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Dried Porcini Mushroom  |  牛肝菌乾 - 100g
Dried Porcini Mushroom  |  牛肝菌乾 - 100g
Dried Porcini Mushroom  |  牛肝菌乾 - 100g
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Dried Porcini Mushroom | 牛肝菌乾 - 100g

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PRODUCT FEATURES

Porcini is one of the finest wild mushrooms. The amora of porcini is strong, with a woodsy flavor and a smooth fleshy texture, and even the unique amora of nuts. With the taste of refreshing and rich, porcini become one of the best ingredients in Italian dishes. Truffle and buffalo cheese are the best partners of porcini.  

Porcini is not only rich in vitamin A and C, protein as well as the amino acids, and also low fat and calories.

Region: Italy 

Net Weight: 100g

 

RECIPE

Porcini Mushrooms with Cream and Parmesan

Yield: Serves 4

INGREDIENTS


COOKING METHODS

1. Bring 4 quarts of salted water to boil in a large pot for cooking the pasta.

2. Place the porcini mushrooms in a small bowl and cover them with 2 cups of hot water. Soak for 20 minutes. Carefully lift the mushrooms from the liquid and pick through them to remove any foreign debris. Chop the mushrooms, Strain the soaking liquid through a colander lined with paper towels. Reserve the porcini mushrooms and the strained soaking liquid separately.

3. Melt the butter in a large skillet. When the butter foams, add the onions and saute over medium heat until they are just beginning to brown around the edges, about 7 minutes.

4. Add the chopped porcini mushrooms, salt, and pepper to the pan and cook for 2 minutes. Add the porcini soaking liquid and simmer briskly until the liquid has been reduced by half, about 10 minutes. The sauce should no longer be soupy, but don't reduce the sauce so much that the pan becomes dry.

5. Stir the cream into the pan and simmer just until the sauce thickens, about 2 minutes. Taste for salt and pepper and adjust the seasonings if necessary.

6. While preparing th sauce, cook and drain the pasta. Toss the hot pasta with the mushroom sauce and 1/2 cup grated Parmesan. Mix well and transfer portions to warm pasta bowls. Serve immediately with more grated cheese passed separately.

Recipe link: 

https://www.thespicehouse.com/blogs/recipes/porcini-mushrooms-with-cream-and-parmesan-recipe

 

OTHER RECIPE 

Soup-Creamy soup, Lentil soup

Pasta-Bucatini, Pappardelle, Ravioli

Risotto- seafood, Spanish

Meat- Braised Brisket, Beef stew

 

秋天牛肝菌

牛肝菌是極富美味的野生食用菌之一。合時的新鮮牛肝菌,氣味獨特,膿陏幽香,充满原始的林木土壤香氣,甚至會散發獨特的果仁味道,因而被意大利人稱之為菇菌中的頂級極品,是餐桌上不可或缺的食材之一。亁牛肝菌菇口感清香滋潤,有著濃郁獨特的香氣,牛肝菌與松露、水牛芝士是絕配,濃郁與清新結合,令牛肝菌的香味更突出。

牛肝菌不僅富含維生素A和C,蛋白質以及氨基酸,而且脂肪和熱量低

原產地: 意大利
淨重: 100

 

食譜

牛肝菌奶油芝士意粉

食材

  • 2安士幹牛肝菌
  • 3湯匙無鹽牛油
  • 1個洋蔥,切碎
  • 1茶匙鹽
  • 1/4茶匙即磨黑胡椒
  • 1/4杯濃奶油
  • 1磅意大利面
  • 1/2杯新鮮磨碎的帕爾瑪芝士

煮食方法

1. 將4夸脫水放在一個大鍋中煮沸,煮意大利面前放入鹽。

2. 將牛肝菌蘑菇放在一個小碗中,並蓋上2杯熱水。浸泡20分鐘。小心地從液體中提起蘑菇,並把磨菇清理乾淨。將蘑菇切碎,用紙巾將浸泡液漏勺過濾。分別保存牛肝菌蘑菇和過濾過的浸泡液。

3.將牛油放在大鍋煎至起泡,加入洋蔥並用中火炒香,直到洋䓤邊緣轉成啡色,大約7分鐘。

4.將切碎的牛肝菌蘑菇,鹽和胡椒放入鍋中,煮2分鐘。加入牛肝菌浸泡液,然後小火燴一下,直到液體減少一半,約10分鐘。醬汁不應太濃,要適時加水, 以免鍋變乾。

5.將奶油倒入鍋中,小火煮至醬變稠,約2分鐘, 加入鹽和胡椒粉,必要時調整調味份量。

6.在準備調味料時,煮熟並瀝乾意大利面。將蘑菇醬和1/2杯磨碎的帕爾瑪乾酪拌入熱麵條。充分混合併將部分轉移到溫暖的意大利麵碗中。完成

其他食譜

湯-奶油濃湯,扁豆湯
麵食-Bucatini,帕帕代爾,意大利餛飩
意大利燴飯-海鮮,菠菜
肉- 燉牛腩,燉牛肉