Duck Prosciutto? Fresh Porcini Mushrooms?

We add dried porcini's to our spaghetti sauce. I've just put some in a
chicken soup seasoned with chile, garlic and onion that turned out great.
I'm sure the fresh would be even better.

Here's a link that claims they will freeze for several months:

http://www.foodreference.com/html/artmushrooms2.html

"Mushrooms can be frozen but they must be cleaned, cooked, and placed in a ½
cup or 1 cup container to freeze. Don't forget to mark the date on the
container, frozen mushrooms will last several months."

Anne Lurie wrote:

[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the
truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

Sooooo....... I have 15 lb. (about a bushel) of fresh whole porcini
(cepes)
mushrooms -- and 15 packages of duck prosciutto (dry-cured moulard duck
breast).

Can anyone help me with suggestions for cooking these? Please! The duck
prosciutto is cryovac-packed, so it will hold in the fridge for a few
months, but the mushrooms are fresh!

Anne Lurie
Raleigh, NC

--
Diane

Leaving aside any ethical implications, you should check out cookbooks by
Antonio Carluccio. He is a UK-based restaurateur and chef, and his books
have lots of recipes for wild fungi. I think he even has a book
specifically about cooking with wild mushrooms, BICBW.

Remsleep

On Sat, 07 Feb 2004 03:29:08 GMT, Dave Christian
wrote:

In article ,
says...

"Dave Christian" wrote in message
...

There may be an issue with taking back a delivered shipment of food.

That's not really the point, is it?

Yes, it was the point of the post to which I responded.

Two words:

Honesty and Integrity.

PJ

I did call Dartagnan -- it was their suggestion to keep the mushrooms,
which would be worthless by the time they were picked up & redelivered (not
to mention that there may be health code violations, since the mushrooms
were not packaged, just loose in crates). The company also agreed that it
was not cost-effective for them to bother paying freight charges twice for
the duck prosciutto.

Anne Lurie
Raleigh, NC


"Anthony" wrote in message
...

"Anne Lurie" wrote in message
...
[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the
truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

You didn't perhaps think of calling Dartagnan and.................nah,
forget it

I figured you had done this Anne. Thanks for posting it.


In article ,
AMcom says...
I did call Dartagnan -- it was their suggestion to keep the mushrooms,
which would be worthless by the time they were picked up & redelivered (not
to mention that there may be health code violations, since the mushrooms
were not packaged, just loose in crates). The company also agreed that it
was not cost-effective for them to bother paying freight charges twice for
the duck prosciutto.

Anne Lurie
Raleigh, NC


"Anthony" wrote in message
...

"Anne Lurie" wrote in message
...
[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the
truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

You didn't perhaps think of calling Dartagnan and.................nah,
forget it

HI Anne,

I don't know how high in carbs figs are, but a fig stuffed with goat or
bleu cheese and wrapped in proscuitto sounds delicious to me.

I have a great recipe for wild mushroom pasta. Maybe you can use a low
carb pasta?

Heidi


Wild Mushroom Pasta

1/3 c. unsalted butter

4 cloves garlic, minced

¼ c. shallots

1 lb mushrooms

4 oz. Reggiano Parmesan cheese

1/3 c. parsley

1 T. cornstarch

2 T. heavy cream

8 oz. Pasta



Sauce

1 c. vegetable stock

2 T. oyster sauce

2 t. tomato paste

½ t. sugar

¼ c. shredded basil leaves

1 t. minced thyme



Advanced Prep--can be done up to 8 hours ahead

In a small bowl, combine the butter, garlic, and shallots.

Cut the mushrooms into 1/8 thick slices and set aside.

Set aside the cheese, parsley, cornstarch, cream, and pasta.

In bowl combine all sauce ingredients.



Final steps:

Shave the cheese (should be about ¾ c). Chop the parsley. Combine
cornstarch w/ 1 T. cold water. Bring 4 qts water to rapid boil. Cook
pasta according to instructions on package. When pasta loses its raw
texture but is still slightly firm remove from heat and drain.

Meanwhile, place a 12 or 14-inch sauté pan over high heat. Add the
butter mixture and sauté until garlic begins to sizzle but not brown.
Add the mushrooms and sauté until they absorb the butter. Reduce heat
to medium and sauté until the mushrooms wilt, about 5 mins.

Add the pasta to the mushrooms, stir and toss evenly. Add just enough
of the cornstarch mixture so that the sauce forms a thin glaze on the
pasta. Stir in the cream and the cheese . Taste and adjust for
seasonings, especially salt (I always add salt and pepper).








Anne Lurie wrote:

[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

Sooooo....... I have 15 lb. (about a bushel) of fresh whole porcini (cepes)
mushrooms -- and 15 packages of duck prosciutto (dry-cured moulard duck
breast).

Can anyone help me with suggestions for cooking these? Please! The duck
prosciutto is cryovac-packed, so it will hold in the fridge for a few
months, but the mushrooms are fresh!

Anne Lurie
Raleigh, NC