The cooking tradition of mushrooms.
The ambiance, the harvest, the transportation, the method of conservation and at the end how to cut it and cooked is the all process of the mushrooms that we eat.
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For explain how many European countries developing different culture from it, example in England is traditional to grilled or fried; in other like France the famous "Champignons", they become very popular for the large use in professional cooking.
Mushrooms cook and serve them to start a meal can be very interesting, or for construction of sauces.
In Italy the best harvest zone is the Alps and long the mountains coast, the most popular "Porcini",
Chanterelle, Ovolo, morels.
The best nutritional value of mushrooms in general are low in calories, good percentage of potassium and Phosphorus.
In Tuscany we have our traditional soup called "Acquacotta".
Is a soup made with sauteed garlic then added the fresh porcini mushrooms, cover with water, seasoned with salt and pepper and then with add whipped eggs with Parmigiano Reggiano and cooked the eggs inside of the soup. The result is incredible of natural taste of the Porcini mushrooms with the eggs and the cheese is a excellent gourmet combination of flavor that will pick up your appetite.
Loading
For explain how many European countries developing different culture from it, example in England is traditional to grilled or fried; in other like France the famous "Champignons", they become very popular for the large use in professional cooking.
Mushrooms cook and serve them to start a meal can be very interesting, or for construction of sauces.
In Italy the best harvest zone is the Alps and long the mountains coast, the most popular "Porcini",
Chanterelle, Ovolo, morels.
The best nutritional value of mushrooms in general are low in calories, good percentage of potassium and Phosphorus.
In Tuscany we have our traditional soup called "Acquacotta".
Is a soup made with sauteed garlic then added the fresh porcini mushrooms, cover with water, seasoned with salt and pepper and then with add whipped eggs with Parmigiano Reggiano and cooked the eggs inside of the soup. The result is incredible of natural taste of the Porcini mushrooms with the eggs and the cheese is a excellent gourmet combination of flavor that will pick up your appetite.
Why I like this recipe
This recipe is a great way to taste the real flavor of the fresh "Porcini" mushrooms.Is to evaluate their authentic and distinguish accent of the Italian cooking.
The purest characteristics of it. The delicate and softness of adding a poached egg give a ultimate culinary artistic way to present this famous mushroom.
The simple combination of the preparation of the green zucchini salad it result the color and adding substantial natural flavor to the dish.
I consider this recipe a master piece.
Porcini Mushrooms Tartare and Porcini Mushrooms "Tagliatelle"
The summer taste.
4 eggs, 1 spoon of chopped Italian parsley
4 slices of a golden youkon potatoe.
2 skins of tomatoes comfit.
6 ounces of tomato concasee'.
1 teaspoon of thyme, 1 garlic glove, 1 glass of extra virgin olive oil.
1 teaspoon of white vinegar,
1 teaspoon of chopped tarragon, salt and pepper.
Wash and air dried the mushrooms, then cut it at "Brunoise" (large diced cut), sauteed them with a touch of oil, the thyme and the chopped garlic; at the end adding the tomato concasse' and continuing sauteed for few minutes. Seasoned with salt and pepper.
Poach the eggs by cooking it in a light boiling water with the vinegar, strained and trimmed to eliminate the excess white edges.
Wash and air dry the green zucchini, then thin razor sliced them seasoned with light salt and pepper and a touch of extra virgin olive oil, display this salad at the center of the plate then a scoop of pressed mushrooms in a ring mold; adjust at topped with the poached egg, garnish with the tomato comfit, the sliced of fried potatoe and chopped tarragon and parsley.
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Porcini mushrooms "tagliatelle" with asparagus and "prosciutto"
4 slices of a golden youkon potatoe.
2 skins of tomatoes comfit.
6 ounces of tomato concasee'.
1 teaspoon of thyme, 1 garlic glove, 1 glass of extra virgin olive oil.
1 teaspoon of white vinegar,
1 teaspoon of chopped tarragon, salt and pepper.
Wash and air dried the mushrooms, then cut it at "Brunoise" (large diced cut), sauteed them with a touch of oil, the thyme and the chopped garlic; at the end adding the tomato concasse' and continuing sauteed for few minutes. Seasoned with salt and pepper.
Poach the eggs by cooking it in a light boiling water with the vinegar, strained and trimmed to eliminate the excess white edges.
