Porcini Recipes


Beef and guinness pie with porcini



10g dried porcini mushrooms

1 onion

1 garlic clove

1 tbsp butter

400g beef steak

pinch salt

pinch black pepper

2 tbsp plain flour

200ml Guinness beer

100ml porcini mushroom stock

1 carrot

2 celery sticks

2 bay leaves

1 tsp thyme

1 tbsp Worcestershire sauce

2 sheets puff pastry

1 egg

150g peas


Serves two people




Soak dried porcini mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.


Chop onion, garlic, carrot and celery sticks. Cut beef into bite sized cubes.


Add onion, garlic and butter to saucepan and cook on medium to high heat for 2-3 minutes or until soft. Remove from saucepan.


Add beef to saucepan to brown. Add salt, pepper and flour. Stir until beef is coated.


Add Guinness beer and porcini mushroom stock. Stir until mixture forms thick smooth sauce.


Add porcini mushrooms, onions, garlic, carrot, celery, bay leaves, thyme and Worcestershire sauce.


Place lid on saucepan and simmer gently for 1.5 hours, stirring occasionally.


Once cooked, pour mixture into two pie dishes.


Defrost two sheets of puff pastry.


Preheat oven to 200 degrees Celsius.


Cut sheets of puff pastry to shape and place on top of pie dishes. Glaze pastry with whisked egg and puncture several slits. Bake for 30-35 minutes or until golden brown.


Meanwhile, steam peas for about 5 minutes.


Serve pies with peas, tomato sauce and a pint.


Bain sult as do bhéile!



Porcini Risotto



2 tbsp olive oil

10g butter

1/2 onion

2 garlic gloves, crushed

300g diced chicken breast

15g dried porcini mushrooms

5 sliced sun-dried tomatoes

200g arborio rice

150ml dry white wine

500ml chicken stock

150ml porcini mushroom stock

20g baby spinach leaves

15g parmesan cheese


Serves two people




Soak dried porcini mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.


Place olive oil and butter in fry pan on medium to high heat. Add onion and garlic and cook until browned. Add chicken and cook until browned. Add porcini mushrooms and sun-dried tomatoes and stir. Add rice and stir. Cook over medium heat for 3 minutes. Pour in white wine and stir. Heat for 3 minutes until wine is absorbed.


Meanwhile, heat chicken stock and porcini mushroom stock in saucepan on low heat.


Pour a quarter of chicken and porcini mushroom stock into fry pan and stir. Cook for about 5 minutes until liquid is absorbed. Pour in a further quarter of stock into fry pan and stir. Repeat until all stock is absorbed and rice is creamy and slightly firm.


Scatter baby spinach leaves over risotto. Cover and cook for 4 minutes or until spinach has just wilted.


Promptly serve risotto on each plate. Garnish with parmesan cheese shavings.


Buon Appetito!



Fettuccine bolognese with porcini powder



2 tbsp olive oil

1/2 onion

2 garlic gloves, crushed

1 carrot

400g beef mince

2 celery sticks

1/2 eggplant

1/2 zucchini

2 tbsp porcini powder

1 tsp oregano

2 cans diced tomatoes

400g fettuccine pasta

1 tsp salt

fresh chopped parsley


Serves four people




Place olive oil in fry pan on medium to high. Cook onion and garlic until browned, then add the carrot and cook until softened. Add the beef mince and stir over high heat until lightly browned and no lumps of meat remain.


Add the celery sticks, eggplant and zucchini. Stir in porcini powder, oregano and tomatoes. Cook the sauce for a further 10-12 minutes, until slightly thickened. Season to taste.


Meanwhile, heat two litres of water in pot. Once brought to boil, add fettuccine pasta. Stir in olive oil and salt. Boil for approx 10 minutes, until pasta softens. Drain the fettuccine.


Serve fettuccine on each plate. Spoon bolognese on top of pasta and garnish with fresh chopped parsley.


Buon Appetito!



Gnocchi Pesto with Porcini



2 tbsp extra virgin olive oil

salt and freshly ground black pepper

1/2 brown onion

250g diced chicken breast

1 jar (small) pesto sauce

12g dried porcini mushrooms, washed

3/4 cup porcini mushroom stock

handful green olives

500g gnocchi pasta

fresh basil leaves


Serves two people




Soak dried porcini mushrooms in a small bowl with one cut of hot water for 20 minutes. Swish around to wash. Save liquid for use as a stock.


Heat 2 tablespoons of the oil in a pan and brown the onion for a few minutes. Season with salt and pepper and stir well. Add the chicken and cook for a few minutes.


Add the pesto sauce and porcini mushroom stock. Stir in the washed dried porcini mushrooms and green olives. Cover with a lid and cook over low heat for about 20 minutes.


Meanwhile, heat the water in a separate saucepan and once boiling, add the gnocchi for about 10 minutes or until they are brought to the boil again.


Serve the gnocchi on each plate with the sauce on top.


Top with fresh basil leaves.


Buon appetito!


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