RECIPES BY BORDE
- 3 glass jar of freeze-dried porcini Quick and Cook
- 1 bunch parsley, finely minced
- 2 cloves garlic, minced
- 1 1/2 teaspoons butter
- 1/2 cup of water
- Salt and pepper to taste
PREPARATION TIME 30 MIN - COOK TIME 20 MIN – EASY TO PREPARE
Rehydrate the Porcinis according to package instructions and reserve the liquid. Set aside several slices of the rehydrated mushrooms for garnish. Roughly chop the sliced mushrooms. In a saucepan, combine 3 cups water with the reserved porcini rehydration liquid. Add the diced potatoes, garlic, and both the white and dried mushrooms. Simmer for 20 minutes, or until the potatoes are soft.
Blend, using an immersion blender, until the mixture is smooth. Add the cream and salt and pepper to taste.
Transfer the cream to serving bowls and serve, garnished with a slice of porcini.
The Persillade can be served on its own as an accompaniment to your meal, makes an excellent topping tossed in pasta dishes, or can be blended with heavy cream for a full flavored white sauce for meat dishes..