PORCINI-RUBBED RIB-EYE
Provided by Anne Burrell
Categories main-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
- Heat a saute pan or cast-iron skillet over high heat until very hot.
- Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
- Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.
PORCINI BUTTER
Categories Condiment/Spread Dairy Mushroom Easter Vegetarian Father's Day Winter Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
- In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
- Variations:
- Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
- • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
- • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
- • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)
PORCINI, THYME BUTTER
This is a compound butter. It can be frozen for future uses. Use it on fish, chicken, steak, vegies,rice or spread it on bread!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Soak mushrooms in water for 15 minutes. Remove them and squeeze excess water from them. Reserve liquid. Rinse mushrooms to remove any grit and chop finely. Strain liquid through a very fine sieve.
- In a saucepan simmer liquid, mushrooms, garlic and thyme till reduced to 1 tablespoon of liquid. Cool mixture.
- Mash the cooled mixture with the butter and season with salt and pepper.
- Place mixture in a freezer zip lock storage bag making a log inside of bag. Squeezing all air out. Can be frozen up to 1 month. Just take a slice when needed.
Nutrition Facts : Calories 82.5, Fat 9.2, SaturatedFat 5.8, Cholesterol 24.4, Sodium 65.8, Carbohydrate 0.2, Protein 0.1
PORCINI-CRUSTED COD WITH THYME-BUTTER SAUCE RECIPE - (4.2/5)
Provided by á-31592
Number Of Ingredients 10
Steps:
- Place mushrooms in a spice grinder or food processor, and pulse until finely ground. Sprinkle cod with ground mushrooms, salt, and black pepper. Heat oil in small skillet over medium-high heat. Add cod and cook, turning once, just until opaque in center, about 6 minutes. Transfer cod to plate. Add wine, broth, and thyme to skillet; bring to boil and cook, stirring constantly, until reduced to 1 tablespoon. Remove skillet from heat and swirl in butter. Pour sauce over fish and serve immediately.
PORCINI BUTTER
This is wonderful on bread, vegetables or atop a steak. Beef broth may be used in place of chicken broth.
Provided by OhSusannah
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl combine porcinis and broth; let stand 30 minutes.
- Drain mushrooms, reserving broth, and place in food processor.
- Strain broth and reduce over medium heat to 3 - 4 tablespoons.
- Add broth to food processor and process to puree.
- Add butter and process to blend.
- Transfer to serving dish and use as a topping.
- Store in refrigerator.
Nutrition Facts : Calories 117.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 99, Carbohydrate 2.8, Fiber 0.4, Sugar 0.9, Protein 1.1
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