Are you ready to elevate your culinary game with a luxurious and savory ingredient? Look no further than dried porcini mushrooms! These prized fungi are renowned for their rich, earthy flavor and meaty texture. Whether you’re a seasoned chef or a home cook looking to impress, dried porcini mushrooms are the perfect addition to any gourmet meal.
From creamy risottos to hearty stews, decadent pastas to savory pizzas, we’ve rounded up 20 mouthwatering recipes that showcase the versatility and depth of flavor that dried porcini mushrooms bring to the table. Whether you’re a mushroom lover or just looking for inspiration to try something new, this collection of recipes is sure to delight.
In the following pages, we’ll take you on a culinary journey through the world of dried porcini mushrooms, exploring the many ways these incredible ingredients can be used to create unforgettable dishes.
Creamy Dried Porcini Mushroom Risotto
Elevate your pasta game with this rich and creamy risotto dish featuring the earthy flavor of dried porcini mushrooms. Perfect for a cozy night in, this recipe is sure to satisfy.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups dried porcini mushrooms, rehydrated and chopped (see notes)
– 1/2 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until translucent.
2. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
3. Add broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in rehydrated porcini mushrooms, white wine (if using), and Parmesan cheese.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 25-30 minutes
Dried Porcini Mushroom and Thyme Soup
This soup is a perfect blend of earthy porcini mushrooms and savory thyme, simmered to perfection in a rich chicken broth. Serve with crusty bread for a satisfying meal.
Ingredients:
– 1 cup dried porcini mushrooms
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 sprigs fresh thyme
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Reconstitute the dried porcini mushrooms by soaking them in hot water for at least 30 minutes. Drain and chop.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the rehydrated porcini mushrooms, fresh thyme sprigs, and dried thyme to the pot. Cook for an additional 1-2 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes or until the soup has reached your desired consistency.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Slow-Cooked Beef Stew with Dried Porcini Mushrooms
This rich and flavorful stew is perfect for a chilly evening, as the slow cooker does all the work to tenderize the beef and infuse it with the earthy flavor of porcini mushrooms.
Ingredients:
– 2 pounds beef stew meat (chuck or round)
– 1 cup dried porcini mushrooms
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup red wine
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a skillet over medium-high heat. Sear the beef until browned on all sides, about 5 minutes. Transfer to the slow cooker.
2. Add the onion, garlic, porcini mushrooms, broth, wine, thyme, salt, and pepper to the slow cooker.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh parsley or thyme, if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Dried Porcini Mushroom and Truffle Oil Pasta
Elevate your pasta game with the earthy flavor of dried porcini mushrooms and the luxurious richness of truffle oil.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, fettuccine)
– 2 cups dried porcini mushrooms
– 1/4 cup truffle oil
– 2 tbsp olive oil
– 2 garlic cloves, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a small bowl, rehydrate the dried porcini mushrooms by covering them with hot water for about 10 minutes. Drain and chop into small pieces.
3. In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the chopped porcini mushrooms to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
5. Add the truffle oil to the skillet and stir to combine with the mushroom mixture. Cook for 1 minute.
6. Combine the cooked pasta, reserved cooking liquid, and mushroom-truffle mixture in a large serving bowl. Toss to combine, seasoning with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Wild Mushroom and Porcini Ragout
This hearty ragout showcases the rich flavors of wild mushrooms and porcini, perfect for a cozy dinner or special occasion. With minimal ingredients and simple preparation, this dish is sure to impress.
Ingredients:
– 1 cup mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 1/2 cup dried porcini mushrooms, rehydrated and chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the sliced wild mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
4. Add the rehydrated porcini mushrooms, garlic, chicken broth, and tomato paste. Stir to combine.
5. Bring the mixture to a simmer and cook for an additional 10-15 minutes or until the liquid has reduced and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Dried Porcini Mushroom and Parmesan Polenta
This hearty polenta dish is infused with the rich flavor of dried porcini mushrooms and the savory goodness of Parmesan cheese. Perfect as a side or main course, it’s sure to become a wintertime favorite.
Ingredients:
– 1 cup dried porcini mushrooms
– 4 cups water
– 2 tablespoons butter
– 1 cup polenta cornmeal
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Optional: fresh parsley or thyme for garnish
Instructions:
1. Reconstitute the porcini mushrooms by soaking them in hot water for at least 30 minutes. Drain and chop into small pieces.
2. In a medium saucepan, combine polenta cornmeal and 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 5-7 minutes or until the polenta thickens.
3. Add butter, chopped porcini mushrooms, Parmesan cheese, salt, and pepper to the polenta. Stir well to combine.
4. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: approximately 20-25 minutes
Porcini Mushroom and Garlic Butter Steak Topping
This rich and savory topping is the perfect accompaniment to a perfectly grilled steak. The combination of earthy porcini mushrooms, pungent garlic butter, and fresh parsley adds depth and complexity to any steak dinner.
