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Porcini mushrooms from Velebit mountain in chestnut cream

by Gogo on November 1, 2010

in Carbs,EatIstria Recipes

A delicious recipe with porcini and chestnuts, and few ideas how to prepare mushrooms in unusual way // Donosim vam jedan slastan recept sa vrganjima i kestenima, i još par ideja kako iskoristiti gljive na neobične načine.

Hiking or any walk in untouched nature is an activity that slows the hectic pace of your life, it resets your body and mind, it gives you new energy, force and meaning… I could mention more of this self-help-new-age stuff and you can believe me or not, because maybe your Zen is laying down on couch and watching your favorite TV show until you fell asleep. But, if you read this blog you like to eat good and one thing you can not deny – in autumn it is worth to take a walk in the nature because you can find a lot of delicious mushrooms.

Lutanje planinama ili bilo kojom netaknutom prirodom aktivnost je koja usporava tempo života, resetira tijelo i um, daje ti polet, snagu, novi smisao… Mogu još nabrajati puno tih self-help-new-age frazetina i vi u to možete vjerovati ili ne, jer je možda vaš Zen ležanje na kauču i gledanje serija do iznemoglosti. Ali, čitate ovaj blog jer volite dobro jesti a jednu stvar mi ne možete poreći – u prirodu se ujesen isplati ići ako ne zbog fizičke aktivnosti a ono zbog toga što možete nabrati brdo slasnih gljiva.

Velebit mountain mushrooms

Few weeks ago I spent a weekend on Velebit, a mountain on the Adriatic coast between Rijeka and Zadar I am especially fond of. The weather was ideal, the Sun came after a lot of rain so there was plenty of mushrooms. We found three types of mushrooms – Parasol mushrooms (Macrolepiota procera), porcini (Boletus edulis) and field mushroom (Agaricus campestris), all easily recognizable and practically impossible to confuse them with some poisonous mushroom. Here are few recipes with them.

Prije par tjedana proveo sam jedan vikend na Velebitu, planini koja mi je najviše prirasla srcu od svih koje sam vidio po svijetu. Vrijeme idealno, sunce nakon obilnih kiša učinilo je svoje i gljiva je bilo na svakom koraku. Nabrali smo sunčanice (Macrolepiota procera), vrganje (Boletus edulis) i poljske pečurke (Agaricus campestris), sve gljive koje se vrlo lako prepoznaju i gotovo ih je nemoguće zamijeniti sa otrovnim gljivama. Evo što sam spremio s njima.

Porcini mushrooms in chestnut cream // Vrganji u kremi od kestena

Slit the shell of chestnuts with knife, cooked them in water for 40 min and then clean the shell and the skin beneath. It is easier to say it than do it. A much easier way is to cook the chestnuts in a microwave with Crisp option (it is how Whirlpool calls it), which means you get an oven plate made of special material that heats up and heats the food from beneath. Put the chestnuts in that plate, cover with plastic wrapping foil and cook for 18 min on maximal power (850 W). Leave them covered another 5 min. You will see that the skin will come off very easily.

Kestene zarezati nožem, kuhati u vodi 40 minuta i očistiti. To je lakše reći nego učiniti. Puno je lakše ako imate mikrovalnu sa Crisp opcijom (tako se to zove kod Whirlpoola) što znači da uz pećnicu dobijete jedan okrugli pleh od specijalnog materijala koji se zagrije i peče namirnice od dolje. Stavite kestene u taj pleh, pokrijte ih sa plastičnom folijom i stavite na 18 min na maksimalnu snagu mikrovalne (850 W). Nakon toga, ostavite ih da odstoje još 5 min pokriveni. Vidjet ćete da će se kesteni čistiti sami od sebe.

Vegetable stock

While you cook the chestnuts, prepare a light vegetable stock with carrots, onions and a bit of celery root.

Dok se kesteni kuhaju staviti kuhati blagi povrtni temeljac sa mrkvom, lukom i malo celera.

Cooking chestnut with rosemary

Cook cleaned chestnuts in the vegetable stock for another 10 min with a rosemary branch. Dice half of the porcini, add them to the chestnuts and cook everything for 5 min.

Očišćene kestene staviti kuhati u temeljac još desetak minuta sa grančicom ružmarina. Isjeckati pola vrganja na kockice, dodati kestenima i kuhati sve zajedno još 5 min.

Diced Porcini mushrooms

Blend chestnuts and porcini in a cream. The cream will be very dense so you have to dilute it with the stock, add salt to your taste and cook for another 5 min. Add more stock if needed.

U blenderu pretvoriti kestene i vrganje u kremu. Krema će biti jako gusta pa je valja razrijediti sa povrtnom juhom, dodati soli koliko treba i vratiti na vatru da se kuha još 5 minuta. Po potrebi nadolijevati temeljac.

Fresh porcini in chestnut cream

Slice rest of the porcini on 5 mm thick slices. Serve the sliced on plate and pour over the cream that has to remain dense because we don’t want to get a soup. At the end pour over a spoon of some excellent extravirgin olive oil, preferably spicy and bitter (for example from Bjelica/Bianchera olive variety) to contrast the sweetness of porcini and chestnuts. Ground some pepper on top and garnish each plate with a branch of fresh rosemary.

Isjeckati ostatak vrganja na fete debele oko 5 mm. Servirati na tanjur i politi ih kremom koja mora ostati gusta jer ne želimo dobiti juhu. Na kraju politi dobrim ekstra djevičanskim uljem po mogućnosti da je pikantno i gorko (recimo od sorte bjelice), to će dobro kontrastirati slatkoći vrganja i kestena. Popapriti. Ukrasiti svježom grančicom ružmarina.

Porcini carpaccio // Carpaccio od vrganja

Very simple. Cut porcini in 5 mm thick slices, arrange them on the plate, pour over some good extravirgin olive oil and grate over some Parmiggiano Reggiano. Pepper to your taste.

Jednostavno da ne može biti jednostavnije. Narezati vrganje na 5 mm tanke fete, poslagati ih po tanjuru, politi dobrim maslinovim uljem i na grubo naribati Parmiggiano Reggiano. Popapriti.

Porcini carpaccio

Creamy porcini risotto without cream // Kremasti rižot od vrganja bez vrhnja

Do not use a heavy cream to make your porcini risotto creamy! It’s a sin! Just like in the first recipe, cook diced porcini in the vegetable stock, blend everything and then add this porcini cream little by little while the rice is cooking. In that way the rice will much easier absorb the flavor of porcini.

Ni u kom slučaju ne koristite vrhnje da biste dobili kremastu konzistenciju rižota! O ne! Pola vrganja kao u prvom receptu skuhajte u povrtnom temeljcu, izblendajte i potom dodavajte dobivenu kremu vrganja malo pomalo rižotu. Riža će na taj način vrlo lako poprimiti okuse vrganja.

Porcini in dices and cream

Creamy porcini risotto without cream

Grilled parasol mushroom with and egg // Pečena sunčanica sa jajem na oko

Grilled parasol mushroom with and egg

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{ 1 comment… read it below or add one }

wineandfood4u November 1, 2010 at 13:57

Carpaccio od vrganja! o daaaa….. voooliiiimmmm njammmm ..
slinim po tipkovnici… 🙂

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