With their depth and complexity of flavour, these mushrooms add oomph to almost any savoury dish
Dried porcini are versatile. You can put these mushrooms into a lot of different things, and they boost complexity and depth. They can be soaked, roasted or blended. They can infuse a sauce, and then be folded through a dish.
Porcini have the most incredible savoury flavour. When I’m making a roast chicken, I baste it in a skillet, caramelising it on all sides, then add white wine, chicken stock and soaked porcini, which I hydrate in the hot stock. A little bit of wine, honey, soy sauce, fresh thyme, some star anise – I bring that to the boil, strain it, reduce it, finely chop the soaked porcini and add them back to the pan. It makes an incredible, super-savoury chicken glaze.
Continue reading… With their depth and complexity of flavour, these mushrooms add oomph to almost any savoury dishDried porcini are versatile. You can put these mushrooms into a lot of different things, and they boost complexity and depth. They can be soaked, roasted or blended. They can infuse a sauce, and then be folded through a dish.Porcini have the most incredible savoury flavour. When I’m making a roast chicken, I baste it in a skillet, caramelising it on all sides, then add white wine, chicken stock and soaked porcini, which I hydrate in the hot stock. A little bit of wine, honey, soy sauce, fresh thyme, some star anise – I bring that to the boil, strain it, reduce it, finely chop the soaked porcini and add them back to the pan. It makes an incredible, super-savoury chicken glaze. Continue reading… Food, Life and style, Pasta, Chicken, Sauces and gravies
