It's a porcini broth--sounds boring--but it is not
Soak dried porcinis in some water--enough to cover, maybe 1 1/2 cups.
After they re-constitute, simmer them gentle for about 30 minutes or until the cooking liquid doesn't seem to get any darker.
Drain the water off the mushrooms and return it to the heat. You can use the mushrooms in another dish, just not this one.
As the water simmers, use a microplane zester to grate pecorino or a parmesan cheese into the broth, stirring or whisking constantly. Use enough to suit your taste, about 1/8 to 1/4 of a cup. Not all of the cheese will melt. You can strain the broth again to remove the cheese or leave it in if you like--I usually leave it in.
Pour into demitasse cups to serve and top with a few drops of truffle oil (Oliviers & Co make a WONDERFUL one).
Broadway Legend Joined: 9/13/04
Two of my nieces are allergic to gluten, but there's no form of autism involved, though one is epileptic. Before the younger of the two was diagnosed she had the runs non-stop and sometimes couldn't even keep her food down. She also had the third-world malnutrition belly protrusion going on because she couldn't absorb the nutrients from what she ate. If she eats anything badly contaminated it's right back to not feeling well and having the runs again.
Something like 1 in 100 people are sensitive or allergic to gluten (Celiac's disease), but most don't suffer symptoms badly enough to get diagnosed. It can be a problem later, though, since they are more prone to colon cancer.
That sounds really delicious, lildogs, I made note of it. Thanks!
Broadway Legend Joined: 12/31/69
You know what's really good? Steak. Medium rare.
Ivan insists on his steaks well done.
No one's perfect.
Now that I mentioned that delicious pasta sauce with the porcinis, I can't find the recipe. OF course now I feel like making it. I basically remember what's in it-porcinis, heavy cream, I think sauteed onions (or was it garlic?) and did I use chicken broth? Can anyone help with this?
The great thing with pasta sauces is that you really don't need a recipe.
Mushrooms, cream, onions and garlic sounds good to me.
I dunno about the broth.
True, I guess I could wing it. It was just so perfect before though, that I wanted to follow the recipe to a T. Sometimes you shouldn't use both garlic and onions together in a recipe. They can cancel each other out so you have to decide which flavor you want. I was wondering what is better with the porcinis-garlic or onions. Somehow I think I should go with the onions.
Lol, I'm rambling on here about a recipe. Have mercy, I'm stuck in coat check for the night and it's boring!
If you want both garlic and onion, go with shallots.
You can totally go with both onions and garlic...I do it all the time. If I were you, I'd sweat some yellow onions, shallots and maybe half a white onion for about 10 minutes and then add the mushrooms.
Wow, onions, shallots, and onions-now we're getting too fancy!
I'm tellin ya, the more different kinds of onions you use, the richer and more complex your sauce will be--same theory as the mushrooms or if you're making mac & cheese: use several different kinds of cheese--although you can't really add soft cheeses or bleu cheeses to harder cheeses--your sauce will break.
I know that about mac and cheese. I use three cheeses for mine. With the mushroom sauce, those porcinis have such an intense flavor, it's almost too rich of a sauce. A little goes a long way. Perhaps the onions will cut the intensity a bit.
Broadway Legend Joined: 5/14/03
I use two different kinds of cheese (and dijon mustard) in my baked mac and cheese. I LOVE it! I should make some later lol
As for allergies, Im terribly allergic to garlic. How much does THAT suck? And I'm half Italian to boot!
If in Heaven you don't excel, you can always party down in hell...
Broadway Legend Joined: 12/31/69
I'm allergic to red dye-40. Not that it really stops me from eating anything with it, but I'll be super hyper afterwards.
Too bad a lot of the best junk foods have that in them.
Mustard IS nice in Mac & cheese, CJR...are you allergic to garlic in ANY form? That does suck! How do you manage in restaurants?
Broadway Legend Joined: 5/14/03
A lot of times, if garlic is just used as a light flavoring, I can eat it with no problems. Typically, I know within the first or second bite of something if I can eat it with no ill effects.
In a restaurant, if I'm unsure, I usually go for a standby: ravioli with the sauce on the side. That way I can test the sauce first. Worst case scenario, I eat the ravioli with butter. lol
If in Heaven you don't excel, you can always party down in hell...
Ugh--I've never understood pasta and butter...but I'm in the minority on that one I think.
I haVe an Italian friend who is allergic to any form of garlic. He has to ask a lot of questions in restaurants. I don't know how he tolerates any red sauce though, because I think it's always made with garlic as a base.
I would imagine that you are right about the garlic in the sauce--I always put it in mine.
Broadway Legend Joined: 5/14/03
Garlic in sauce I can usually do. It just depends how much of it and how it was used. like I said, I can usually tell within a bite or two.
Im puerto rican and italian -- you can imagine trying to eat "safe" food with my family is nearly impossible
If in Heaven you don't excel, you can always party down in hell...
Mustard in mac & cheese? Never thought of that.
Still working out what I can and cannot eat in this whole tummy drama, and wheat seems to be something I should avoid. I recently tried some noodles made with avocado flour and they were lovely. Avocado flour, agave sweeteners, DG licorice, the list goes on. "And therefore as a stranger give it welcome. There are more things in heaven and earth, Horatio, than are dreamt of in your philosophy."
I wish these things were a little cheaper...
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