Tag Archives: porcini mushrooms

Low Carb Porcini Wine Cream

Low Carb Porcini Wine CreamLow Carb Porcini Wine Cream. This is the same basic sauce as the Porcini Cream except we are subbing chicken base for beef base and adding dry white wine. You are looking at a beautiful veal loin chop and the smooth version is over the Easy Chicken Cordon Bleu.  Stuff a Flaxseed Meal Crêpe with anything savory and top it with this…Oh Good Grief.  There are a million (not really) variations of this sauce and I have probably, at some time or another, used them in the restaurant.  It gets kind of fun to name a dish if you are using it as a nightly or weekly special. You also might try smothering Spaetzle & adding lots of fresh cracked pepper.  OK, my mind is going nuts thinking about all the possibilities so…let your own minds wander a little-mine needs a rest.

You might take a quick peek while you’re here looking  Biscuits, Eggs & Sausage Gravy

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Porcini Wine Cream
Print
Ingredients
  1. ¼ C Heavy Cream
  2. ¼ Hot Water
  3. 1 T Dry White Wine
  4. ¼ t Chicken Base
  5. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms
  6. ⅛ t Pepper
Instructions
  1. If using dried porcini mushrooms add them to hot water 10-15 minutes or until softened. DO NOT throw the liquor away, put it into the cream.
  2. If using porcini dust disregard the hot water. and add all ingredients to sauce pan, reducing slightly.
  3. 1 Serving
  4. 260 Calories, 0.0g Protein, 24.0g Fat, 0.2g Carbs, 0.0g Fiber, 0.2g Net Carbs
Notes
  1. As recipe is for 1 serving simply multiply by number needed.
  2. As you can see I used porcini dust for the Cordon Bleu.
  3. Add a little lemon juice to enhance for a creamed seafood dish.
Low Carb Scams https://low-carb-scams.com/

Low Carb Porcini Cream

Low Carb Porcini CreamLow Carb Porcini CreamLow 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.

Oregon Pistol River Porcini PowderI 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.

Porcini Cream
Print
Ingredients
  1. 2 C Heavy Cream
  2. 2 t Beef Base (Or To Taste)
  3. 1½ Oz Dried Porcini Mushrooms
  4. 2 t Porcini Dust
  5. 3-4 T Hot Water
  6. Cracked Pepper
Instructions
  1. Soak dried mushrooms in hot water about 10-15 minutes. DON'T throw any of the water away.
  2. Simmer all ingredients until slightly thickened and desired consistency is reached. Taste & correct if necessary.
  3. 6 Servings
  4. 274 Calories, 1.6g Protein, 2.2g Carbs, 0g Fiber, 2.2 Net Carbs
Notes
  1. From this basic recipe you can add sautéed mushrooms, shallots, or whatever else you might want.
  2. As this is used to nap steaks I believe it will do six servings quite nicely. Pictured is a filet mignon.
  3. 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.
Low Carb Scams https://low-carb-scams.com/

Low Carb Chicken Cordon Bleu

Low Carb Chicken Cordon BleuLow Carb Chicken Cordon BleuEasy Low Carb Chicken Cordon Bleu is one of those dishes that many people find intimidating and it does not have to be.  This is about as simple a recipe as it gets.  Most people (chefs) make this complicated by stuffing a chicken breast with ham and cheese.  Why not just stack the ingredients?  Well, that’s how I have always made it-to rave reviews.  It is absolutely delicious and very low carb.

This recipe feeds one person (or two if breasts are large and can be sliced in half horizontally) and all you need do is multiply for the number of people you will be serving.  (SEE NOTES)

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Easy Chicken Cordon Bleu/Porcini Wine Cream
Print
Ingredients
  1. One Chicken Breast Room Temperature
  2. 1 Egg
  3. ⅓-½ C. Crushed Pork Rinds
  4. 1 t Dijon Mustard
  5. 2 Oz Good Dry Ham
  6. 1 Oz Grated Or Thinly Sliced Gruyere Cheese
  7. 2 T Butter
  8. 1 t Butter
  9. 1 T Dry White Wine
  10. ¼ C Heavy Cream
  11. ¼ C Water
  12. ¼ t Chicken Base
  13. ¼ t Porcini Dust Or ¼ Oz Crushed Dried Porcini Mushrooms (I Used Dust)
  14. ⅛ t Pepper
Instructions
  1. Pound breast (or thigh) to flatten.
  2. Spread mustard over chicken.
  3. Heat 1 t butter until it begins to brown and quickly saute ham-set aside.
  4. Dip chicken into egg, cover both sides with pork rinds and fry in 2 T hot butter. (I used duck fat).
  5. Heat 1 T butter until it begins to brown and saute chicken. Pile ham on top of chicken, pile on cheese and cover until melted. (cheese should melt pretty quickly). Maintain heat in pan.
  6. Add wine, cream and rest of ingredients.
  7. Reduce to slightly thicken.
  8. Plate chicken, top with ham, then the cheese and cover to melt cheese.
  9. Top with sauce.
  10. 1 Serving
  11. 770 Calories, 42.0g Protein, 3.2g Carbs, 0g Fiber, 3.2g Net Carbs
Notes
  1. If you opt to use dried mushrooms, use as little water as possible to reconstitute them and DO NOT throw the liquor away-just add it to your cream. The flavor is heavenly.
  2. Since chicken breasts tend to have gotten larger and larger one breast will most often feed 2 people. I bought one the other day that weighs in at a whopping 11oz which is clearly far to large for one person unless you are Jack The Giant Killer. My suggestion: Buy one that you can split with someone and double rest of the ingredients.
  3. It is very difficult to flatten this large a breast anyway so very carefully butterfly the breast and then finish the cut.
  4. Nutritional information is based on an approximate 5 oz. chicken breast.
  5. If cooking for more than 2 people per breast then double the rest of the recipe ingredients per person. Sadly most chicken breast are 8-10-11 oz. and will easily feed 2 people. And another great answer is to use one pounded chicken thigh which is what I did. It was 5 oz. exactly.
Low Carb Scams https://low-carb-scams.com/

Low Carb Food Lagniappes

Porcini Dust

Porcini DustPorcini Dust.  I have been making and using Porcini Dust for over 25 years (long before Amazon ever existed) and it is the most ridiculously easy-to-make and best stuff I have ever cooked with.  Restaurant customers had no idea what the flavor was but boy oh boy they sure knew they liked it.  You will need a spice grinder to make it but if you don’t have a grinder you can actually order a 12 oz. jar of it for $18.00 at http://www.amazon.com/Porcini-Powder-12-Jar-Each/dp/B000RHUYC0 and $18.00 seems like a pretty good price to me assuming it is the same quality mushrooms that I use.   I can assure you it will last a long time as you only need a little at a time.  So no recipe card here, just information.

Porcini Dust

Porcini Mushrooms

Porcini Dust

Porcini Dust

These are the mushrooms I use and can be purchased at Pistol River Porcini Dust  In fact they have many different dried mushrooms available.  I also use their dried shiitakes and best of all they are an Oregon company.

This “dust” is used as an ingredient in many of my recipes.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.