This is one of my favourite ways to cook Porcini. They really are at there best when cooked like this slow. Try this recipe for Quick Braised Chicken Porcini and Thyme Risotto and see for yourself. Perfect for when you need something extra warm and delicious.
One of my favourite ingredients is Porcini Mushrooms. I can’t resist the smell of them. Someone…. stop me… before ….I ..hyperventilate. It’s a bit like smelling freshly roasted coffee, if you like it it is irresistible.
Do you want to know a bit about Porcini Mushrooms?
Some Porcini Mushroom facts
- The name Porcini means “piglets” in Italian
- Dried Porcini have more protein than most other commonly consumed vegetables apart from soybeans
- There are several types of Porcini with some different qualities, but all Porcini have a big, round, fleshy brown cap sitting on a short fat stem.
- Porcini are often found growing in association with certain varieties of evergreen and hardwood trees; pine, spruce, eastern hemlock, birch and fir trees. Like many other wild mushrooms, Porcini mushrooms continue to resist efforts at cultivation because of the symbiotic relationship formed with the trees under which they grow. They remain a true wild mushroom, picked straight from the forest floor.
- Porcini are also know by the names of Boletus edibus, Cep, Cèpe de Bordeaux, Champignon polonais, King Bolete and Penny Bun.
- The cap’s underside contains tubes, rather than gills. The tubes contain the spores
- Porcini can be found most commonly in Europe and North America but also with some success in South Africa and New Zealand
- The Porcini mushroom can grow singularly or in small clusters of two or three.
- Porcini mushrooms harvested in Italy are considered the true Porcini mushrooms.
- Its flavor is nutty and slightly meaty, with a smooth, creamy texture. This mushroom emits a yeasty aroma reminiscent of sourdough.
- Fresh Porcini are highly prone to spoilage and in Australia they can be found frozen but are more easily found dried
- Porcini are well suited to drying as this intensifies their amazing flavour. They are reconstituted by soaking in warm water. The water is infused with the flavour and can also be used (once strained of dirt and particles)
Now for the Braised Chicken Porcini…
- 80 ml olive oil (4 Tablespoon)
- ½ cup chopped onion
- 1 small carrot finely diced
- ¼ cup finely diced celery
- 1 Tablespoon chopped thyme
- 2 cloves garlic
- 20 gm dried porcini
- 500 gm chicken thigh fillet cut into large chunks ( approx)
- 2 Tablespoons tomato paste
- 125 ml red wine
- 2 anchovies
- 375 ml stock or a combo of porcini water and stock (1½ cups)
- 60 ml olive oil (3 tablespoons)
- 2 teaspoons chopped fresh thyme
- 1 small clove garlic
- ½ an onion chopped
- 200 gm Carnaroli rice (1 cup)
- 125 ml white wine (1/2 cup / optional,can be replaced with stock)
- 1 litre chicken broth (4½ cups approx)
- 30 gm butter - 1 heaped Tablespoon ( or more if you want)
- 50 gm parmesan cheese - 2 tablespoons ( add more if you like or extra for sprinkling on when eating)
- Put the Porcini into a jug or bowl and add 1 cup of warm water or enough to cover them and set aside
- Put a thick bottomed pot on the stove and heat well before adding half or 2 Tablespoons of oil. Add the chopped onion, garlic, celery, carrot, anchovies and thyme and stir vigorously until softened. Add the chicken pieces and continue to stir on high till well coloured and browned on the out side.
- Add the tomato paste and continue to stir till the paste is coating all of the chicken and vegetables and is also getting a nice brownish colour. Then add the red wine. Turn the heat down a little now. Then...
- Drain the Porcini into a bowl , keeping the water. Add the mushrooms to the chicken with 1 cup of stock. Let the Porcini water stand for a minute so that any grit from the mushrooms will sink. Use about ½ to ¾ of it and leave the rest behind.
- Now, let this simmer covered. The sauce will reduce by about ½.
- Put a pot on and add the olive oil, garlic,onion and thyme and soften (sweating for several minutes) before adding the rice and toasting. Keep this moving until you have added some liquid. Once the rice is coated and warm add the white wine and let the bubbles subside, before adding ½ of the chicken stock. Stir well and turn it right down stir regularly.
- Once the first lot of stock has been absorbed and you have stirred well. Add another ½ of the remaining stock and continue. Stir frequently. This will take up to 20 minutes.
- Test the grains of rice, to make sure they are nearly cooked. If you feel it needs a little more time add a small amount more stock and stir on low. ( depending on your rice you you use you may need a little more or less than the full 1 litre ).
- Your rice should be quite loose. ( as the rice sits it will gather up any of the liquid that is around it) Add the butter and cheese and salt and pepper to taste and put the lid on and sit for 5 or 10 minutes, enough time to check the chicken and call the eaters
- Add chopped parsley or spinach to the Quick Braised Chicken with Porcini, if you like.
- Also serve with mashed potato or plain rice
You could also try some of these Porcini recipes for inspiration
Le delicieux – Mushroom Risotto
Chomp Chomp- Porcini Polenta
My Kitchen Stories – Porcini & Parmesan Tart with Roast Mushrooms
Food and wine .com- Porcini and Potato gratin