Dried Porcini ConsommÉ Nyt Recipes

Steps:

• Soak the mushrooms in very hot water until the water cools down to room temperature
• Drain the mushrooms
• Collect the water into a bowl as it is a concentration of Porcini aroma
• Place the mushrooms over a cutting board
• Cut them into fine pieces, as their texture tends to be meaty and chewy. If you prefer, you can also use a blender.
• Stir fry some garlic cloves with butter
• Add the rehydrated porcini mushrooms and let them soften
• Add some of the soaking water to give more flavor. Let the water simmer to reduce for a few minutes. The amount of water you add depends on how juicy your mushrooms need to be.
• Add the regular mushrooms and season with salt
• Once the mushrooms are done, garnish with parsley and serve as a side dish or add them to your recipes
• Serve them as a side dish to polenta or as topping on a Bruschetta.
• Use them in risotto or pies like chicken, beef pie, or quiche,

PORCINI BROTH

Steps:

• Put all ingredients in a sauce pan. Cover with 4 cups water and bring to a boil. Reduce heat and simmer for 30 minutes. Strain. Broth may be made in advance and will keep a week, refrigerated.

ANDREAS VIESTAD'S PORCINI CONSOMME

Steps:

• In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
• Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
• Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.

PORCINI RISOTTO

Steps:

• Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
• Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
• After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
• To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.