Porcini Cream Sauce Alla Regina Diabla Recipes

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

PORCINI MUSHROOM SAUCE

Steps:

• Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.
• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.
• Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE

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.

HALIBUT & PORCINI CREMA WITH BARBARESCO RECIPE - (4.3/5)

Steps:

• In a wide sauté pan, heat 3 tablespoons olive oil over high heat until it just starts to smoke. Add the porcini in a single layer, working in batches if necessary, until the mushrooms are nicely roasted. Remove them and drain excess oil. In a wide saucepan, heat 2 tablespoons butter over medium heat until it foams. Add the onion and garlic, and sweat them until soft and translucent. Deglaze the pan with Madeira and reduce by one-third. Add the bay leaf and the roasted mushrooms and stir to combine. Heat the heavy cream in another saucepan until warm, and add it to the mushrooms. Simmer until the flavors are blended and the cream is reduced by half. Season with salt and pepper. Melt the remaining 4 tablespoons butter in a wide sauté pan, and add the shallots and thyme. Cook until the shallots are softened and translucent. Add the morel mushrooms and toss to coat with the shallots. Cook until the morels are slightly wilted. Season with salt and pepper. Toss in the fava beans and warm through. Season the fish on all sides with salt and freshly ground black pepper. Heat a grill or cast-iron skillet over medium-high heat. When the grill is hot, brush with oil, and place the fish presentation-side down. Cook, turning once, 2 to 3 minutes on each side, or until the fillets are cooked through. Spoon the warmed porcini crema among 4 plates, then top with a halibut fillet. Spoon the morels and fava beans over the fish. Drizzle with extra-virgin olive oil and serve.

CREAMY ITALIAN PORCINI MUSHROOM SAUCE

Steps:

• In a saucepan heat the butter and oil then sweat the mushrooms and shallots.
• Add the stock cube and 1 cup water. Bring to the boil and simmer for 5 minutes.
• Reduce the heat and add the cream and brandy and heat for 2-3 minutes.