsala wine. Vegetarian side dish ready in 30 minutes with rosemary and sherry vinegar.
A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.
A low-fat creamy mushroom soup made with dried oyster, morel, and porcini mushrooms plus fresh portabellos, simmered with leeks and curry in skim milk. Finished with dry sherry and fresh chervil. Ready in 25 minutes.
Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.
Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.
Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.
Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.
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