Porcini Paste
Lidia's Italian Table
1 ounce (about 1 cup) dried porcini
1 cup water
1/4 cup extra virgin olive oil -- plus more for storage
Stir this rich paste into sauces or soups. Makes about 1 cup. In a small
covered saucepan, combine the mushrooms and water and bring to a boil.
Boil for 5 minutes, then uncover, remove from heat, and let cool
completely. Remove the mushrooms with your fingers or a fork and transfer
them to the bowl of a food processor or blender. Strain the cooking
liquid through a coffee filter or sieve lined with cheesecloth set over a
bowl. Reserve the liquid.3. With the food processor or blender motor
running, puree the mushrooms, gradually adding the cooking liquid. Add
cup of the oil and process until the mixture becomes a smooth paste.
Transfer to a small jar and smooth the top. Cover with a film of oil.
Refrigerate for up to 4 weeks or freeze.
Exported from A Cook's Books -- Recipe management for Macintosh
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