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This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste.
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
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Get Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe from Food Network
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With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.
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Get Spinach and Ricotta Gnudi Recipe from Food Network
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Get Rigatoni and Cheese Recipe from Food Network
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce.
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Get Gorgonzola and Porcini Mushroom Risotto Recipe from Food Network
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Try Chef John's recipe for braised short ribs with porcini and tomatoes for a triumph of flavor and taste!
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Get Buckwheat Soup with Porcini, Beef and Kale Recipe from Food Network