Mushroom Soup
- Difficulty: medium
- Preparation: 50 min
- Cooking: 15 min
- Serves: 4
- Cost: medium
- Note: for the best results, do not defrost the mushrooms before use.
INGREDIENTS:
- Mixed Mushrooms 500gr.
- Potatoes 50gr.
- Cherry tomatoes 100gr.
- Vegetable broth 1lt.
- White wine 1/2 glass
- 1 Garlic clove
- Onion
- 1 Sprig of parsley
- Salt to taste
- Extra virgin olive oil 35 gr.
Brown the onion and garlic in extra virgin olive oil, add the tomatoes, in the meantime quickly rinse the “Mixed Mushrooms” in running water and add them to the pan with the diced potatoes, pour in the white wine, add salt to flavour and the vegetable broth, cook over a moderate heat for 30 minutes. When cooked, add the chopped parsley and serve in a terracotta bowl with toasted bread.
Tagliatelle with Boletus Mushrooms
- Difficulty: low
- Preparation: 15 min
- Cooking: 12 min
- Serves: 4
- Cost: medium
- Note: frozen porcini must be rinsed quickly in running water and used immediately.
INGREDIENTS:
- Lamina Boletus Mushrooms o Cubes Boletus Mushrooms 500gr.
- Tagliatelle 500gr.
- Butter to taste
- Extra virgin olive oil to taste
- 1 Garlic clove
- Salt and pepper to taste
- Freshly chopped parsley to taste
Quickly rinse the Lamina or Cubes Boletus Mushrooms under running water. Put a knob of butter in a pan on a low heat, once melted add a generous drizzle of oil (40 gr.), add the porcini mushrooms and the whole garlic. Season with salt, pepper and cook for 12 minutes. Once the mushrooms are cooked, take off the heat. Meanwhile cook the tagliatelle, drain and pour the pasta into the pan with the porcini, setting aside half a ladle of the cooking water from the pasta which can used to obtain a thicker sauce.
Mix well, then add plenty of parsley.
Mushroom Risotto
- Difficulty: easy
- Preparation: 20 min
- Cooking: 30 min
- Serves: 4
- Cost: medium
- Note: the frozen mushrooms must be rinsed in running water before use.
INGREDIENTS:
- Boletus Mushrooms 400gr.
- Carnaroli rice 300gr.
- Vegetable broth 1lt.
- White onion 1
- 1 Garlic clove
- Butter 30gr.
- Extra virgin olive oil 2 tbsp
- Salt to taste
- Black pepper to taste
- Grated Parmigiano Reggiano 50gr.
- Chopped parsley 2 tbsp
First, prepare the vegetable broth and set it aside. Heat the oil gently in a non-stick pan and briefly fry a clove of crushed garlic, then raise the heat and add the frozen porcini mushrooms, brown them over a high heat for about 10 minutes until they begin to change colour, add salt and pepper and remove from the heat.
Meanwhile, clean and finely chop the onion. Melt the butter in a saucepan, add the onion and let it cook gently for 10-15 minutes, adding a ladle of broth if needed. When the onion has melted, add the rice, toasting it for a couple of minutes.
Once the rice is almost transparent, add a ladle of broth at a time, stirring often; making sure the heat is not too high.
When the rice is very al dente, just a few minutes before ready, add the Boletus Mushrooms and finish cooking, adding salt and pepper if needed.
Once cooked, stir the risotto over the heat adding the butter and grated Parmesan cheese, mix well to obtain a perfect risotto. Finally, garnish with freshly chopped parsley.