Porcini Mushroom Recipes

Porcini Mushroom Soup with Truffle Crème

John Howie's Passion & Palate CookbookThe following recipe comes courtesy of Chef John Howie (Seastar Restaurant & Raw Bar, John Howie Steak, Sport Restaurant & Bar, Adriatic Grill Italian Cuisine & Wine Bar) and appears in his just released cookbook Passion & Palate, Recipes for a Generous Table. (click on link or image to order your copy!)

Serves 8

1 oz Dried Porcini Mushrooms (need Porcinis? Click here!)
1 qt. Vegetable Stock (recipe follows)
1/2 cup Unsalted butter
¼ cup Flour
¾ cup Grated white or Cremini mushroom caps and/or stems (1/16th
¼ cup Cremini mushrooms
2 Tbs Sliced Shiitake mushrooms (1/8th inch thick)
1 ½ tsp Kosher sale
¼ tsp Ground black pepper
2 ¼ tsp Chopped fresh tarragon
2 cups Whipping Cream
2 tsp Sliced chives (1/8th inch pieces), for garnish

Truffle Crème

¼ cup Whipping cream
1/8 tsp Sea salt
1 ½ tsp Truffle-infused olive oil (need Truffles? Click here!)



Soak the dried porcini in the vegetable stock for 1 hour. Then strain off the liquid and reserve. Finely mince the porcini.


Melt the butter in a stockpot over medium-low heat. Add the flour to create a roux, reduce the heat to very low, and cook for 5 to 7 minutes, stirring constantly so it doesn’t brown.


When all the stock has been added, increase the heat slightly and bring to a simmer. When the soup begins to thicken, reduce the heat and letsimm er for 20 to 30 minutes.


Add all the fresh and reconstituted mushrooms. Then add the salt and pepper.  Cook for another 10 minutes on a low simmer, then add the tarragon and cream. Serve, or let cool and then refrigerate until needed.


Prepare the Truffle Crème: Combine all the ingredients in a mixing bowl and whip with a whisk until creamy and medium stiff.


To serve, top each bowl of soup with truffle crème and chives.

 Vegetable Stock

¼ cup Vegetable oil
1 cup Peeled yellow onion cut in 1-inch pieces
1 cup Leek cut in 1-inch pieces
1 cup Celery cut in 1-inch pieces
½ cup Cabbage cut in 1-inch pieces
½ cup Peeled turnip cut in 1-inch pieces
1 cup Peeled tomato cut in 1-inch pieces
2 Tbs plus 2 tsp Crushed whole garlic cloves
5 qts Cold Water
1 tsp Whole black peppercorns
1 tsp Whole fennel seeds
4 whole Cloves
4 Bay leaves
4 Fresh thyme sprigs
4 Fresh Italian parsley sprigs


Heat the oil in a stockpot over medium-low heat. Add the vegetables, cover, and sweat for 10 to 12 minutes, stirring often to prevent browning.


Add the remaining ingredients to the pot. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 40 minutes. Strain all the vegetables from the stock.


Cool the stock immediately in an ice bath. Store in the refrigerator until needed.

Note: When using the vegetable stock for your personal recipes, add salt to taste. When it is used in my recipes, salt is added in the individual recipes, so it does not have to be added here. This is a very complex and full-flavored vegetable stock, which can replace chicken stock in many recipes.