Porcini Mushrooms For Hearty Soups
Porcini mushrooms can offer a nutty, hearty taste to a variety of dishes and they are especially delicious in soups and stews.
Interestingly enough, the name porcini means "piglets" in Italian but in other parts of the world like Germany they are called steinpilz, or "stone mushrooms" in reference to their large, rock like appearance.
Found growing wild in parts of Europe, and North America, South Africa, and even Australia and New Zealand, the porcini, which is actually several different species of mushroom, is characterized by its large, thick, brownish fleshy cap sitting atop of an equally fleshy stem.
Porcinis can grow as large as a foot in diameter and weigh more than two pounds at maturity.
However, despite their distinctive appearance, gathering porcinis from the wild, which are found most often underneath conifer or hardwood trees, should be left to the experts as they also resemble several deadly varieties of mushrooms.
Porcinis play a large role in Italian cuisine and their notable flavor can be used for adding interest to so many types of gourmet tasting meals.
Dried porcinis are much more common than the fresh variety especially in the US but they also add a nice, strong flavor to foods especially after soaking in hot water.
One rather important thing to remember when preparing porcini mushrooms for your soups and other dishes is that tiny worms enjoy their flavor as much as we do so always inspect the stems carefully for small pinholes before using.
Hungarian Mushroom Soup Recipe What You Need
Soak the dried porcini mushrooms in the just boiled water using only enough water to cover them.
Soak for about 10 minutes or until soft.
Place a dampened paper towel in the bottom of a colander or sieve.
Place the colander over top of a bowl.
Scoop the porcinis out of the pot and set aside.
Strain the porcini liquid through the dampened paper towel and into the bowl.
Chop the soaked porcinis into small pieces and set aside.
Heat the unsalted butter in the now drained pot.
Add in the diced onions, minced garlic, and the package of cremini mushrooms.
If you do not have this particular type of mushroom, you may substitute white mushrooms or the sliced, canned variety.
Cook over medium to low heat for about 5 minutes.
Stir in the flour and sweet paprika and cook for 3 minutes.
Add in the beef broth, the strained porcini liquid, and the chopped porcinis.
Season the soup with salt and black pepper to taste and simmer over low heat for 10 minutes.
Garnish the Hungarian mushroom soup with a dollop of sour cream and a sprinkle of sweet paprika if desired and serve while hot.
Serves 6.
Interestingly enough, the name porcini means "piglets" in Italian but in other parts of the world like Germany they are called steinpilz, or "stone mushrooms" in reference to their large, rock like appearance.
Found growing wild in parts of Europe, and North America, South Africa, and even Australia and New Zealand, the porcini, which is actually several different species of mushroom, is characterized by its large, thick, brownish fleshy cap sitting atop of an equally fleshy stem.
Porcinis can grow as large as a foot in diameter and weigh more than two pounds at maturity.
However, despite their distinctive appearance, gathering porcinis from the wild, which are found most often underneath conifer or hardwood trees, should be left to the experts as they also resemble several deadly varieties of mushrooms.
Porcinis play a large role in Italian cuisine and their notable flavor can be used for adding interest to so many types of gourmet tasting meals.
Dried porcinis are much more common than the fresh variety especially in the US but they also add a nice, strong flavor to foods especially after soaking in hot water.
One rather important thing to remember when preparing porcini mushrooms for your soups and other dishes is that tiny worms enjoy their flavor as much as we do so always inspect the stems carefully for small pinholes before using.
Hungarian Mushroom Soup Recipe What You Need
- 1/2 cup dried porcini mushrooms
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 12 ounce package cremini (baby bella) mushrooms, sliced
- 2 tablespoons flour
- 2 tablespoons sweet paprika
- 1 quart beef broth
- Salt and black pepper to taste
- Sour cream for garnish
Soak the dried porcini mushrooms in the just boiled water using only enough water to cover them.
Soak for about 10 minutes or until soft.
Place a dampened paper towel in the bottom of a colander or sieve.
Place the colander over top of a bowl.
Scoop the porcinis out of the pot and set aside.
Strain the porcini liquid through the dampened paper towel and into the bowl.
Chop the soaked porcinis into small pieces and set aside.
Heat the unsalted butter in the now drained pot.
Add in the diced onions, minced garlic, and the package of cremini mushrooms.
If you do not have this particular type of mushroom, you may substitute white mushrooms or the sliced, canned variety.
Cook over medium to low heat for about 5 minutes.
Stir in the flour and sweet paprika and cook for 3 minutes.
Add in the beef broth, the strained porcini liquid, and the chopped porcinis.
Season the soup with salt and black pepper to taste and simmer over low heat for 10 minutes.
Garnish the Hungarian mushroom soup with a dollop of sour cream and a sprinkle of sweet paprika if desired and serve while hot.
Serves 6.
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