How to make simple Porcini Dumplings? If you have a source for fresh porcini mushrooms, this is a good way to use them; fresh shiitakes are a good substitute, and dried porcini will improve their flavor. Serve the dumplings in a flavorful broth, add them to wheat, whole barley top with a creamy sauce like Béchamel, or toss with pasta with tomato sauce as a twist on spaghetti and meatballs. Follow this simple directions carefully:
SIMPLE PORCINI DUMPLINGS RECIPE – INGREDIENTS AND DIRECTIONS
- 2 cups torn or chopped day-old bread or 1 cup bread crumbs, preferably fresh
- ½ cup milk or cream
- 3 eggs
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons extra virgin olive oil or butter
- 2 ounces dried porcini, reconstituted, drained, and chopped
- 1 pound any fresh mushrooms, trimmed and chopped
- Salt and freshly ground black pepper
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh rosemary leaves
- Combine the bread, milk, eggs, and Parmesan in a large bowl, mix well, and set aside.
- Put the oil or butter in a large skillet over medium heat. When the oil is hot or the butter is melted, add the mushrooms, then sprinkle with salt and pepper. Cook for a few minutes, then add the garlic and rosemary; continue cooking, stirring occasionally, until tender and with some liquid in the pan, another couple minutes or so.
- Add the mushrooms to the bread mixture, stir well, and let sit for at least 15 minutes or up to a day, covered and refrigerated.
- Bring a large pot of salted water (or mushroom or other stock; to make your own, to a boil, then reduce the heat so it bubbles steadily. Form the mixture into balls (no more than 11/2 inches in diameter). If the batter is too soft, add bread crumbs; if it’s too stiff, add milk or cream. Drop the dumplings into the pot as you roll them. When they come to the surface, they are done; remove with a slotted spoon.
Makes: 4 servings
Preparation time: 1 hour
Follow this simple directions and you will be amazed how good…