The Delicious Practice of Marinated Porcini in Brine
Marinated porcini in brine has a rich flavor and tender taste, and is very popular in the international market. For people whose eating habits tend to be rich in flavor and pay attention to convenient cooking, marinated porcini in brine can be transformed into a variety of dishes through processing and matching. This article will introduce you in detail the delicious practices of marinated porcini in brine from pretreatment techniques to specific recipes.
The pretreatment of marinated porcini in brine will directly affect the final taste. This step is a prerequisite for good food. First, you need to soak marinated porcini in brine in cold water for four to six hours, and change the water two to three times during this period until the excess salt is completely removed to prevent the finished product from being too salty. After soaking, rinse the remaining salt on the surface with flowing water, and then gently squeeze the water. There is no need to squeeze dry here. Retaining a small amount of water can keep the bacteria tender, and then cut into thin slices or small pieces according to the needs of the recipe. During pretreatment, you can add some freshening tips, such as adding a tablespoon of apple vinegar or lemon juice in the last hour of soaking, which can not only neutralize the remaining salty taste, but also stimulate the umami of porcini. The treated porcini bacteria can be squeezed out of water and stored in cold storage for one to two days, which is convenient for access at any time.
Creamy mushroom pasta with porcini:
Ingredients: 200 grams of pretreated marinated porcini in brine, 200 grams of pasta, 50 grams of butter, 1/2 diced onion, 3 cloves of sliced garlic, 3 cloves, 200 ml of light cream, 30 grams of parmesan cheese, 10 grams of minced parsley, a pinch of salt and black pepper.
Steps:
1. Cook the pasta according to the packaging instructions until it is eight minutes cooked with a little hard core, remove it and stir in a tablespoon of olive oil and set aside.
2. Melt the butter in the pan, add the diced onion and fry until transparent, add the garlic slices and stir-fry, pour in the porcini slices and stir-fry for 2 minutes until the water is dry.
3. Pour in the light cream and bring to a boil over low heat, add a little salt and black pepper to taste, add the cooked pasta and stir-fry evenly, so that each noodle is wrapped in sauce.
4. Sprinkle with parmesan cheese and chopped parsley before leaving the pot, and you can also use it with fried bacon to increase the flavor level.
Roasted porcini mushrooms with vanilla butter:
This oven dish is simple to operate and can highlight the original flavor of porcini mushrooms. It is suitable for pairing with steak or as an appetizer.
Ingredients: 250 grams of pretreated marinated porcini in brine, 80 grams of butter, 2 sprigs of rosemary, 5 grams of thyme, 5 cloves of minced garlic, 1 lemon, 2 tablespoons of olive oil, a pinch of salt and black pepper.
Steps:
1. Preheat the oven to 200℃, spread the porcini slices flat on the baking sheet, brush with olive oil, sprinkle with a little salt and black pepper.
2. After the butter melts, add minced garlic, chopped rosemary and thyme, squeeze in half of the lemon juice and mix well to make vanilla butter.
3. Pour the vanilla butter evenly on the porcini mushrooms and bake in the oven for fifteen to twenty minutes until the edges of the mushrooms are slightly scorched.
4. After baking, squeeze the remaining lemon juice and sprinkle with a little chopped parsley. It can also be eaten with baked potatoes or steak.
After marinated porcini in brine is pretreated to remove salt, its rich flavor can blend perfectly with cream, cheese or meat. Whether it is classic pasta or oven dishes, marinated porcini in brine can be the highlight of the table through simple seasoning and cooking.
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