VEGETARIAN SUPPLI WITH CHEESE AND PORCINI MUSHROOMS
This is a great way to transform leftover risotto! Supplì is an Italian dish consisting of a ball of rice (generally in the form of risotto) and meat with tomato sauce bound together with eggs around a piece of mozzarella; the whole device is surrounded by breadcrumbs and then fried. This is a vegetarian version without the sauce. Adapted from Williams and Sonoma Collection: Risotto cookbook.
Provided by Sharon123
Categories Medium Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix the porcini mushrooms and hot water. Let stand until the mushrooms soften, about 30 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and place in a small saucepan over medium high heat. Add the soaking liquid . To make the suppli, line a baking sheet with wax paper. Place the bread crumbs in a shallow dish. Drop 1 tbls. of of the risotto mixture on the bread crumbs. Place 1 cheese strip and 1 teaspoons of the porcini mixture in the center of the risotto mound. Top with 1 tbls. of the risotto mixture.
- Using your hands, gently form the risotto, cheese and porcini into a cylinder. Roll in the bread crumbs to coat. Move to the baking sheet. Repeat to make 12 suppli.
- Cover and refrigerate for at least 1 hour and up to 24 hours.
- Preheat oven to 250*F.
- In a large saucepan, add oil to a depth of 2 inches. Heat to 350*F. Working in batches, fry the suppli, turning occsionally, until golden brown, about 3 minutes. Drain on paper towels. Move to a baking sheet and keep warm in the oven while cooking the remaining suppli.
- To serve, transfer to individual plates. Enjoy!
Nutrition Facts : Calories 227.6, Fat 7, SaturatedFat 3.4, Cholesterol 86.9, Sodium 237.8, Carbohydrate 31.4, Fiber 1.1, Sugar 2.2, Protein 9.4
POTATO GRATIN WITH PORCINI MUSHROOMS AND MASCARPONE CHEESE
Haven't made this yet but it has my favorite ingredients. From nov/07 bon appetit. Who doesn't like a potato gratin
Provided by MarraMamba
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
- Melt butter with oil in medium skillet over medium heat. Add mushrooms and sauté until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper.
- DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
- Preheat oven to 325°F Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.
- Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving.
- DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.
Nutrition Facts : Calories 439.7, Fat 25.1, SaturatedFat 13.3, Cholesterol 69.7, Sodium 153.4, Carbohydrate 49.1, Fiber 6.4, Sugar 2, Protein 8.8
PORCINI MAC & CHEESE
This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. -Laura Davis, Chincoteague, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine dried porcini mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms. Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms., Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.
Nutrition Facts : Calories 723 calories, Fat 33g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 968mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 4g fiber), Protein 30g protein.
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