Porcini mushrooms and sun dried tomatoes -help

hollydays · 13 May 2008 at 10:33PM

just come back from hollydays holidays-and bought 500 grams of dried porcini mushroms,and 1kg of sun-dried tomatoes,only problem is,i don't know what to do with them!!This looks quite a lot

would welcome any suggestions for how long they keep,
how to store,(same thing?)

What dishes to cook? ps trying to eat healthy,and love risotto (usually made with OS chicken stock)

There are two of us.

where do i go from here..going to bed now tired from travelling.

Egghi · 13 May 2008 at 11:19PM

hey! I am very jelous:p .
I am Italian and I cook a lot with porcini and pomodori secchi (dried tomatos).
with the first you can make risottos. put them in a glass of water for about 1 hour, then make the risotto with them. I do prefer mixing the dried porcini with the fresh mushrooms: they give the taste without being too strong.

with the dried tomatos you can make nice bread or focaccia. or you can put them in a jar with oil (and garlic if you like) and then use them as appetizers. my favourite use is for bread rolls. yummy!

hollydays · 14 May 2008 at 7:51AM

Thanks,I like the idea of putting some of the tomatoes into a jar with olive oil,could they be added to any dishes once they had been in the oil? I suppose the oil could be used in cooking too once it had absorbed the tomato taste?I am a bit concened about botulism and doing this myself if keeping for longer than a few weeks,which is a shame cos it would be an ideal solution

I have also read something about grinding up some porcini to make a powder,which you could add to dishes,does anyone think this sounds ok?

Also,mixing sime of the porcini in with risotto rice,uncooked,to absorb some of the mushroom flavour after time?just been doing a bit of googling..

Do you just soak the tomatoes,then use as you would normal ones?

Anyone got any tomato recipes (sauce?) I could freeze?Think I am going to freeze some of these tomatoes as they come too.

The lady in the market gave me full details of how to cook them etc..-unfortunately I don't speak Italian,so I just nodded and only managed to pick out the odd word-she mentioned oregano in relation to the tomatoes ?

Gingernutmeg · 14 May 2008 at 8:04AM

I think there was something in delicious magazine a couple of months back about using porcini powder to marinate steak before frying - apparently it doesn't taste 'mushroomy' but rather makes the meat taste a bit more meaty. I keep meaning to have a go as it sounded really good.

purpleivy · 14 May 2008 at 8:30AM

There's a lovely recipe in Delia Smith winter cookbook for an oven baked risotto, I make it quite often. I don't always use madeira, sometimes just stock.

There's also a recipe called chicken Basque that uses sundried tomatoes, which is nice, As OP said, bread is good.

hollydays · 14 May 2008 at 8:45AM

I have got a panasonic breadmaker,which recipes would other people use?

Egghi · 14 May 2008 at 11:27AM

Thanks,I like the idea of putting some of the tomatoes into a jar with olive oil,could they be added to any dishes once they had been in the oil? I suppose the oil could be used in cooking too once it had absorbed the tomato taste?
well, in Italy we just use them as antipasti or in the bread mainly. but in International cuisine I believe you can use your imagination and add them to anything... Never heard about flavoured tomato oil...but you can give it a try...

I have also read something about grinding up some porcini to make a powder,which you could add to dishes,does anyone think this sounds ok?

same. in Italy we don't do it, but maybe abroad they have more imagination... I have forgotten to tell you that I do scaloppine ai porcini too, which are just turkey breast slices, passed in the flour and fried in a pan with the porcini. delicious. Another one of my favourite dishes are tagliatelle ai porcini. Tagliatelle is a fresh pasta (they sell it in every supermarket in the Uk too). you make the sauce stir frying the porcini and mixing them with double cream. well, in this case if the porcini are dried you have to soak them first.

Also,mixing sime of the porcini in with risotto rice,uncooked,to absorb some of the mushroom flavour after time?

I don't think they can release any strong aroma. nothing that could be absorbed by the rice...

Do you just soak the tomatoes,then use as you would normal ones?
You can, but it would be a shame... And they never are as the normal ones...

lickylonglips · 7 March 2010 at 12:01PM

I've got 5x15g bags of dried porcini mushroom (from approved foods - 99p for all 5 bags), but, being dried, there's actually quite a lot of them.

I'm going to make a risotto (possibly a barley risotto), but am wanting a little more inspiration from you lovely people if possible.

I do like to do batch cooking to freeze (mainly to take to work for my lunches), so anything that could be made en masse or in a slow cooker would be great!!

NJW69 · 7 March 2010 at 12:04PM

What do you eat? Do you have any dietary restrictions?

the mushroom risotto is an obvious one but also mushroom soup.

Penelope_Penguin · 7 March 2010 at 12:08PM

Rehydrate the mushrooms, lightly fry in a little butter, season. You can then stuff this under the skin of a whole chicken - delicious!

Penny. x

Mrs_Thrify · 7 March 2010 at 12:19PM

Try...Winter Vegetable Gratin. I do this dish to use up crusts and for vegi DD.

1leek 2 carrots, potatoes,mushrooms, cheese sauce and grated cheese.

Fry the mushrooms and boil the vegetables. Put in a dish with the cheese sause. Top with a mixture of grated cheese and breadcrumbs. In the oven at 190C for 20 minutes.Yum.:)

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Porcini mushrooms and sun dried tomatoes -help

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