Ingredients:
– 1/2 cup dried porcini mushrooms
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly chopped parsley
– Salt and pepper to taste
Instructions:
1. Reconstitute the porcini mushrooms by soaking them in hot water for about 20 minutes, or until they’re soft and pliable.
2. Melt the butter in a small saucepan over medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant.
3. Drain and chop the reconstituted porcini mushrooms.
4. Add the chopped porcini to the butter mixture and stir to combine.
5. Season with salt and pepper to taste.
6. Serve the mushroom and garlic butter topping over a grilled steak.
Cooking Time: 10-15 minutes (including rehydrating time)
Dried Porcini Mushroom and Spinach Stuffed Chicken
This recipe combines the rich flavors of dried porcini mushrooms and spinach with tender chicken, creating a dish that’s both savory and satisfying. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup dried porcini mushrooms, rehydrated in hot water and chopped
– 1/4 cup fresh spinach leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chopped porcini mushrooms, spinach, garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the mushroom-spinach mixture.
4. Drizzle olive oil over the chicken and sprinkle with Parmesan cheese (if using).
5. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Porcini Mushroom and Red Wine Sauce
Elevate your dining experience with this hearty and flavorful dish, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb fresh porcini mushrooms, cleaned and sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced porcini mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Add the red wine and stir to deglaze the pan, scraping up any browned bits from the bottom.
6. Reduce heat to low and simmer the sauce for 10-15 minutes, stirring occasionally, until it has thickened slightly.
7. Stir in the butter until melted. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Dried Porcini Mushroom and Goat Cheese Tart
Elevate your appetizer game with this rich and earthy tart, featuring the deep flavor of dried porcini mushrooms paired with creamy goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/4 cup dried porcini mushrooms, rehydrated and chopped
– 1/2 cup crumbled goat cheese (chèvre)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
3. In a small bowl, mix together chopped porcini mushrooms and goat cheese.
4. Place the mushroom-goat cheese mixture onto one half of the pastry, leaving a 1-inch (2.5 cm) border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or a square shape. Press edges to seal.
6. Brush with olive oil and season with salt and pepper to taste.
7. Bake for 20-25 minutes, or until pastry is golden brown.
8. Garnish with fresh thyme leaves, if desired. Serve warm.
Cooking Time: 20-25 minutes
Porcini Mushroom and Herb Focaccia
Elevate your snack or dinner game with this savory and aromatic focaccia, infused with the earthy flavor of porcini mushrooms and fresh herbs.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1/2 cup chopped fresh rosemary leaves
– 1/4 cup chopped fresh thyme leaves
– 2 tablespoons porcini mushroom duxelles (or 1/4 cup sliced mushrooms)
– 1 tablespoon grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
3. Add olive oil, salt, and flour to the bowl. Mix until a shaggy dough forms.
4. Knead the dough for 10 minutes until smooth.
5. Place the dough in a greased bowl, cover, and let rise for 1 hour.
6. Punch down the dough and shape into a rectangle.
7. Sprinkle rosemary, thyme, porcini mushroom duxelles, and Parmesan cheese on top.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Dried Porcini Mushroom and Wild Rice Pilaf
This hearty pilaf combines the earthy flavor of dried porcini mushrooms with nutty wild rice, perfect for a cozy dinner or as a side dish.
Ingredients:
– 1 cup wild rice
– 2 cups water
– 1/4 cup dried porcini mushrooms, rehydrated and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Rinse wild rice and cook according to package instructions using 2 cups of water.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in rehydrated porcini mushrooms and thyme. Cook for 1-2 minutes, until fragrant.
5. Once wild rice is cooked, fluff with a fork and add to skillet. Stir to combine with mushroom mixture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Porcini Mushroom and Caramelized Onion Pizza
This savory pizza combines the earthy flavor of porcini mushrooms with the sweetness of caramelized onions, all on a crispy crust. Perfect for a cozy dinner or gathering.
Ingredients:
– 1 lb pizza dough
– 2 cups porcini mushroom caps, sliced
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup grated mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. In a large skillet, caramelize onions over medium-low heat for 20-25 minutes or until golden brown.
4. Add sliced mushrooms, garlic, and thyme to the skillet. Cook for an additional 5 minutes.
5. Spread caramelized onion mixture evenly over the pizza dough, leaving a small border.
6. Top with mozzarella cheese and sprinkle with salt and pepper to taste.
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 40-50 minutes
Dried Porcini Mushroom and Sage Butter Gnocchi
This recipe combines the earthy flavor of porcini mushrooms with the brightness of sage, wrapped up in a delicate gnocchi. The result is a rich and comforting dish perfect for a cold winter’s night.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup semolina flour
– 1/4 cup warm water
– 1 tablespoon olive oil
– 1/2 cup dried porcini mushrooms, rehydrated and chopped
– 2 tablespoons unsalted butter
– 2 tablespoons fresh sage leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine flours and warm water to form a dough.
