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Dried porcini mushrooms

Explore 25 recipes, 8 videos, and more

Mushroom and Polenta Potpie

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 1/4 cups boiling water
  • 3 tablespoons unsalted butter
  • 1 clove garlic, peeled and minced
  • 1 medium shallot, peeled and minced
  • 10 ounces white-button mushrooms
  • 1 pound assorted wild mushrooms, such as cremini, oyster, chanterelle, and shiitake
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 3 1/2 cups milk
  • 1 1/2 cups instant polenta
  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
  • 3 large eggs, separated
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Mushroom Ravioli

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1/4 cup olive oil, plus more for serving
  • 2 medium shallots, finely chopped (1/4 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup ricotta cheese
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, plus more for serving
  • 1 cup coarse semolina or cornmeal, for sprinkling
  • Fresh Pasta
  • All-purpose flour, for dusting
  • Unsalted butter, for serving
  • Sprigs of fresh thyme, for serving
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Individual Mushroom Lasagnas with Crispy Breadcrumbs

Ingredients
  • 1/4 cup assorted dried mushrooms, such as Polish, porcini, and morel, rinsed
  • 2 garlic cloves, lightly crushed
  • 3 sprigs fresh thyme
  • 3/4 cup heavy cream
  • 2/3 cup homemade or low-sodium store-bought chicken stock
  • 1/2 small loaf rustic Italian bread (about 12 ounces), crust removed, bread cut into small cubes (about 1 1/2 cups)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter, room temperature
  • 1 medium leek, white and pale-green parts only, thinly sliced into half-moons and rinsed well (about 1 cup)
  • 4 1/2 cups thinly sliced fresh assorted mushrooms, such as cremini, oyster, chanterelle, and morel (about 1 pound)
  • Fresh Spinach Pasta Dough, cut into twenty-four 3 1/2-inch squares
  • 1 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese
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Porcini And White Bean Stew

Ingredients
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 3/4 ounce dried porcini mushrooms
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 4 ounces fresh white mushrooms, quartered
  • 3 small tomatoes (about 1 pound), coarsely chopped
  • 1 small sprig fresh rosemary, plus more for garnish
  • 1 can (19 ounces) white beans, drained and rinsed
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Marie's Pasta Sauce

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Creamy Mushroom Soup

Ingredients
  • 1 ounce each dried porcini, and dried morel mushrooms
  • 4 tablespoons unsalted butter
  • 1 onion, cut into 1/4-inch dice
  • 3 cloves garlic, minced
  • 1 1/2 pounds wild mushrooms, cleaned and coarsely chopped
  • 1/4 cup Madeira wine, or cognac
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh flat-leaf parsley, for garnish
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper
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Mushroom-and-Bacon Dip

Ingredients
  • 3 dried porcini mushrooms
  • 1/2 cup boiling water
  • 8 slices thick-cut bacon
  • 1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
  • 4 garlic cloves, finely chopped
  • 1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sour cream (16 ounces)
  • 3 tablespoons sliced scallions (dark-green parts only), plus more for garnish
  • Waffle Chips, for serving (optional)
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Roasted Mushrooms with Asparagus and Parmesan Cheese

Ingredients
  • 2 pounds portobello mushrooms, stems removed and reserved
  • 12 ounces shiitake mushrooms, stems removed and reserved
  • 1 1/2 cups dry white wine
  • 1 ounce dried porcini mushrooms
  • 8 sprigs fresh thyme
  • 2 medium Yukon gold potatoes, peeled
  • 12 medium shallots, peeled
  • 6 cloves garlic, peeled
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound thin asparagus, ends trimmed
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 ounce shaved Parmesan cheese, optional
  • Olive-oil, cooking spray
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Baked Mushroom Linguine

Ingredients
  • 4 ounces dried mushrooms, such as porcini or chanterelle
  • 4 cups boiling water
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme, plus 2 teaspoons finely chopped
  • 7 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 onion, diced
  • 1 pound button mushrooms, stems removed, quartered
  • 1 pound shiitake mushrooms, stems removed, sliced
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound linguine
  • Unsalted butter, for pan
  • 1/2 cup grated pecorino Romano cheese
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Mushroom Martini

Ingredients
  • 4 cups homemade or low-sodium canned chicken stock
  • 1/2 pound wild mushrooms, such as shiitake, hen-of-the-woods, cremini, and oyster, cleaned and trimmed
  • Coarse salt and freshly ground pepper
  • 1/2 ounce dried porcini mushrooms
  • 1 cup heavy cream
  • 1 small Yukon gold potato, peeled and thinly sliced
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon finely chopped fresh rosemary
  • 8 large warm Poached Eggs Poached Eggs
  • 2 cups warm Spinach Coulis
  • Truffle oil, for garnish (optional)
  • 8 slices bacon, cut in half on the diagonal and cooked
  • 8 pieces toasted brioche (3 1/3 inches by 1/3 inch)
  • 8 sprigs fresh lovage, finely julienned
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