Wash and air dry the green zucchini, then thin razor sliced them seasoned with light salt and pepper and a touch of extra virgin olive oil, display this salad at the center of the plate then a scoop of pressed mushrooms in a ring mold; adjust at topped with the poached egg, garnish with the tomato comfit, the sliced of fried potatoe and chopped tarragon and parsley.
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Porcini mushrooms "tagliatelle" with asparagus and "prosciutto"
click on the picture to find the recipe of this pasta dish with nutrition analysis
Some photos of Mushrooms
The harvest of mushrooms is fun and very creative, help you to appreciate the natural product of our earth that we live today.
We need to save our earth to continuing the help of the grow and reproduce this species.
Natural growing mushrooms they cannot be extinguish.
We need to save our earth to continuing the help of the grow and reproduce this species.
Natural growing mushrooms they cannot be extinguish.
Have you eaten this before?
I like them, roasted, sauteed, poached in olive oil and then preserved for later on.
Blended as a pate' or mousse, or a spread on a grilled sliced Tuscan bread brushed with a garlic glove.
Maybe I can use a water of soaked dry porcini mushrooms to make a sorbet or even a "Italian Gelato" can be also very artistic and fun to present to custumers.
How do you like eat your porcini mushrooms.
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grano says:
Thin sliced and lightly sauteed with zested garlic, fresh "Nipitella" or catnip. is a special herbs that we use in our Tuscan cookining to result the flavor of this special mushrooms.
As soon they sauteed add a laddles of the pasta cooking water, then tossed your cooked fresh "Pappardelle" and reduce the liquid to absorbe more the flavor of this incredible mushrooms to imprint the flavor and the aroma.
Served with a fresh grated or shved Parmigiano Reggiano.
A glass of, Sangiovese or Morellino will give your palate a great accent to it.
Posted June 20, 2009
Margo_Arrowsmith says:
When someone else cooks them. I am afraid I overcook mushrooms
Posted December 29, 2010
Some kitchen stuff you might need
Use this simple utensils to trimmed them or to keeper better and the appropriate tools to grilled.
Many times details give better strength in the execution of many cooking recipes.
The attention and the importance is a very relative points of the love of your food.
Many times details give better strength in the execution of many cooking recipes.
The attention and the importance is a very relative points of the love of your food.
A cooking blog worth checking out
This blog is just what my cooking origin of inspirations. The basic ingredients and product where a Tuscan chef creating his cuisine by developing the experience of his native flavor.
Tuscan cooking his the ultimate simple palate of Italian food to present on the table today.
Tuscan cooking his the ultimate simple palate of Italian food to present on the table today.
Fetching RSS feed... please stand byA few cookbooks you might like
I don't have this books, I have other mushrooms books, write in Italian.
I'm sure that even this books just by reading their titles , they can be a great tool to educate yourself in the mushrooms world.
Knowing the origins, the history and the characteristics is very fascinate , helps better how to use them in your daily diets, or cooking.
I'm sure that even this books just by reading their titles , they can be a great tool to educate yourself in the mushrooms world.
Knowing the origins, the history and the characteristics is very fascinate , helps better how to use them in your daily diets, or cooking.
P.S.
Read my others lens about Italian food and you will start to love how Italian know better food today.
Italian product and recipes are the strength of many cooking technique of the today culinary society.
How to reevaluate natural earth product to master combination and flavor.
Mushrroms are a wondrful thing to eat.
Italian product and recipes are the strength of many cooking technique of the today culinary society.
How to reevaluate natural earth product to master combination and flavor.
Mushrroms are a wondrful thing to eat.
Reader Feedback
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blackspanielgallery
Jul 27, 2011 @ 8:36 pm | delete
- Nice lens
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Reply
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Margo_Arrowsmith
Dec 29, 2010 @ 2:27 am | delete
- I love mushrooms, but don't do them justice.
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Reply
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Meloramus
Oct 16, 2010 @ 5:31 am | delete
- Thanks - I love Italian food and mushrooms. The perfect combination!
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Reply
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AndyPo
May 10, 2010 @ 1:55 pm | delete
- Sounds delicious. I love mushrooms and Tuscan food.
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Reply
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KimGiancaterino Mar 2, 2009 @ 9:48 pm | delete
- I'd like to try this recipe some time. Welcome to Culinary Favorites From A to Z.
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