Best 5 Porcini Mushroom Mashed Potatoes Recipes

PORCINI MASHED POTATOES

Steps:

• Place the dried mushrooms in a small bowl and cover with water.
• Allow to reconstitute while potatoes cook.
• Thoroughly wash potatoes and leaving skin on, quarter them.
• Place quartered potatoes and garlic cloves in medium saucepan and cover with water.
• Cover pan and bring to a boil.
• Cook until potatoes are easily pierrced with a fork; drain.
• Place potatoes and cooked garlic in a large bowl, beat with mixer.
• Add cream, olive oil, and nutmeg.
• Drain mushrooms reserving the water.
• Coarsly chop mushrooms.
• Use enough of the reserved water to thin potatotes to desired consistency.
• Season with salt and pepper to taste, stir in mushrooms.
• Serve immediately.

RIBEYE WITH MASHED POTATOES AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 375 degrees F. Set a wire cooling rack inside a sheet pan.
• Remove the steak from the fridge and bring to room temperature, about 45 minutes.
• Mix together the garlic powder, onion powder, salt and cayenne in a small bowl. Sprinkle the entire steak with the rub on both sides, adding more salt if necessary.
• Add 2 tablespoons olive oil to a large cast-iron skillet and heat over medium high. When the skillet is lightly smoking, sear the steak until well browned, 3 to 4 minutes per side. While searing, use a spoon to baste the steak with the oil from the pan. Turn off the heat and place the garlic halves cut-side down in the skillet and sprinkle the thyme sprigs around the steak. Transfer the skillet to the oven to finish cooking until the internal temperature reaches 135 degrees F when measured with an instant-read thermometer not touching bone, about 8 minutes. Remove the steak and garlic halves to the cooling rack to rest for 10 minutes.
• Meanwhile, bring the potatoes and remaining 4 garlic cloves to a boil in a medium pot of heavily salted water. Reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain the potatoes and return them to the empty pot.
• Heat a skillet over medium-high heat and coat with olive oil. Add the shallots and sweat until soft, about 3 minutes. Add the sliced mushrooms and a pinch of salt. Continue cooking, tossing occasionally to ensure that the mushrooms do not stick to the skillet, until the mushrooms are tender and browned, about 10 minutes. Add the red wine and simmer until reduced by half, about 3 minutes. Stir in the demi-glace and reduce until the mixture is thick, saucy and coats the back of a spoon, about 4 minutes.
• Using an electric hand mixer, beat the potatoes until smooth. Add 2 pats of butter and a splash of the hot heavy cream. Continue mixing. Repeat, adding more butter and cream 2 more times and finishing with a pinch of salt.
• Cut the bone off the steak and slice the meat on the bias, keeping the slices together (reserve the bone). Fan the steak slices on a serving plate and garnish with the bone and the roasted garlic halves. Spoon the mushroom sauce around the edge of the steak and garnish the steak with chives. Serve with a small ramekin of extra sauce. Serve the mashed potatoes in a separate bowl garnished with a small pat of butter and more chives.

PORCINI MUSHROOM MASHED POTATOES

Steps:

• In a heatproof bowl pour boiling water over porcini. Soak porcini 30 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini. Pour reserved soaking liquid through a sieve lined with a dampened paper towel or coffee filter into another bowl.
• Thinly slice white mushrooms. In a skillet heat oil over moderately high heat until hot but not smoking and sauté white mushrooms until liquid mushrooms give off is evaporated and they begin to brown. Stir in porcini and salt and pepper to taste and sauté, stirring, 2 minutes.
• Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. With a potato masher mash potatoes. Stir mushrooms and 1/2 cup soaking liquid, or to taste, into potatoes until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.
• Garnish potatoes with chives.

PORCINI MASHED POTATOES

Steps:

• In a small bowl soak porcini in boiling water 30 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a small saucepan with a dampened paper towel or coffee filter and pour reserved soaking liquid through it. Add porcini to soaking liquid and boil until liquid is reduced to about 1/3 cup.
• Peel potatoes and in a large saucepan cover them with salted water by 1 inch. Simmer potatoes, until they can be pierced easily with a fork, about 25 to 35 minutes. Drain potatoes in a colander and force them while still hot through a ricer or a food mill fitted with medium disk into a large bowl.
• With a slotted spoon transfer porcini to potatoes in bowl and with a wooden spoon beat in yogurt, olive oil, salt to taste, and about 4 tablespoons reduces porcini liquid, or just enough to thin potatoes to desired consistency. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, tightly covered, in a preheated 500°F. oven 10 minutes, or until heated through.

OVEN-BAKED PORCINI ON A BED OF POTATOES

Steps:

• Preheat the oven to 350 degrees. Remove the porcini stems from their caps. Shave the dirt from the stems with a small, sharp knife until you reach the clean flesh. Wipe the caps clean using a damp paper towel. Working in two batches, place the stems in a food processor and pulse until coarsely chopped.
• Brush 1/2 teaspoon of olive oil on the bottom of an 8-by-11-inch shallow baking dish. Arrange the potatoes in the dish in a slightly overlapping layer. Sprinkle 1 clove of garlic evenly over the potatoes and season with 1 teaspoon of salt and pepper. Place the stems in an even layer over the potatoes.
• Sprinkle the remaining garlic and the oregano evenly over the stems. Season with 1 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil. Arrange the caps over the stems, season with 1/2 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
• Bake for 20 minutes. Cover with aluminum foil and continue baking until the porcini and the potatoes are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the parsley over the top and serve immediately.