STANDING RIB ROAST WITH PORCINI AND BACON SAUCE
Steps:
- With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)
- Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
- Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.
PORCINI AND BACON SAUCE
Steps:
- Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.
- Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.
- Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)
- Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.
PORCINI AND BACON SAUCE
From Bon Appétit, December 2005, by Bruce Aidells and Nancy Oakes. Prep time includes soaking time for mushrooms. Cooking time include almost 2 hour of simmering to reduce sauce. Companion recipes are Recipe #148498, Recipe #148502, and Recipe #148503.
Provided by Nana Lee
Categories Sauces
Time 3h
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- Place porcini mushrooms in small bowl; add 2 cups boiling water.
- Let soak until mushrooms soften, at least 30 minutes and up to 2 hours.
- Strain, reserving mushrooms and liquid separately.
- Sauté bacon in large saucepan over medium heat until golden.
- Add garlic and shallots; sauté 3 minutes.
- Add fresh mushrooms; sauté 8 minutes.
- Transfer half of mushrooms to bowl; reserve.
- Add drained porcini and wine to pan.
- Boil 15 minutes.
- Mix in all broth. Add porcini liquid, leaving sediment behind.
- Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes.
- Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. Reserve roasting pan with juices.
- (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.).
- Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits.
- Strain back into same saucepan, pressing out all liquid.
- Simmer over medium heat until reduced to 2 cups, about 5 minutes.
- Mix in reserved mushrooms from bowl.
- Whisk in butter.
- Season with salt and pepper.
Nutrition Facts : Calories 812.2, Fat 42.4, SaturatedFat 19.3, Cholesterol 80, Sodium 884.2, Carbohydrate 41.6, Fiber 4.7, Sugar 10.4, Protein 23
STANDING RIB ROAST WITH PORCINI AND BACON SAUCE
From: Bon Appétit,December 2005, by Bruce Aidells and Nancy Oakes. Prep time includes letting roast come to room temp. There are 4 recipes together. Each is posted separately. The other three are Recipe #148500, Recipe #148502, and Recipe #148503.
Provided by Nana Lee
Categories Roast Beef
Time 5h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- With processor running, drop garlic through feed tube and chop finely.
- Scrape down bowl.
- Add thyme, oil, salt, and pepper; blend to paste.
- Pat roast dry with paper towels.
- Place roast, bone side down, in roasting pan.
- Cut several shallow slits in fat.
- Press some garlic paste into slits.
- Rub remaining garlic paste all over roast.
- (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.).
- Position rack in bottom third of oven and preheat to 450°F
- Roast beef 20 minutes.
- Reduce oven temperature to 350°F
- Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.
- Let roast stand at least 20 minutes and up to 1 hour.
- Serve roast with sauce, horseradish cream, and popovers.
- Meat tip:
- Buy the best beef you can afford - at least USDA Choice, preferably USDA Prime - and let it marinate up to 36 hours in the garlic-herb paste.
- Premium-grade roasts can be ordered for you by any supermarket meat department.
Nutrition Facts : Calories 1035.2, Fat 89.5, SaturatedFat 36.2, Cholesterol 228.1, Sodium 1336.9, Carbohydrate 1.1, Fiber 0.3, Protein 52.8
CREAMY GARLIC-MUSHROOM SAUCE WITH BACON
Perfect for a weeknight dinner that has to be done now. Delicious over chicken, pork, steak, pasta, rice, or egg noodles.
Provided by lutzflcat
Categories Gravy
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
- Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
- Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
- Adjust seasoning and serve immediately garnished with chopped parsley.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.3 g, Cholesterol 61.2 mg, Fat 18.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 11.2 g, Sodium 392.5 mg, Sugar 2.6 g
BEEF TENDERLOIN IN CREAMY PORCINI SAUCE
This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!
Provided by Cynthia Russell
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, soak dried mushrooms in hot water.
- Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
- Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
- Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g
More about "porcini and bacon sauce recipes"
STANDING RIB ROAST WITH PORCINI AND BACON SAUCE RECIPE
From bonappetit.com
BEST EVER BOLOGNESE SAUCE - THE DARING GOURMET
From daringgourmet.com
PORCINI AND BACON SAUCE RECIPE | BON APPéTIT
From bonappetit.com
1.5/5 (11)Servings 2.25
- Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.
- Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve. Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. DO AHEAD Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.
- Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.
BACON CREAM SAUCE (MULTI-PURPOSE) - CRAFT BEERING
From craftbeering.com
SAUSAGE, PORCINI & BACON SAUCE FOR THE SCIALATIELLI RECIPE FROM THE ...
From cooked.com
FISH WITH PORCINI AND PORT WINE SAUCE | KEEPRECIPES: YOUR …
From keeprecipes.com
STANDING RIB ROAST WITH PORCINI AND BACON SAUCE
From pinterest.co.uk
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BULKING UP MEALS: PORCINI AND BACON SAUCE
From bulkupmeals.blogspot.com
ZITI WITH PORCINI BOLOGNESE SAUCE - COOKING CHAT
From cookingchatfood.com
STANDING RIB ROAST WITH PORCINI AND BACON SAUCE; SPICY PARMESAN …
PORCINI AND BACON SAUCE - CAMBODIARECIPES.BLOGSPOT.COM
From cambodiarecipes.blogspot.com
PORCINI AND BACON SAUCE RECIPE - FRIENDSEAT.COM
From friendseat.com
RECIPE: STANDING RIB ROAST , PORCINI AND BACON SAUCE, AND …
From recipelink.com
PORCINI AND BACON SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
14 PORCINI SAUCE RECIPES | RECIPELAND
From recipeland.com
STANDING RIB ROAST WITH PORCINI AND BACON SAUCE - GLUTEN FREE …
From fooddiez.com
TOMATO SAUCE WITH PORCINI MUSHROOMS - THE KITCHEN CHRONICLES
From thekitchenchronicles.com
RECIPES/PORCINI-AND-BACON-SAUCE-233416.JSON AT MASTER · …
From github.com
PENNE WITH TOMATO AND PORCINI MUSHROOM SAUCE RECIPE
From foodnewsnews.com
STUFFED CHICKEN LEG WITH BACON, PORCINI, WALNUTS AND A DATE SAUCE
From braisedanddeglazed.com
SUPER DELICIOUS *VEGAN* PORCINI BACON - INSTRUCTABLES
From instructables.com
PORCINI PASTA, PORCINI & BACON SAUCE, CIABATTA... AND MORE!
From eggbananatravels.com
PORCINI AND BACON SAUCE – SOUR CHERRY FARM
From sourcherryfarm.com
BACON WRAPPED STUFFED PORK FILLET - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
STANDING RIB ROAST WITH PORCINI AND BACON SAUCE; SPICY PARMESAN …
From joanne-eatswellwithothers.com
PORCINI SAUCE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PORCINI MEAT SAUCE RECIPE | MYRECIPES
From myrecipes.com
CREAMY PORCINI PASTA SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PORCINI SAUCE FOR BEEF : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
COOK TO GROW: PORCINI AND BACON SAUCE
From cooktogrow.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #sauces #condiments-etc #vegetables #dinner-party #holiday-event #savory-sauces #mushrooms #number-of-servings #presentation #served-hot #4-hours-or-less
You'll also love