Porcini recipe 1, vegetarian fried porcini

Materials

Main ingredients: porcini, seasonings: red pepper, garlic, broccoli stalks , salt

Method

1. Soak the dried porcini mushrooms for a few hours, wash off the sediment, then cook for 15 minutes, wash and drain out the dry water; The orchid stalks were left over from making broccoli the day before yesterday. It was a pity to throw them away, so I kept them. Just tear off the old tendons and cut them into slices, slice the garlic, and cut the red pepper into cubes.

2. Heat oil in the pot, stir-fry the garlic slices, then add the red pepper and broccoli stalks and stir-fry, then add the porcini mushrooms, continue to stir-fry for about 3 minutes, season and remove from the pot. .

Tips: ps: Try to cook the dried porcini mushrooms for more than ten minutes before frying. Be sure not to add green onions, which are prone to poisoning; the time in the pot for fresh porcini mushrooms must not be less than 3 Minutes, fried porcini cannot be eaten; in order to maintain the taste of fresh porcini, they can be dehydrated in oil before frying.

Method 2, asparagus, porcini and fresh mushroom risotto

Ingredients

"250g Italian white rice", "20g dried porcini mushrooms", "6 brown mushrooms", "4 white mushrooms", "half onion", "black pepper ham" "4 slices", "10 asparagus strips", "250ml chicken soup", "1 teaspoon salt", "a pinch of black pepper", "2 tablespoons olive oil", "1 tablespoon butter"

Method

1: Prepare materials.

2: Soak the dried porcini mushrooms in chicken soup for about 2 hours.

3: Then pick up the soaked porcini mushrooms and squeeze out the water, cut into small pieces and set aside.

4: Wash the brown mushrooms and white mushrooms and slice them into slices; dice the onion; dice the black pepper and ham; wash the white rice and set aside.

5: Cut off the hard part of the root of the asparagus, and then cut out some asparagus cubes at the bottom and set aside.

6: Heat 1 tablespoon of olive oil in a pan, add diced onions, mushroom slices, porcini cubes, ham dices and asparagus cubes, stir-fry over medium heat for 2 minutes .

7: Then slowly pour in the chicken broth in which the porcini mushrooms were soaked until you can see the sand settling at the bottom.

8: After the soup boils, add rice and salt, mix well, cover the pot, reduce heat and simmer for 15 minutes. (The soup is just enough to soak the rice and ingredients. If the soup is not enough, you can add water instead)

9: Heat up a little olive oil in another pot, add asparagus, a little salt and black pepper. pepper, stir-fry over medium-low heat for 3 minutes and then turn off the heat.

10: Open the lid of the risotto pot, add the butter and mix well, add the fried asparagus strips, cover the pot and simmer for 5 minutes until the soup is completely reduced.