I love mushrooms, not only photos of them, but eating them, so I figured some you other 'shroomheads' would enjoy this recipe...so here goes:::::::::::
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Mushroom Minestrone
Ingredients:
Serves 6
2/3-cup dry cannellini beans
Prosciutto bone or ham hock
1 onion, cut in half
1 celery stalk
1 medium carrot
1 bay leaf
1 cup extra-virgin olive oil
6 oz. button mushrooms, cleaned and quartered
2 tsp. porcini powder, divided
1 tsp. Gray salt
brussels sprouts, blanched and quartered
1/2-cup carrots, diced small
1/2-cup onion, diced small
2 oz. prosciutto, diced small
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 14 oz. can whole tomatoes
2 cups chicken broth
1/2-cup Raditori pasta
2 cups fresh spinach
Directions:
1. Cover dried beans with cold water.
2. Bring to a boil, cover, remove from heat and
let stand 1 hour, then drain.
3. Return beans to large pot with 2 quarts
and bay leaf.
4. Simmer gently, uncovered, until beans are
tender (about 1-1/2 hours).
5. Allow beans to cool in broth.
6. Heat half the oil in a large pot and sauté
mushrooms with half the porcini powder and half
the salt. Do not move the mushrooms until they
have caramelized on the bottom.
7. When the bottoms are caramelized, toss
them and continue to cook for about 5 minutes.
8. Remove from pan and set aside.
9. Heat remaining oil in pot.
10. Sauté Brussels sprouts with remaining salt
until caramelized (about 5 minutes).
11. Remove from pan and set aside.
12. In the same pot add carrot and onion and
cook for 5 minutes.
13. Add prosciutto, garlic, porcini powder and
thyme.
14. Add tomatoes and chicken broth, then add
beans and bring to a boil.
15. Add Radiatori, reduce heat and simmer until
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mushroom Minestrone
Ingredients:
Serves 6
2/3-cup dry cannellini beans
Prosciutto bone or ham hock
1 onion, cut in half
1 celery stalk
1 medium carrot
1 bay leaf
1 cup extra-virgin olive oil
6 oz. button mushrooms, cleaned and quartered
2 tsp. porcini powder, divided
1 tsp. Gray salt
brussels sprouts, blanched and quartered
1/2-cup carrots, diced small
1/2-cup onion, diced small
2 oz. prosciutto, diced small
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 14 oz. can whole tomatoes
2 cups chicken broth
1/2-cup Raditori pasta
2 cups fresh spinach
Directions:
1. Cover dried beans with cold water.
2. Bring to a boil, cover, remove from heat and
let stand 1 hour, then drain.
3. Return beans to large pot with 2 quarts
water, prosciutto bone, onion half, celery, carrot
and bay leaf.
4. Simmer gently, uncovered, until beans are
tender (about 1-1/2 hours).
5. Allow beans to cool in broth.
6. Heat half the oil in a large pot and sauté
mushrooms with half the porcini powder and half
the salt. Do not move the mushrooms until they
have caramelized on the bottom.
7. When the bottoms are caramelized, toss
them and continue to cook for about 5 minutes.
8. Remove from pan and set aside.
9. Heat remaining oil in pot.
10. Sauté Brussels sprouts with remaining salt
until caramelized (about 5 minutes).
11. Remove from pan and set aside.
12. In the same pot add carrot and onion and
cook for 5 minutes.
13. Add prosciutto, garlic, porcini powder and
thyme.
14. Add tomatoes and chicken broth, then add
beans and bring to a boil.
15. Add Radiatori, reduce heat and simmer until
cooked.
16. To serve, spoon Brussels sprouts,
mushrooms and spinach on top of minestrone in
soup bowls.
Chef's note: When you buy dried porcini
mushrooms, place the broken pieces or bag dust
into a clean coffee grinder and make your own
porcini powder.
~~~~~~~~~~~~~~~~~~~~~ENjoy!!