Mushroom Recipes:

  1. Porcini (Cepes) with Tomato sauce – Serves 4

  2. Risotto with Porcini – Serves 4

  3. Chanterelle mushroom soup – Serves 6

  4. Scrambled eggs with Morel Mushrooms – Serves 4



1) Porcini (Cepes) with Tomato sauce – Serves 4

2 Tablespoons dried porcini mushrooms
2 Tablespoons Olive Oil
1 Large shallot, chopped
1 Yellow bell pepper, finely sliced
1 Celery stalk, finely chopped
2 Medium tomatoes, peeled and chopped
1 Cup whipping cream
10 Flat-leaf parsley sprigs, chopped
1 Pound Pasta, cooked and drained
1/4 cup freshly grated Parmesan or Romano cheese to serve
  1. Soak porcini mushrooms in Lukewarm water for 10 minutes. Drain mushrooms, reserving liquid, and cut into fine strips. Heat olive oil in a medium saucepan over medium heat.
  2. Add shallot, bell pepper and celery and sauté until soft, about 5 minutes.
  3. Add tomatoes, mushroom strips and reserved liquid. Cover and cook 5 minutes over medium heat.
  4. Reduce heat to low and add cream and parsley. Simmer, stirring often, 5 minutes or until slightly thickened.
  5. Pour sauce over pasta in a large bowl and add cheese. Toss to combine.





2) Risotto with Porcini – Serves 4 

Risotto with Porcini in the pressure cooker
1 package dried porcini mushrooms (1/2oz)
1 1/2 cups boiling water
2 - 2½ cups vegetable stock
1 tablespoon olive oil
1 1/2 cups thinly sliced leeks
1-2 cloves finely minced garlic
1/2 teaspoon dried oregano
1 1/2 cups Arborio rice
1 teaspoon salt
2 tablespoons finely minced fresh parsley
1/2 cup freshly grated Parmigiano-Reggiano
  1. Soak the porcini in lunkwarm water for 10 minutes. Lift out the mushrooms with a slotted spoon and set aside.
  2. Strain the soaking water, and then add enough of the vegetable stock to make 3 1/2 cups liquid.
  3. Coarsely chop the mushrooms. Heat the oil in the pressure cooker and sauté the leeks and garlic 1-2 minutes. Add oregano, rice, porcini, stock mixture, and salt.
  4. Lock lid in place, and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the heat with a quick-release method. Remove the lid. Stir in the parsley and cheese.
  5. Serve immediately in shallow soup bowls. (If, by any chance, the rice is not tender and creamy when you remove the lid, stir in a bit more stock and cook over medium heat, not under pressure, until rice is tender. Then add the parsley and cheese and serve.)






3) Chanterelle mushroom soup - Serves 6    

2 cups fresh chanterelles, sliced and chopped
3 tablespoons butter or margarine
1 tablespoon onion, minced
1 bay leaf
1 teaspoon dried thyme
1 tablespoon flour
4 cups chicken broth
1 egg yolk
1 cup sour cream
  1. Soak the dried Chanterelle mushroom in lukewarm water for 10 minutes
  2. Melt butter in large saucepan.
  3. Combine mushrooms, onion, bay leaf and thyme. Sauté for a minute or two, and then blend In flour.  Add chicken broth and mix thoroughly. 
  4. Cover and simmer for 30 minutes over low heat.  Beat together egg yolk and sour cream; stir briskly into hot soup mixture until smooth and thick. 





4) Scrambled eggs with Morel Mushrooms – Serves 4

8 whole eggs
1 cup morel mushrooms, chopped
2 tablespoons margarine
1 tablespoon dried onions
1 tablespoon dried parsley
Salt and pepper
  1. Melt butter in large skillet; add mushrooms, onions and parsley.
  2. Sauté until mushrooms are slightly reduced. 
  3. Add eggs and turn gently with spatula until fluffy. 
  4. Season with salt and pepper to taste. 
 

Copyright 2006 Luen Kee Hoo Co., Ltd.