Create two delectable porcini recipes with the unique base of porcini mushrooms!
Mushrooms are such a versatile ingredient that can be added to any recipe to enhance the layer of flavors, but it can also be the base to a creamy sauce for your pasta. View the recipes we have curated below! While these recipes are made specifically with the ingredients included in Porcini Lovers Box, please feel free to add your own signature twist to traditional Italian staples.
Jump to one of the recipes to help you decide which meal you’ll be feasting on today:
Cheese Polenta with Porcini Mushrooms
Make yourself a warm and cozy meal with the cheese polenta with porcini mushrooms recipe. This tasty delicacy is ideal for the fall as a main entrée or a healthy starter in the spring.
- Extra Virgin Olive Oil
- Cheese Polenta
- Extra Dried Boletus Mushrooms
- Grated Pecorino Romano
Place 4 cups of lukewarm water in a pot or container and add the dried porcini mushrooms before you begin cooking. Leave in water for at least 20 minutes.
Once the 20 minutes are up, the porcini mushrooms will be rehydrated and ready to use. Drain the water, but save about a cup of water to add to the polenta mix.
In a large pot, heat up 1.2 liters of water, add a dash of salt and olive oil.
Pour the contents of the package into the water and mix for about 5 minutes. Pour the grated pecorino romano to taste into the mix and let it simmer.
Serve warm and garnish with the rehydrated porcini mushrooms and parsley (optional).
Get ready to elevate your palate with the following risotto recipe! Although we’re not a one-way ticket to Italy, we’ll make sure to provide you with an authentic Italian experience.
- Extra Virgin Olive Oil
- Mushroom risotto
- 1/2 cup grated Parmigiano cheese
- 1 tsp of butter
- 2 ounces of Dried Porcini Mushrooms (optional)
- Parsley (optional)
- 1/2 cup cognac or wine (optional)
Optional - if you would like additional mushrooms in your risotto-: Before you begin cooking, soak dried porcini mushrooms in lukewarm water for about 20 minutes so it can be rehydrated and ready to add to the mixture.
Place 750 mL of water in a saucepan and bring it to a boil. Once the water is boiling, add the risotto mix to the pot and cook for about 20 minutes without a lid over medium heat stirring until water has completely evaporated.
Optional: Add the cognac or wine if you want an extra layer of flavor before the water evaporates.
Add the butter to the mix and stir once all liquids have evaporated.
If you have additional mushrooms, drain the mushrooms and add them to the rice along with the butter. Remove from heat, add the grated parmigiano cheese and parsley. Mix properly and close the pot with a lid for 2 minutes.
Serve and garnish with more parsley, additional parmigiano cheese, and a sprinkle of extra virgin olive oil.
We’d love to hear how your recipes turned out or what special ingredient you added to make it your signature dish. Please let us know in the comments below!