This Month's Recipe...
October – Porcini Pots
From page 168 of Kitchenella.
A wonderful pâté with forest aromas, nice to eat on hot bread but also good to heap onto a grilled steak or piece of chicken. The pots keep in the fridge for up to 10 days.
Serves 4
100g dried porcini mushrooms, soaked in boiling water
6 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
leaves from 1 sprig thyme
½ teaspoon dried oregano
½ teaspoon ground coriander seed
sea salt and black pepper
Drain the porcini, reserving the liquid, then chop the mushrooms finely. Warm the oil in a pan and add the garlic, porcini, thyme, oregano and coriander. Fry over a low temperature, so as not to spoil the oil.
When the mixture becomes fragrant and the garlic has softened, add 4 tablespoons of the mushroom liquid and cook until it is reduced by two-thirds. Season with salt and pepper then spoon the mixture into 4 small pots. Allow to cool, and serve. Or refrigerate, covered with clingfilm, until needed.
