This is one of my favourite ways to cook Porcini. They really are at there best when braised like this. 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
- 1/2 cup onion chopped
- 100 gm carrot finely diced
- 50 gm celery finely diced
- 1 Tablespoon chopped thyme
- 2 cloves garlic
- 20 gm dried porcini
- 500 gm Chicken thigh fillet cut into large chunks
- 2 Tablespoons tomato paste
- 125 ml red wine
- 2 anchovies
- 375 ml stock or a combo of porcini water and stock
- 60 ml olive oil 3 tablespoons
- 2 teaspoons Thyme chopped fresh
- 1 clove garlic
- 1/2 onion chopped
- 200 gm carnaroli rice 1 cup
- 125 ml white wine can be replaced with stock)
- 1 cups litre chicken broth 4 1/2approx
- 30 gm butter or more if you want
- 50 gm Parmesan cheese add more if you like or extra for sprinkling on when eating
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