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
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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.
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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.
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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.