Crispy porcini bowl (like attached recipe)
This dish started as a 'unprepared' trial dish, and was created while being in the process of cooking. And crispy lemon porcini became one of my all-time favourites!
I like the balanced acidity of this bowl, together with the spice from the chickpeas, and the sweetness from the onions. The texture of the porcini makes it a hearty dish, and of course you can add as little or as much you like. It is healthy, nutritious and delicious! You can eat it as a lunch dish, dinner main, or even as a take away bowl for pick-nick or office lunch.
It is not always easy to find fresh porcini mushrooms though, so as soon as they arrive at my local market, it will be on my menu daily 😉 . Of course cooked in various ways, or raw in a carpaccio. If you are not familiar with this type of mushroom , I suggest reading this very informative & interesting article from Untamed feast.
In my recipe I use a large foot of a porcini mushroom which looks like this. (not cleaned)
As I love my Crispy lemon porcini, I use it in various way like the following recipe.
Another recipe with crispy lemon porcini
Like I said, once I can find these beauties, locally called Cepes. I eat them for a few weeks. This time I made them with a pasta dish. I used the foot (the stem) of the porcini's for making my favourite crispy porcini as you can read and see in the recipe below. The heads (chopped up) I used for a tasty sauce to mix through the pasta.
For the pasta sauce;
Sauté the shallots until translucent (not browned) in some olive oil and a pinch of salt. Add the chopped porcini heads (well cleaned) and stir for a few minutes until you can sense the beautiful nutty & mushroom sense. Pour in a good amount of white wine, and let the wine reduce to half. Let the sauce cool down enough to safely blend until smooth. Or use a hand-blender and pulse a few times to keep a more rustic texture. Heat up the sauce again, if you find it too thin, just reduce it till you reach the desired texture. Season well with some salt, pepper, and a little splash of lemon.
Once you boiled your pasta according package, stir the pasta through the sauce and top with the crispy lemon porcini from the oven.
I just love the creaminess from the pasta with sauce, topped with the crispy porcini. A beautiful mixture, and a definite 'must try' 😉
Another option would be to use my creamy vegan alfredo sauce, and top with the crispy mushrooms.
Check out the instruction video for crispy lemon porcini in the recipe card down below!
what about wine pairing?
Normally with any mushroom dish I love a light pinot noir. But in this case, Not.
Because of the lemon crispy twist of the porcini. Together with lots of other flavours on the plate, like spice, sweet and herbs. This dish can handle a really flavoursome, and complex white, from the warmer climates. Think of the typical Languedoc blends of the South of France; Roussane, Marsanne, and viognier blends. Or Southern Australian whites, oaked chardonnays, or a good South African Chenin. Stick with quality though!
If you serve the crispy porcini with the creamy pasta sauce, go for a refreshing and high acidic white.
I hope you enjoy this dish as much as I do. And please tell me all about your own creations, and ideas. That's what cooking and enjoyment of eating is all about! Don't forget to add @haricoco1 to your Instagram posts 😉 I Love to see your bowl creations.
Check out some other mushroom recipes on my site;