Salts A sprinkle of porcini mushroom salt adds a burst of umami flavor to vegetables, chicken, even eggs! Or use when cooking “ordinary” mushrooms to add even more mushroom flavor. To make mushroom salt, combine sea salt with the ground mushrooms. A good ratio is about 1/4 cup ground mushrooms to 1 cup sea salt. Adding a little chili, garlic or onion powder will punch up the flavor even more. Store in an airtight container.
A rich, creamy, comforting chowder
full of porcini-style umami flavor, perfect for chilly weather. Substitute other mushrooms if porcini are unavailable. Rice flour adds a special smoothness to the sauce, but use all- purpose if not on hand. Don’t skimp on the sherry, use a good quality medium or dry drinking sherry or skip this step. Serve with good, crusty bread and a nice glass of chardonnay!
Porcini and Potato Chowder
Serves 3–4 (See photo on page 46) Ingredients
3 1/2 cups light chicken or vegetable stock
4 ounces (scant half cup) dried porcini 2 tablespoons unsalted butter 1 tablespoons olive oil 2 cloves garlic, minced 1/2 onion, diced 1 celery stalk, peeled and diced 1/4 cup diced fennel
1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon medium or dry sherry 2 tablespoons rice flour
1 large russet potato, peeled and diced (about 1 1/2 cups)
1/2 cup sliced fresh porcini or substitute cremini or shiitake
2 sprigs fresh thyme 1/2 cup heavy cream
Garnish with fresh herbs and or sautéed fresh mushrooms.
Directions In a medium saucepan bring the
stock to a simmer over medium heat, add the dried mushrooms and simmer gently for about 20 minutes. Remove the mushrooms and chop, reserving the liquid. If the stock contains grit from the mushrooms, strain through a fine mesh strainer or coffee filter and set aside. Add the butter and olive oil to a
medium soup pot or Dutch oven over medium low heat, add the garlic, onion, celery, fennel, salt and pepper and sauté until just softened. Stir in the sherry and sprinkle the flour over the vegetables. Pour in reserved stock, stirring
constantly, and bring to a boil. Stir in the potatoes, reserved and fresh mushrooms and add thyme sprigs. Reduce the heat to medium low, cover and simmer for about 25 minutes or until the vegetables are tender, stirring occasionally. Add additional stock or water if needed. Uncover the pot, stir in the cream,
and cook uncovered for 5–6 minutes more or until the chowder is a nice, slightly thick consistency. Adjust seasoning with additional salt and pepper, add garnishes and serve.
Krista Towns @themushroomgourmet
The newest Mushroom Thriller! Available in print and ebook versions
at
Amazon.com and many other outlets. (This is a PG read with some violence implied.)
Visit
ellenkingrice.com for Ellen’s other titles.
A Walk In The Woods
Under the canopy of branches The profound quiet
Enfolds me in dappled shade Now leaving the path
Sloshing through fallen leaves Clambering over rotting logs Festooned with rows of
Trametes, Stereum and Trichaptum Oysters, Sulphur Shelfs, and Honeys Nestling in my basket
Are the dying gifts of trees
Rhoda Roper New Jersey
Winter 2022 FUNGI Volume 15:1 45
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