Truffle – Porcini – Morel

Truffle - Porcini - Morel

Truffles in champagne

Truffles 150, сhampagne 50, broth from vegetables 50, veal juice 50.

Clear truffles, remove their skin, put in a saucepan, pour the champagne, add the broth of vegetables and salt. Simmer in a sealed container. Ready-made truffles to put in another bowl, and the broth is almost evaporated to dryness. Add to it the concentrated juice of veal, boil again, strain and pour this sauce truffles.
Before serving, warm up, but do not boil.

Baked porcini mushrooms

250 porcini, butter 25, 50 sauce, onion 20, 5 cheese, ground crackers 5, 1 garlic, pepper, herbs.

Prepare porcini mushrooms. Finely chop, season with salt, sprinkle with pepper and fry in the oil so as to completely evaporate the juice. Then put in the mushrooms chopped onions and fry together (10-15 minutes), add the garlic, chopped parsley. Pour milk sauce, mix well all. Place on a greased baking a la carte pan, sprinkle with a mixture of grated cheese with ground crackers, drizzle with oil and bake in the ovens.

Morels in cream

200 morels, sauce 50, 50 cream, butter 5, 1/5 lemon pcs., pepper.

Morels are very quick and easy to cook with cream, used as a garnish. Morels clean, wash, cut into slices, season with salt, sprinkle with pepper. Pour the milk and cream sauce in equal amounts, and put the butter. Saute in a sealed container until ready. Season with lemon juice.



2 Comments Add yours

  1. Dave Rowley says:

    Your baked Porcini mushrooms sound delicious!


  2. Julie says:

    I love mushrooms and we eat a lot of them. I sure wish I had access to truffles too, but we don't have them here.


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