Italian porcini and potato soup
Porcini are not just edible but magnificently edible, both their fleshy cap and their stem creamy and succulent, with an almost meat-like texture, while being resolutely vegetal.
Porcini dry well, retaining a remarkable amount of flavour. Some people even suggest their flavour is improved by dehydrating them, their musky fragrance concentrated when slices are dried to slim leather-like pieces.
The hope for every recipe is that the group of ingredients will come together and result in something good to eat.
Try to leave a portion for the next day, reheating with a handful of small pasta maybe – it is even better.
*什么什么菜谱的说法 recipe for...
25g dried porcini, soaked then chopped
5 tbsp olive oil
2 garlic cloves, finely chopped
A small sprig of thyme
Salt and pepper
1 Put the porcini in bowl, cover with 500ml warm water and leave to sit for 20 minutes, then chop. Peel and dice the potato into 1cm cubes. Wipe the mushrooms clean with a damp cloth and pull the stems from the caps, then chop both stems and caps into (approx) 1cm dice.
2 Lift the soaked porcini from their soaking liquid and set aside. Strain the soaking liquid into a heavy-based soup pan and add another 500ml of water, a pinch of salt and the potatoes. Bring to the boil and then reduce to a simmer for 15 minutes or until the potatoes are tender.
3 Meanwhile, in a frying pan over a medium-low heat, gently fry the garlic in the olive oil until fragrant. Add the mushrooms, thyme and a pinch of salt and fry/sweat until the mushrooms are tender. Add the porcini and cook for a few minutes more.
4 If you want, use a masher to break up some of the potatoes in the pan for texture. Add the mushrooms and any juices to the pan, also a grind of black pepper, and simmer for another 5 minutes.
5 Check for seasoning. If you want a creamier texture, remove some of the soup, blend it and return to the pan. Serve, with croutons if you wish.