Porcini Sacchetti with Mushroom Dashi and Sautéed Dandelion Greens
Our Porcini Sacchetti in a dandy mushroom dashi. SKU #25011
Ingredients
- 8 Porcini Sacchetti 25011
Mushroom Dashi
- 2 Qts Water hot
- 2 oz Mushrooms dried
- 1 Ea Kombu Seaweed Leaf
- 1 TSP Ginger sliced
- 2 Ea Garlic Cloves crushed
- 1 Ea Scallion sliced lengthwise
Mushroom Essence
- Reserved Contents of Dashi Recipe
- 2 TBSP Soy Sauce
- 2 TBSP Water
Finishing Ingredients
- 32 Pieces Porcini Sacchetti 25011
- 2 Cups Dandelion Greens washed, dried and chopped
- Pinch Salt & Pepper
- 12 3 per plate Basil fresh leaves
Instructions
Mushroom Dashi:
- Place all ingredients in a container large enough to hold them.
- Weigh down the mushrooms with a plate. Refrigerate overnight. Strain and reserve the contents to make the mushroom essence.
Mushroom Essence:
- Place the strained mushrooms, ginger, garlic and scallion on a sheet pan and roast in a 350° F oven for 20-30 minutes. (Remove the Kombu Seaweed leaf.)
- Add the roasted ingredients into a high speed blender along with the soy sauce and water.
- Blend until a smooth paste. Add water if needed so the ingredients can blend into a paste.
To Serve:
- Place the dashi in a sauce pan. Bring to a simmer and add salt and pepper.
- Boil the Porcini Sacchetti for approx. 3 minutes and add to the dashi.
- Add 2 cups of cleaned and chopped dandelion greens.
- Arrange 8 Sacchetti in a shallow entrée bowl and ladle 4 oz. of broth and some dandelion greens over the pasta.
- Garnish with fresh basil leaves and 1 Tbsp of mushroom essence.
Tried this recipe?Let us know how it was!