How can you turn porcini mushrooms into a Michelin-starred dish? One of Umbria's best chefs, Ada Stifani, has the answer: here are her trade secrets for cooking them together with “spunzali” (leeks), including how to use the scraps.
Porcini mushrooms and leeks
Ingredients for 4 people
- 3 leeks
- 200 g smoked butter
- 2 g smoked salt
- 300 g leek scraps
- 100 g chicken broth
- 100 g cream
- 100 g milk
- salt to taste
- 5 cl lemon juice
- 2 whole porcini mushrooms
- 10 cl porcini mushroom stock
- Charcoal oil
Cook the leeks with the butter in a vacuum bag for about two hours at 80°C.
Recover the leek scraps and toast them in a pan. Then place them in a saucepan with the chicken broth, cream, and milk.
Once cooked, blend to obtain a sauce. Add the lemon and season with salt.
When ready to serve, grill the leeks, arrange them on a plate, and pour the leek sauce over the mushroom stock.
Arrange the sliced porcini mushrooms on top and season with salt and charcoal oil.
Contact
Ada Gourmet
Via del Bovaro 2, 06121 Perugia, Italy
Tel: +39 3493130982
