Porcini Loaf With Summer Greens Recipes

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS

Steps:

• Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
• Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
• Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
• Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

PORCINI LOAF WITH SUMMER GREENS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Oil and line a 500g loaf tin with two strips of baking parchment so it's fully lined, with an overhang at the top that could be folded over. Toss the potatoes with the oil and put in a small roasting tin.
• To make the loaf, weigh out 125g jackfruit, choosing the pieces that have the most 'open' texture, then thinly slice. Tip into a bowl and stir in the tarragon, garlic and paprika.
• Tip the rest of the jackfruit into a bowl with the eggs and dried mushrooms and blitz with a stick blender until very smooth. Add the chestnut purée, then blitz again until well mixed. Stir 150g of the mushroom mix with the sliced jackfruit. Spoon half of the remaining dried mushroom mix into the tin, then add the mushroom and sliced jackfruit mix, and cover with the rest of the dried mushroom mix. Press down and scatter over the cashews. Fold over the baking parchment and bake alongside the potatoes for 45 mins, or until firm.
• Toss the lemon zest with the potatoes. Cover the loaf and leave it to rest while you cook the veg.
• Tip 150ml water into a pan with the bouillon and leeks. Cover and cook over a medium heat for 2 mins. Add the asparagus and peas, then cover and cook for 2 mins more. Finally, add the spinach and stir to wilt. Add the lemon juice and the yogurt to the veg mix and stir well. If you're following our Healthy Diet Plan, serve half the veg with four slices of the loaf, reserving the remaining four slices and the rest of the veg for another night. Will keep for up to three days, covered, in the fridge. To serve on the second night, reheat the leftovers in the microwave until piping hot.

SCALLOPED POTATOES WITH PORCINI MUSHROOMS

Steps:

• In small saucepan bring stock to boil, add mushrooms. Remove from heat, let stand, covered 45 minutes.
• Drain mushrooms, remove stock. Squeeze mushrooms dry then chop.
• Meanwhile, generously grease 12 cup (3L) casserole or other shallow dish. Rub dish with cut sides of garlic. Mince garlic then scatter over base of dish.
• In very large skillet or shallow saucepan melt 1/3 cup butter over medium-low heat.
• Add leeks & rosemary; cook stirring occasionally 20 minutes or until tender. DO NOT BROWN.
• Add mushrooms, reserved stock, 3/4 cup of cream, milk, salt & pepper to skillet. Bring to simmer over medium-high heat.
• Add potatoes, cook covered over medium-low heat 15 minutes or until they soften; gently stir often to keep potatoes from sticking.
• Taste, adjust seasoning.
• Spread potato mixture in prepared dish. Drizzle remaining cream over top.
• If serving immediately cook, uncovered 45 minutes at 325°F.
• Do Ahead Tip: Let cool completely, refrigerate, covered up to 24 hours. Let stand 30 minutes before reheating. When ready to serve cook uncovered 45 minutes at 325°F.

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.

GLAZED PORCINI AND BACON MEATLOAF

Steps:

• Heat oven to 350 degrees.
• Soak mushrooms in wine until tender, about 15 minutes. Strain wine into a large bowl; finely chop mushrooms; add to the bowl.
• Cook bacon in a large skillet over medium heat until it starts to soften, about 5 minutes. Stir in celery and leek. Cook until tender, about 6 minutes. Stir mixture into mushrooms. Cool.
• Stir in eggs, breadcrumbs, mustard, salt, thyme, pepper and oregano. Mix well. Add the meat; use clean hands to gently incorporate the seasonings into the meat. Gently pack the mixture into a 9-by-5-inch loaf pan, pressing down a bit to remove any air pockets.
• Bake for 1 hour. Remove from oven to top with glaze.
• For the glaze: mix the chili sauce and mustard.
• Generously coat the loaf with the glaze; Return to oven and continue baking until the internal temperature registers 150 degrees on an instant read thermometer, about 20 minutes more.
• Let rest 15 minutes before slicing.
• Serve with mashed potatoes and brown gravy. I made a packet of Knoors Brown gravy mix.

CHICKEN WITH PORCINI MUSHROOMS

Steps:

• Pour over enough boiling water to cover the mushrooms. Leave to soak for 30 mins, then drain.
• Heat the oil in a pan and cook the onion and garlic until soft. Add the chicken and cook for 10 mins, turning occasionally. Add the wine and mushrooms and cook for 5 mins or until the wine has evaporated.
• Add the cream and cook for 5-10 mins or until the sauce has thickened and the chicken is cooked through. Add the tarragon and season to taste.
• Cook the tagliatelle according to packet instructions and drain. Cook the asparagus in a pan of simmering water until tender, then drain.
• Arrange the tagliatelle in the centre of each plate. Scatter with the asparagus, spoon over the chicken and mushrooms, and serve immediately.