Our Recipes

Always keep a packet of Bruschi’s Dried Porcini Mushrooms inte kitchen. Our mushrooms have been carefully selected and this makes it easier for you to prepare excellent dishes. We here-below propose some simple quick and tasty recipes to prepare.

Preliminary preparatione of mushrooms (this is valid for every type of dish)

Leave the mushrooms to soak and soften in a dish of warm water, when softened squeeze out the water, and throw away the water in the dish. Repeat this at least two or three times..

Diced pork with mushrooms - (for 4 people)

Lightly fry a chopped onion in 50 grams of butter and a spoonful of olive oil. Add a little water and let it evaporate. Add 25 grams of mushrooms, previously soaked and softened in water, salt, pepper, a peeled tomato and meat extract or stock cube simmer for about is minutes. Add the pieces of pork which should have been previously tossed in salt and pepper and sprinkled with flour, then cook in butter at a low flame.

Stewed rabbit with mushrooms - (for 4 people)

Cook the pieces of rabbit (previously cut, salted, peppered and sprinkled with flour) in 50 grams of butter and a little olive oil. Add a glass of dry white wine and leave to evaporate. Continue to cook for 30 minutes adding water from time to time and letting it evaporate each time. Now add 25 grams of mushrooms, previously soaked and chopped, some small peeled potatoes meat extract (or stock cube) and a little chopped parsley. Cook for about another 15 minutes until all has blended together well.

Mushroom “pie” - (for 4 people)

Cook slowly 50 grams of mushrooms softened in butter together with a little chopped parsley. Add salt, pepper and flour with some meat extract (or stock cube). Beat together 2 egg yolks mixed with milk and pour on to the “pie”. Cook in the oven.

Quails with mushrooms - (for 4 people)

Slowly cook in butter 6 quails add salt and pepper. Add a glass of withe wine and let it evaporate. Add a little flour and chopped parsley, 25 grams of soaked mushrooms, 2 boiled eggs cut into cubes and a little meat extract (or stock cube). At the same time fry half a soft bread roll in butter for every quail that is cooking. Lastly fill these rolls with the quails and mushrooms.

Chicken with mushrooms and rice - (for 4 people)

Cook a chopped onion in olive oil with a slow flame. Add two small chickens already cut up into pieces, salt and pepper. Add 25 grams of mushrooms previously soaked and chopped, two peeled tomatoes, meat extract (or stock cube) and chopped parsley. Continue to cook for another 15 minutes. Mix everything into 200 grams of rice previously cooked in broth. Sprinkle with parmesan cheese.

Meat sauce with mushrooms

Fry an onion in a small quantity of butter. Add the mushrooms which have previously been soaked, a little olive oil, salt and pepper. Cook for about 10 minutes. Add the tomato pulp and water a little at a time but as much as you need to season the quantity of pasta or rice that you want to prepare. Cook slowly and blend together for about an hour.

Polenta with mushrooms and sausage - (for 4 people)

Fry a small sliced onion in 50 grams of butter. Add 200 grams of sausage previously cut into pieces, 25 grams of mushrooms previously soaked, salt, pepper, a little meat extract (or stock cube), 2 peeled tomatoes and a little chopped parsley. Pleace the Polenta cut into slices into an oven-proof dish. Cover the Polenta with the sauce you have prepared and slices of mozzarella cheese. Heat in the oven.

Stewed meat with mushrooms

Lightly fry a 100 grams of smoked diced bacon in 50 grams of butter. Remove the bacon and add 800 grams of meat cut into pieces and sprinkled with flour. Cook the meat adding a glass of red full bodied wine. When the wine has evaporated add the previously browned bacon, 12 little onions, 25 grams of soaked mushrooms, a little meat extract (or stock cube), 2 peeled tomatoes, add a pinch of chopped parsley. Continue to cook with a low flame.

Mushroom omelette - (for 4 people)

Lightly fry 25 grams of mushrooms previously soaked, in 50 grams of butter and a glass of olive oil. Add salt, pepper, a little chopped parsley and meat extract. Beat four eggs mixed with a spoonful of milk, pour onto the mushrooms and continue to cook.