A slightly different but still easy twist on turkey soup. Use turkey stock if you made some.
1/4 cup dried porcini pieces
water and/or stock (turkey or chicken)
olive oil
8-10 cloves garlic, minced
3 medium carrots, sliced
3-4 cups shredded cooked turkey
1/2 lb cut pasta (rotini is nice)
1/4 cup marsala
Salt and pepper to taste
Heat a little water and pour enough over the porcini pieces to just cover them. Mince the mushrooms when they are nice and soft and be sure to reserve the soaking liquid.
While the mushroom soak, heat some olive oil in a soup pot, then add the garlic and saute over medium-high heat for 2 minutes or so. Add the garlic, carrots, and several cups of water or stock. Bring to a boil, then simmer for about 10 minutes. Add the turkey and pasta and boil until the pasta is tender, about 10 more minutes. Add the marsala and salt and pepper to taste.
Serves about 6.
Showing posts with label porcini. Show all posts
Showing posts with label porcini. Show all posts
Monday, November 29, 2010
Thursday, April 9, 2009
Gouda and Porcini Quiche
Local eggs, milk, and cheese are pretty much always easily available around here, making quiche and its relatives an easy locavore meal.
1 deep 9-inch pastry shell
1/4 cup dried porcini mushrooms
1 medium onion, sliced lengthwise
Salt and pepper to taste
4 eggs
1 cup whole milk
3/4 cut shredded Gouda
Preheat the oven to 375 degrees. Uses a fork to make pricks in the pastry shell, then prebake for about 12 minutes.
Place the mushrooms in a bowl and add boiling water until they are just covered. Let stand for 5-10 minutes, then drain and mince.
Heat a little olive oil in a skillet and saute the onion for 4-5 minutes. Add the minced porcinis and salt and pepper to taste.
Beat the eggs and milk together in a bowl.
After prebaking the pastry shell, spread the Gouda in the bottom. Spread the onion and porcini mixture over the cheese, then pour the egg and milk mixture over the vegetables. Bake for 30-40 minutes, until the quiche is cooked through in the center. If you are concerned about spillage in the oven, place the pie plate on a cookie sheet covered with foil.
Serves 4.
1 deep 9-inch pastry shell
1/4 cup dried porcini mushrooms
1 medium onion, sliced lengthwise
Salt and pepper to taste
4 eggs
1 cup whole milk
3/4 cut shredded Gouda
Preheat the oven to 375 degrees. Uses a fork to make pricks in the pastry shell, then prebake for about 12 minutes.
Place the mushrooms in a bowl and add boiling water until they are just covered. Let stand for 5-10 minutes, then drain and mince.
Heat a little olive oil in a skillet and saute the onion for 4-5 minutes. Add the minced porcinis and salt and pepper to taste.
Beat the eggs and milk together in a bowl.
After prebaking the pastry shell, spread the Gouda in the bottom. Spread the onion and porcini mixture over the cheese, then pour the egg and milk mixture over the vegetables. Bake for 30-40 minutes, until the quiche is cooked through in the center. If you are concerned about spillage in the oven, place the pie plate on a cookie sheet covered with foil.
Serves 4.
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