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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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INCREDIBLE Mushroom Bisque ???? (a BETTER cream of mushroom soup!)
Mushroom bisque is a creamy, umami-packed soup with a rich and delicious flavor! Come see how to make it!
???? ???? Full Recipe:
For vegans and dairy-free: you can absolutely make this with vegetable broth and cashew cream! I tried it! Super tasty.
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Music: Epidemic Sound
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Timecodes
0:00 - Intro & Chopping
1:09 - Cook the soup!
2:24 - Add the Cream Cheese + Blend
3:06 - Mushroom Topping
4:00 - Price $$
4:27 - Tasting & Outro
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Chestnut and Mushroom Ragu
This is one of my favorite fall dishes. I also love this episode because I'm joined by Grandma, my beloved late Mother. This recipe is a delicious side to serve with grilled and roasted meats, especially game meats, but it also makes a good bruschetta topping; or try it as a dressing for whole-wheat pasta. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours
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Porcini Pizza: Cooking with Porcini Boletus Edulis
This video is a little different for this channel, but I decided to make a home made pizza with some king bolete, porcini, white porcinis..whatever you want to call them. They go by different names around the world like cepe or pennybun, or porcini. The latin name for these mushrooms is Boletus Barrowsii, and the common name White King.
Made simply with Boboli pizza crust, Prego sauce, mozzarella, Canadian Bacon, onion and peppers, and of course mushrooms, lots of mushrooms, then drizzled with olive oil and parmesan cheese. Dang that was good!
Let me know if you would like to see more cooking videos with wild mushrooms!!
How to make Mushroom Powder to add amazing flavor to your dishes.
All you need is a pack or two of dried mushroom and a coffee/spice grinder to create your very own mushroom powder. This all natural powder seasoning will add amazing umami flavor to the simplest of recipes.
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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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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
Music by: epidemicsound.com