Low Carb Porcini Cream. True Story: Close to 45 years ago I was in a Wild Oats grocery in Boulder, CO and they had a large jar of some ole dried out mushrooms-but they were very expensive. Being the curious type I opened the jar to smell them. Ye Gads, I had never smelled anything so heavenly. I bought a very small container having no idea at the time what to do with them. Really, all I wanted was to open them periodically just to get another whiff. Remember, this was way before the internet and though I worked in a restaurant at the time, I was in the front end waiting tables. I don’t remember when I started using them and when I did it was like…whoa, I wish I had started earlier.
I use dried porcinis in many dishes and I do make my own dust with them and you can buy the dust here: Pistol River Porcini Dust. Just adding dust to regular sautéed mushrooms is terrific, let alone the myriad other things you can add it to. It is my opinion that the highest and best use for this porcini cream is napping a filet mignon or any other steak. One of the reasons you see filets wrapped in bacon is to give them flavor and with this cream that is definitely not necessary. The reason I often prefer powder to dried mushrooms is…and please see: USING SURFACE AREA TO YOUR ADVANTAGE
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 C Heavy Cream
- 2 t Beef Base (Or To Taste)
- 1½ Oz Dried Porcini Mushrooms
- 2 t Porcini Dust
- 3-4 T Hot Water
- Cracked Pepper
- Soak dried mushrooms in hot water about 10-15 minutes. DON'T throw any of the water away.
- Simmer all ingredients until slightly thickened and desired consistency is reached. Taste & correct if necessary.
- 6 Servings
- 274 Calories, 1.6g Protein, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
- From this basic recipe you can add sautéed mushrooms, shallots, or whatever else you might want.
- As this is used to nap steaks I believe it will do six servings quite nicely. Pictured is a filet mignon.
- Be sure not to let the gravy get too thick because as it cools it gets even thicker but you can always add a tad or water.