Quick Cuisine: Porcini Mushroom and Spinach Sauce
This recipe feels fancy because of the dried porcini mushroom, but really, its quite simple. You can also use a dried mushroom mix that has porcini and the result is just as nice. Fresh porcini mushrooms cost a small fortune so I use dried (just 30 grams) and stretch it into a quick broth which I then reduce with spinach and a touch of cream to make a luscious sauce. The sauce can be used on pasta, a topping for bruschetta, or paired with grilled chicken or beef. It all comes together in less than 20 minutes which makes this a fancy but quick cuisine winner. Enjoy!
Ingredients:
30 grams/ 1oz. of dried porcini mushrooms (you can also use a porcini/mushroom mix)
110ml/1/2 cup boiling water
1 Tablespoon olive oil + 1 teaspoon of butter (Nota Bene: you can also just use all olive oil or all butter)
1 kub or or 1/4 of a mushroom bouillion cube (less is more, one whole bouillon cube is way too much salt)
75 grams/1 cup of fresh baby spinach
2 Tablespoons of heavy cream
Garnish: parmigiano cheese and black pepper
Directions
In a large bowl, mix the dried mushrooms and the boiling water and set aside for about 10 minutes. The mushrooms should expand. Once they expand fully, take the mushrooms out - but save the broth! Add the bouillion cube to the water and let it sit. In a skilled heat the olive oil and butter together and when melted and starting to bubble, add the mushrooms. Let these cook and start to sear a bit, about 4-5 min on each side on medium-high heat. Then slowly add the mushroom broth and let the water reduce by half, about 4 minutes while stirring. Add the spinach and the cream and cover for one minute to let the spinach wilt. Uncover and stir. Let the liquid reduce to the desired amount, which for me is about 4 minutes (its not super thick, but not runny either). Serve immediately. Garnish with cheese and black pepper. Yum!