RIB-EYE STEAKS WITH PORCINI RUB
Steps:
- For the steaks: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic and red pepper flakes in the grinder, add it to the mix and shake it all up.
- Place the mixture on a sheet pan and coat all sides of the steaks with the rub.
- Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.
- For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.
- Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Dried Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.
- Preheat the oven to 300 degrees F.
- Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper and pepper flakes, if using. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.
PORCINI-RUBBED STEAK
Porcini mushrooms really make this dish. A must-try for any steak lover, this simple recipe is a real treat
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
- Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there's no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.
Nutrition Facts : Calories 478 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.29 milligram of sodium
CHICKEN BREASTS WITH PORCINI MUSHROOMS
I prepared this for us 4 for Valentine's Day 2012 and will keep this delicious souvenir here. I roasted at hot temperature the chicken in the skillet and I continue cooking at low temperature in the oven (65°C/150°F). This is not possible with every kind of oven. If you don't have simply cook the chicken through and serve immediately. Read more about low temperature chicken under: http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
Provided by Artandkitchen
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven and one Pyrex at 65°C/150°F.
- Rub the chicken with the Mexican spices.
- Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
- Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
- In the same skillet add the second tablespoon of margarine.
- Add onions and cook until soft.
- Add mushrooms and cook for 5 minutes.
- Dissolve corn flour in broth.
- Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
- Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
- Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
- Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.
Nutrition Facts : Calories 453.3, Fat 30.4, SaturatedFat 12, Cholesterol 133.7, Sodium 327, Carbohydrate 6.7, Fiber 0.9, Sugar 2.2, Protein 32.8
PORCINI MUSHROOM PASTA
This is not a hard recipe to make, you can change the type of mushrooms to suit your own taste. Its a nice quick meal.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and garlic in oil and butter until very soft.
- Add wine, stock, mushrooms & juice, thyme, parsley and cumin and simmer until slightly thicken.
- Salt and pepper to taste.
- Pour over fettuccine or pappardelle noodles.
- Garnish with tomato, basil and cheese.
PORCINI MUSHROOM PATE
Make and share this Porcini Mushroom Pate recipe from Food.com.
Provided by kodi_inoz
Categories Vegetable
Time 1h40m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Place porcini, port and 1 cup water in saucepan. Bring to boil, then simmer for 5 minutes.
- Remove mushrooms and set them aside. Bring liquid to the boil again and boil again for a further five minutes or until reduced to 2/3 cup of liquid.
- Meanwhile finely chop the porcini mushrooms.
- Heat oil and butter in large fry pan. Add onion and fry over med heat 2-3 mintues. Add the garlic, reserved porcini and mixed mushrooms and thyme and cook for 2-3 minutes. Add ½ cup of the port liquid and the lemon juice and season well. Continue cooking until all the liquid has been absorbed, then set aside to cool. Once cool process til almost smooth. Place in serving dish and refrigerate for ½ hour.
- Once the pate has chilled, place the gelatine in small bowl of cold water to soften. Heat the reserved port liquid until warm. Squeeze excess water out of gelatine and add to the port. Stir over low heat until the gelatine is completely dissolved.
- Allow to cool before carefully pouring the port jelly over the pate.
Nutrition Facts : Calories 482.9, Fat 31.4, SaturatedFat 13.9, Cholesterol 57, Sodium 119.6, Carbohydrate 25, Fiber 2.6, Sugar 11.3, Protein 8.1
PORCINI MUSHROOM GRAVY
Make and share this Porcini Mushroom Gravy recipe from Food.com.
Provided by cmore
Categories Sauces
Time 10m
Yield 8 1/4 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Soak mushrooms in warm water for 5 minutes.
- In 2-quart saucepan, heat canola oil over medium heat. Whisk in flour until blended and continue stirring until roux is lightly browned and develops nutty aroma.
- Whisk in broth, optional salt and onion powder. Bring to a gentle boil until just thickened, stirring. Cook and stir for 1 minute. Remove from heat and season with pepper. Add softened mushrooms and any soaking liquid.
- Purée gravy in food processor or food mill. Return mixture to saucepan. Heat just to a simmer.
Nutrition Facts : Calories 60.6, Fat 3.1, SaturatedFat 0.3, Sodium 18.7, Carbohydrate 6.8, Fiber 0.4, Sugar 0.1, Protein 2
PORCINI-RUBBED BEEF RIB ROAST
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Provided by Anna Stockwell
Categories Christmas Christmas Eve Beef Roast Mushroom Wheat/Gluten-Free
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
- Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
- Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
- Do Ahead
- Rub can be made 1 day ahead; store in an airtight container at room temperature.
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