John Myers
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Porcini Mushroom Pot
The perfect porcini mushroom pot recipe with a picture and simple step-by-step instructions.
- 400 g 2 St. Steinpilze frisch, eigene “Ernte”
- 20 g Oil: sun + olive
- 60 g Bacon
- 1 piece Onion red, medium
- 1 piece Mushroom seasoning
- 1 piece Sea salt from the mill
- 1 piece Black pepper from the mill
- 2 tbsp Fresh parsley leaf, finely chopped, if you like
preparation
- I prefer to use young, firm and dry porcini mushrooms. Here you can use the particularly aromatic tubes. These two somewhat larger specimens still had solid yellowish tubes, so I did not remove them. I wouldn’t use green and spongy tubes. Clean the mushrooms with a knife, brush and damp kitchen paper and cut into bite-sized pieces. Dice the bacon. Peel, quarter and thinly slice the onion. Prepare the remaining ingredients. I like to season porcini mushrooms a little. But this time I prepared it in the classic way.
preparation
- Heat the oil moderately in a saucepan, leave out the bacon cubes, add the onion and sauté. Add the mushrooms and fry for about 5 minutes, carefully stirring in the spices. Stir every now and then. Let it simmer with the lid on for approx. 10 minutes over low heat. Season again to taste. I have prepared my Bouletten Berliner Art (review in my KB of 8 April 2011) for this. As a further side dish, I cooked 6 triplets in organic vegetable stock. Since we currently often eat porcini mushroom dishes and I like to vary, I decided not to add parsley.
Serving
- Arrange mushrooms, meatballs and triplets decoratively on preheated dinner plates and enjoy.
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