Porcini Mushroom 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.

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.

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.

SCALLOPED POTATOES WITH PORCINI MUSHROOMS

Steps:

• In small saucepan bring stock to boil, add mushrooms. Remove from heat, let stand, covered 45 minutes.
• Drain mushrooms, remove stock. Squeeze mushrooms dry then chop.
• Meanwhile, generously grease 12 cup (3L) casserole or other shallow dish. Rub dish with cut sides of garlic. Mince garlic then scatter over base of dish.
• In very large skillet or shallow saucepan melt 1/3 cup butter over medium-low heat.
• Add leeks & rosemary; cook stirring occasionally 20 minutes or until tender. DO NOT BROWN.
• Add mushrooms, reserved stock, 3/4 cup of cream, milk, salt & pepper to skillet. Bring to simmer over medium-high heat.
• Add potatoes, cook covered over medium-low heat 15 minutes or until they soften; gently stir often to keep potatoes from sticking.
• Taste, adjust seasoning.
• Spread potato mixture in prepared dish. Drizzle remaining cream over top.
• If serving immediately cook, uncovered 45 minutes at 325°F.
• Do Ahead Tip: Let cool completely, refrigerate, covered up to 24 hours. Let stand 30 minutes before reheating. When ready to serve cook uncovered 45 minutes at 325°F.

PORCINI MUSHROOM SOUP

Steps:

• Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
• Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
• Return pot to the heat. Simmer soup until warmed through, about 10 minutes.