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How To make Condimento Ai Funghi (Wild Mushroom Topping)
1 oz Dried porcini mushrooms
1 lb Fresh cremini or portobello
mushrooms 1 lb Ripe tomatoes, peeled,
:
seeded & finely chopped 1 1/2 ts Rosemary, minced
8 ea Sage leaves, chopped
2 ea Garlic cloves, finely minced
Black pepper Juice of 1 lemon 1/4 c Olive oil
1 1/4 ts Salt
Soak the porcini mushrooms in 1 1/2 c of warm water for at least 30 minutes. Drain in a sieve lined with cheesecloth, reserving the liquid for use elsewhere. Squeeze the porcini & wash in fresh water. Cut into very fine pieces. Clean fresh mushrooms with a damp cloth & dice them. Place in a medium- sized bowl. Add the porcini, tomatoes, rosemary, sage, garlic & pepper. Mix together well. Toss with the lemon juice & oil. Cover & leave for 24 hours. Just before serving, add the salt. If it seems to be too moist, then drain off the extra moisture. Use as an appetizer salad or as a topping fro grilled bread. Or omit, the lemon & use as a pasta sauce.
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GARGANELLI con sugo di salsiccia e funghi
Facciamo insieme i garganelli romagnoli da servire in tavola con un fantastico sugo di salsiccia e funghi.
Ingredienti per 4 persone
4 uova medie
400 gr farina 0
200 gr salsiccia fresca
150 gr funghi misti puliti
500 ml salsa di pomodoro
125 ml vino bianco
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Cream of wild mushroom soup - works with store bought mushrooms as well
This soup is a mushroom lover's delight. It's a quick and very flexible recipe. I find the flavor best if a variety of mushrooms is used, which makes it a perfect meal when one finds odds and ends in the woods.
But of course using store bought mushrooms or a combination thereof, works just as well.
If you use wild mushrooms, please make sure you are 100% certain of what you are putting in the pan.
All ingredients are to taste.
Clean a generous helping of mushrooms and saute together with finely chopped onion. Cook thoroughly. Add garlic towards the end.
If you like mushroom chunks in your final product, set the desired amount aside. If not, puree everything. Add small portion to blender together with a small amount of broth or milk; blend until very creamy. Set aside. Keep going until everything is pureed.
In your soup pot, make a small amount of simple roux. Use milk or broth as the liquid. (By using milk you can reduce the amount of cream needed in the end). Add blended mushrooms, chunks and seasoning.
I season with pepper, salt, a dash of curry, nutmeg, thyme and parsley.
Only thing left is to add as much cream as you like.
Ready to serve - goes really well with fresh baked bread and a couple shavings of Parmesan cheese on top.
Mushroom Ketchup Recipe
Mushroom Sauce (aka “Mushroom Ketchup”)
DrA Updated Recipe - I promised on TicTok I'd share the recipe here.
In the past I posted a recipe for “Mushroom Catsup” which is over 200 years old, probably much older. It was very good and we used it up. I decided to use the extraction factors of the recipe (Mechanical, Osmotic, Acid, Heat) to increase the flavor profile and broaden the medicinal properties of this delicious condiment. The use of multiple extraction processes creates taste but also extracts more of the medicinal components of each constituent. (NOTE: This is a larger batch which we partially canned. The recipe can be reduced for less volume). This recipe made 2.25 Pints.
* 2.5 Pounds Mushrooms (Cremini, Shiitake, Portobello – but any will work) - Chopped
* 8 Bay Leaves - Crushed
* 3 Medium Onions – Diced (I used one red and two yellow)
* 2 Shallots - Diced
* 6 Tablespoons Salt
* Zest of one Lemon
* 8 Cloves Garlic – Crushed or Pressed
* 3 Tablespoons Horseradish root - Grated
* 1 Handful fresh Sage (If dry then use 1 Tablespoon)
* 2 Tablespoons crushed Clove
* 2 Tablespoons Allspice
* 1 Teaspoon Cayenne Pepper
1 Tablespoon Oregano
1 Tablespoon Basil
* 2 Cup Vinegar (Cider or Malt)
(Water during boiling phase – I needed 4 cups)
1: Add Mushrooms, (crushed) Bay Leaves, Sage and 2 of the Garlic cloves in roughly 1-inch layers and salt each layer. Cover bowl and let sit in refrigerator overnight (8 to 24 hours).