3. Knead the dough for 5 minutes until smooth.
4. Roll out the dough to 1/4 inch thickness.
5. Cut into desired gnocchi shape.
6. In a skillet, melt butter over medium heat. Add chopped porcini mushrooms and sage leaves; cook for 2-3 minutes or until fragrant.
7. Cook gnocchi in boiling salted water for 3-5 minutes or until floating. Drain and top with the porcini-sage butter mixture. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Porcini Mushroom and Leek Quiche
Elevate your brunch game with this savory quiche, featuring the earthy flavors of porcini mushrooms and sweet leeks.
Ingredients:
– 1 9-inch pie crust
– 2 large leeks, white and light green parts only, sliced into thin rings
– 8 oz fresh porcini mushrooms, cleaned and sliced
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté leeks and mushrooms in butter until tender. Season with salt and pepper.
4. In a separate bowl, whisk together cream, eggs, and Parmesan cheese.
5. Arrange cooked leek and mushroom mixture evenly in the pie crust.
6. Pour egg mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Dried Porcini Mushroom and Rosemary Roasted Potatoes
This recipe combines the rich flavors of dried porcini mushrooms and rosemary to create a deliciously savory roasted potato dish. Perfect as a side or main course, this recipe is sure to become a new favorite.
Ingredients:
– 4-6 medium-sized potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
– 1/4 cup dried porcini mushrooms, rehydrated in hot water and chopped
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, rehydrated porcini mushrooms, and chopped rosemary until well coated.
3. Season with salt and pepper to taste.
4. Spread potato mixture onto a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes or until potatoes are golden brown, flipping halfway through.
Cooking Time: 20-25 minutes
Porcini Mushroom and Balsamic Glazed Pork Tenderloin
Elevate your dinner game with this show-stopping pork tenderloin, smothered in a rich porcini mushroom and balsamic glaze.
Ingredients:
– 1 (1-1.5 pound) pork tenderloin
– 2 tablespoons olive oil
– 1 cup porcini mushrooms, sliced
– 1/4 cup balsamic vinegar
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Sear pork tenderloin for 2-3 minutes on each side, or until browned.
3. Transfer the skillet to the preheated oven and cook for 15-20 minutes, or until pork reaches internal temperature of 145°F (63°C).
4. Meanwhile, in a separate saucepan, combine porcini mushrooms, balsamic vinegar, garlic, and honey. Bring to a simmer over medium heat.
5. Remove the pork from the oven and brush with the mushroom glaze. Return to the oven for an additional 2-3 minutes.
6. Let the pork rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Dried Porcini Mushroom and Walnut Pâté
This Dried Porcini Mushroom and Walnut Pâté is a sophisticated and savory spread that’s perfect for crackers, bread, or as a dip for fruit. The earthy flavor of porcini mushrooms pairs beautifully with the nutty taste of walnuts.
Ingredients:
– 1 cup dried porcini mushrooms
– 1/2 cup walnut halves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Soak the dried porcini mushrooms in hot water for at least 30 minutes. Drain and chop into small pieces.
2. In a food processor, combine the chopped mushrooms, walnut halves, olive oil, garlic, and lemon juice. Process until smooth.
3. Season with salt and pepper to taste.
4. Transfer the pâté to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (soaking time included)
Porcini Mushroom and Gruyère Stuffed Mushrooms
Elevate your appetizer game with this decadent recipe featuring earthy porcini mushrooms, rich Gruyère cheese, and fresh thyme.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup porcini mushroom duxelles (homemade or store-bought)
– 1/4 cup Gruyère cheese, grated
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together porcini duxelles, Gruyère cheese, butter, garlic, and thyme.
3. Stuff each mushroom cap with the mixture, dividing it evenly among the mushrooms.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 15-20 minutes
Dried Porcini Mushroom and Cream Sauce for Ravioli
Elevate your pasta game with this rich and earthy sauce, perfect for ravioli or other stuffed pasta. This recipe uses dried porcini mushrooms to add depth and umami flavor.
Ingredients:
– 1 cup dried porcini mushrooms
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Reconstitute the dried porcini mushrooms by soaking them in hot water for at least 30 minutes. Drain and chop.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the chopped porcini mushrooms and cook until they release their flavor and aroma, about 5 minutes.
4. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.
5. Stir in the Parmesan cheese and season with salt and pepper to taste.
6. Serve the sauce over cooked ravioli and garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Summary
Elevate your culinary game with these 20 savory dried porcini mushroom recipes. From creamy risottos to slow-cooked stews, and from pasta dishes to roasted potatoes, these mouthwatering recipes showcase the rich flavor and versatility of porcini mushrooms. Whether you’re a seasoned chef or a beginner cook, these recipes offer a range of options for gourmet meals. Discover how dried porcini mushrooms can add depth and sophistication to your favorite dishes, from steak toppings to pasta sauces, and get ready to impress your friends and family with your culinary skills.