Porcini Mashed Potatoes Food

PORCINI MASHED POTATOES

Steps:

• Place the dried mushrooms in a small bowl and cover with water.
• Allow to reconstitute while potatoes cook.
• Thoroughly wash potatoes and leaving skin on, quarter them.
• Place quartered potatoes and garlic cloves in medium saucepan and cover with water.
• Cover pan and bring to a boil.
• Cook until potatoes are easily pierrced with a fork; drain.
• Place potatoes and cooked garlic in a large bowl, beat with mixer.
• Add cream, olive oil, and nutmeg.
• Drain mushrooms reserving the water.
• Coarsly chop mushrooms.
• Use enough of the reserved water to thin potatotes to desired consistency.
• Season with salt and pepper to taste, stir in mushrooms.
• Serve immediately.

PORCINI MUSHROOM MASHED POTATOES

Steps:

• In a heatproof bowl pour boiling water over porcini. Soak porcini 30 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini. Pour reserved soaking liquid through a sieve lined with a dampened paper towel or coffee filter into another bowl.
• Thinly slice white mushrooms. In a skillet heat oil over moderately high heat until hot but not smoking and sauté white mushrooms until liquid mushrooms give off is evaporated and they begin to brown. Stir in porcini and salt and pepper to taste and sauté, stirring, 2 minutes.
• Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. With a potato masher mash potatoes. Stir mushrooms and 1/2 cup soaking liquid, or to taste, into potatoes until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.
• Garnish potatoes with chives.

PORCINI MASHED POTATOES

Steps:

• In a small bowl soak porcini in boiling water 30 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a small saucepan with a dampened paper towel or coffee filter and pour reserved soaking liquid through it. Add porcini to soaking liquid and boil until liquid is reduced to about 1/3 cup.
• Peel potatoes and in a large saucepan cover them with salted water by 1 inch. Simmer potatoes, until they can be pierced easily with a fork, about 25 to 35 minutes. Drain potatoes in a colander and force them while still hot through a ricer or a food mill fitted with medium disk into a large bowl.
• With a slotted spoon transfer porcini to potatoes in bowl and with a wooden spoon beat in yogurt, olive oil, salt to taste, and about 4 tablespoons reduces porcini liquid, or just enough to thin potatoes to desired consistency. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, tightly covered, in a preheated 500°F. oven 10 minutes, or until heated through.

PORCINI MAC & CHEESE

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.

POTATO GRATIN WITH PORCINI MUSHROOMS AND MASCARPONE CHEESE

Steps:

• Place porcini mushrooms in a medium bowl and cover with boiling water. Place a small bowl atop the mushrooms so that they stay submerged in the hot water. Soak for 20 minutes, then drain and coarsely chop the mushrooms.
• Place butter and oil in a medium skillet over medium heat. When the butter has melted add the mushrooms and saute just until they begin to brown, about 3 minutes. Sprinkle with salt and pepper and remove from heat. NOTE: this step can be done the day ahead. Refrigerate the browned mushrooms until ready to use.
• Whisk 1/4 cup parmesan, the mascarpone, whipping cream, garlic and nutmeg in a small bowl. Add salt and pepper to taste. NOTE: this step can be done the day ahead - simply cover the bowl and chill until ready to use.
• Preheat the oven to 325°F Butter a wide shallow 2-quart baking dish. Arrange 1/4 of the potato slices in the bottom of the dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of the mushroom mixture over all. Follow with another layer of 1/4 of the potatoes, and another layer of 1/4 of the mushrooms. Spread half of the cheese mixture over all, shaking the dish if necessary to allow the layers to settle.
• Cover the cheese layer with a layer of potatoes, a layer of mushrooms, another layer of potatoes and the last of the mushrooms. Finally spread all of the remaining cheese mixture over the top. Sprinkle the 2 tablespoons of parmesan over all.
• Place the gratin dish on a rimmed baking sheet. Bake until the top is brown and the sauce is bubbling at the edges, about 1 hour and 15 minutes. Let rest 15 minutes before serving. NOTE: this dish can be made 2 hours ahead of time. Let stand at room temperature. Tent loosely with foil and rewarm at 300 F for 20 minutes.

OVEN-BAKED PORCINI ON A BED OF POTATOES

Steps:

• Preheat the oven to 350 degrees. Remove the porcini stems from their caps. Shave the dirt from the stems with a small, sharp knife until you reach the clean flesh. Wipe the caps clean using a damp paper towel. Working in two batches, place the stems in a food processor and pulse until coarsely chopped.
• Brush 1/2 teaspoon of olive oil on the bottom of an 8-by-11-inch shallow baking dish. Arrange the potatoes in the dish in a slightly overlapping layer. Sprinkle 1 clove of garlic evenly over the potatoes and season with 1 teaspoon of salt and pepper. Place the stems in an even layer over the potatoes.
• Sprinkle the remaining garlic and the oregano evenly over the stems. Season with 1 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil. Arrange the caps over the stems, season with 1/2 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
• Bake for 20 minutes. Cover with aluminum foil and continue baking until the porcini and the potatoes are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the parsley over the top and serve immediately.

PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS

Steps:

• Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
• Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
• Suggested wine: 2000 Frescobaldi/Mondavi Lucente
• (blend of Cabernet, Merlot and Sangiovese).

POTATO AND PORCINI GRATIN

Steps:

• In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
• Preheat oven to 350°F.
• Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
• Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES

Steps:

• Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
• Preheat oven to 425°F with rack in middle.
• Cook shallots in 2 Tbsp oil with 1/4 tsp salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 tsp pepper and cook, stirring occasionally, 2 minutes. Add 3 Tbsp Marsala and boil until most of liquid has evaporated, then remove from heat.
• Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 Tbsp Marsala, and 1/4 tsp salt. Boil until syrupy and reduced to about 3 Tbsp, 15 to 20 minutes. Discard thyme sprigs.
• Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded tsp salt and 3/4 tsp pepper. Stuff cavity with mushroom mixture and tie legs with string.
• Put chicken in a small (13- by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
• While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 Tbsp oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 tsp salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
• Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
• Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
• Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.

POTATO GRATIN WITH PORCINI MUSHROOMS AND MASCARPONE CHEESE

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.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
• **Italian cream cheese; sold at many supermarkets and at Italian markets.