2: Empty the contents of the bowl (solids and liquid extract) into a cooking pot and add the balance of the above ingredients. If the salt preparation was dry add water as needed. I used a total of 4 cups water through the boil. Bring to a boil for 10-15 minutes and then simmer for 40-60 minutes. (*The finished sauce has a vinegar taste which mellows with time. If you want this with less vinegar taste adjust the above to 0.5 cups vinegar and 0.5 cups water).
3: Let the above cool then strain and press the juice out. I use a strainer first then put the solids in a cheese cloth and press the remaining juice out. (*If you save the remaining solids in the refrigerator, it can be made into a condiment. That recipe will be posted next).
4: This can be stored in the refrigerator for 2-4 months or canned. It is used as a savory condiment.
Each component has multiple medicinal properties including immune modulation and effects on digestive and other functions. The multiple extraction methods (Mechanical, Osmotic, Acid, Heat) maximize not only the flavors but also the potential medicinal properties. #foodismedicine #immunesupport #healthycooking #mushroomsforhealth #flavorisgoodforyou
BLUE CHEESE MUSHROOMS RECIPE: QUICK & EASY BREAKFAST OR BRUNCH IDEA (WILD MUSHROOMS)
I got some mixed mushrooms from @morrisons ‘cause I wanted some different textures throughout. And Gorgonzola is perfect for this dish, and I had some leftover from my sandwich of the week recipe - win win!
Let me know if you enjoy it & comment if you make it ❤️❤️
Ingredients (serves 2)
- 1 x shallot
- 1 x clove of garlic
- butter / oil
- 300g mushrooms
- 50g Gorgonzola
- 80ml cream
- chives (optional)
Method
2. Prepare garlic and shallot: peel and finely chop (or microplane garlic)
3. Melt butter in a pan, add shallot and cook until softened
4. Add garlic and fry for 2 mins
5. Add roughly chopped mushrooms to pan and cook until softened (approx 10mins on medium heat)
6. Add gorgonzola cheese, allow to melt
7. Stir through cream and simmer for 2 mins with some seasoning (salt and pepper) & chopped chives (optional)
9. Toast chosen bread - I'm using ciabatta - then add mushroom mixture onto toast and garnish with some fresh chives to serve
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Before There Was Heinz, There Was THIS | MUSHROOM Ketchup
Mushroom ketchup dates back to 17th century. Europeans tried to replicate the Chinese and Indian sauces they have tasted and came up with this delicious condiment. Tomatoes were widely considered poisonous and mushrooms were widely available, so mushroom ketchup was born. Here is my take on it :) Enjoy! Shoutout to Townsend for the idea and recipe!
Ingredients (makes ~1/2 liter):
Button mushrooms - ~4lbs or ~2kg
Salt ~1-2tbsp
Seasoning - up to you
Corn starch (optional) - 1tbsp
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Wild mushroom pasta sauce with home made guanciale
Yummy wild mushroom pasta sauce made with our home made guanciale.
This method uses no added salt as the home made guanciale provides all the seasoning needed.
First:
Dry sauté your wild mushrooms. Cook that water out!
Then remove from pot.
Add guanciale or pork skin and start to render the delicious fat out of the guanciale.
Watch your heat! Home made guanciale can scorch super fast. It did in the video, still taste great but the house smelled for a day or two! Medium heat is fine.
Then add your tomatoes. You can used crushed tomatoes or Italian style. We used our home made and preserved in olive oil tomatoes. They are seasoned with a bit of rosemary as well.
Cook the sauce for approx 10 minutes. Add a generous handful of parmesan or pecorino Romano to the sauce at the end.
Toss your al dente pasta in the sauce, plate and top with some more cheese of your choosing.
Simple and delicious!
Video on preserving tomatoes Italian style:
Video on making simple home made guanciale:
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