Porcini and Lion's Mane Mushrooms
Ingredients
- Porcini Mushrooms 1/3 oz
- Lion's Mane Mushrooms 2/3 oz
- Water (boiling) 4 cups
- Olive Oil (high temp) 1/2 cup
- Onions (diced) 2 med.
- Tomatoes (diced) 2 large
- Garlic (minced) 1 tbs
- Cumin Seed (crushed) 1/2 tsp
- Chili Powder 1/4 cup
- Salt 1 1/2 tsp
- Pepper 1/3 tsp
- Madera Wine 2 oz
- Black Beans 12 oz
- Cocoa Powder (optional) 2 tsp
- Green Onions (chopped) 1/4 cup
Instructions
Rehydrate Your Mushrooms
- Start by putting the dried mushrooms in a bowl, add the boiling water on top and push it down and toss gently in the water, let rehydrate for 15 minutes.
- (Porcini are wild harvested and may have some remaining sand or grit, this will float to the bottom of our broth.)
- After 15 minutes we're gonna take out our mushrooms from the liquid, being careful to not disturb the bottom of the broth.
- Put the mushrooms on a cutting board and rough chop them.
Build Flavor
- In a pan, put oil, and heat till smoking hot. add in your mushrooms and onions, sauté till the onions are transparent.
- Add in your cumin and chili powder, do not burn!
- Add in your 1/2 of the Madera wine, and reduce down.
- Add in your garlic, tomatoes, some of your salt and pepper, a little more oil, and sauté until the tomatoes are soft (3–5 min.).
Integrate Ingredients
- Add in your beans, crush 20% with the back of a large spoon.
- Add 50% of your broth from rehydration (decant— pour gently off the top, careful not to disturb the sediment), then simmer for 5 min.
Finish & Adjust
- Add in your green onions, sauté for less than a minute before serving.
- Adjust your Salt and Pepper.
Serve
Serve with shredded cheese, sour cream, Pico de
Gallo, Tortillas, ETC...
ENJOY!!