Recipes for Dried Porcini Mushrooms

Ingredients

• 1 ounce dried porcini mushrooms (expired but safe to consume)
• 4 cups vegetable or chicken broth
• 1 cup water
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Place the dried porcini mushrooms in a bowl and cover with boiling water. Let them soak for 20 minutes or until softened. Drain and reserve the soaking liquid.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. Add the rehydrated porcini mushrooms, broth, water, dried thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth. If using a regular blender, be sure to let the soup cool slightly before blending and work in batches if needed.
5. Return the soup to the pot and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve the porcini mushroom soup hot, garnished with fresh chopped parsley.
7. Enjoy this comforting soup made with expired but safe dried porcini mushrooms!

Ingredients

• 150g dried porcini mushrooms
• 300g pasta
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Place the dried porcini mushrooms in a bowl and cover with boiling water. Let them soak for 20 minutes, then drain and chop them.
2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 2 minutes.
4. Add the chopped porcini mushrooms to the skillet and cook for another 3 minutes.
5. Pour in the vegetable broth and simmer for 5 minutes, allowing the mushrooms to absorb the flavors.
6. Add the cooked pasta to the skillet and toss until well coated with the mushroom mixture.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

Ingredients

• 1 cup Arborio rice
• 1 ounce dried porcini mushrooms (expired but safe to consume)
• 4 cups vegetable or chicken broth
• 1/2 cup white wine (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Place the dried porcini mushrooms in a bowl and cover with boiling water. Let them soak for 20 minutes or until softened. Drain and reserve the soaking liquid.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
3. Add the Arborio rice to the saucepan and stir to coat it with the oil. Cook for a few minutes until the rice becomes slightly translucent.
4. Pour in the white wine (if using) and cook until it is absorbed by the rice.
5. Begin adding the broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue this process until the rice is cooked al dente.
6. Add the soaked porcini mushrooms and their soaking liquid to the risotto. Stir well to incorporate the mushrooms.
7. Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Let the risotto rest for a few minutes before serving. Serve hot and enjoy!