Recipe by Tisme
This is a wonderful recipe I got from the series on A.B.C's The Cook and the Chef....... My goodness it's worth the running around to find the particular type of mushrooms. The dicing should be about 2mm thick or thin. It should keep about 3 months in the fridge. Perfect to use on Bruschetta, or on top of pasta. Top with a little grated parmesan for pizza topping or risotto also.
Top Review by RonaNZ
Made for the Aus/NZ Make my recipe tag game. I had a disaster and it still turned out good. I couldn't find any fresh shiitake mushrooms or dried porcini so I decided to substitute dried shiitake. Soaked the mushrooms but didn't manage to make the recipe that day. A few days later, when I finally found some time, my mushrooms had started fermenting! So I made the recipe with all the other mushrooms only - and it was great. Looking forward to making pizza with this - and lots of other things. I will attempt this again, even if I don't find any dried porcini! Edited to add: used this on top of steak, in a toasted sandwich (3 days in a row it was so good) and added to a bought pasta sauce for some extra mushroom umph. Still not made pizza so I'll have to make another batch.
- 1 cup dried funghi porcini, which have been soaked in
- 1 bowl hot water
- 4 portabella mushrooms, diced
- 6 fresh shiitake mushrooms, diced
- 6 button mushrooms, diced
- 4 swiss brown mushrooms, diced
- 2 garlic cloves, finely chopped
- 4 shallots, diced
- 2 tablespoons extra virgin olive oil
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 1 tablespoon salt
- 1⁄2 cup dry white wine
- 50 ml red wine vinegar
- extra virgin olive oil, for covering the top of jar at the end
Directions See How It's Made
- Soak the dried porcini's in a bowl of warm water (just enough water to cover mushrooms). Then let sit for 20 minutes or until they are soft.
- Strain through a fine sieve reserving the liquid, squeezing out the juice and chop finely.
- In a large saucepan or sauté pan, heat the olive oil until warmed. Add the shallots and stir until fragrant, add the porcini and stir then the fresh herbs. Add the garlic and stir. Now add all the mushrooms and sauté until cooked adding salt. This takes a lot of time to cook completely.
- Deglaze pan by adding white wine then adding red wine vinegar and continue to cook until evaporated. Add the reserved porcini liquid and reduce until liquid has evaporated.
- Remove from heat, and pour into sterilized jars, (you can sterilize jars in the oven) let settle to get the air pockets out (knock the jar on the bench to help it along). Top with the extra oil making sure that the jar is full to the top. Seal jars while hot
- It should keep about 3 months in the fridge.
- Perfect to use on Bruschetta, in pasta sauces topped with a little grated Parmesan and basil, or tossed through warm potatoes, in risotto, or as a base for pizza. PS: If you are lazy you could probably food process the mushrooms but not to much, you want some texture.