My new chef, Tony Esnault, teaches us how to preserve Porcini mushrooms
Now that Chef Pierre has moved onto Benoit in New York City, where he is a partner and the executive chef, I have invited Chef Tony Esnault to cook in my kitchen, and I might add, with very pleasing results. Recently, Tony arrived with a large quantity of porcini mushrooms and he demonstrated how to preserve, or can them for future use. He likes to have a supply in reserve for use as garnish, for delicious soups, and for other recipes.
Porcini are especially delicious wild mushrooms that have long been a treasure in European cuisine because of their meaty texture and their deep and woodsy flavor. These mushrooms are also quite versatile. They’re exquisite in delicate sauces and soups, and are a flavorful addition to hearty stews or as an accompaniment to roasted meats. Quite often, porcini are preserved by drying them, so I was very interested to see Tony’s method of canning these lovely fungi. As you will see, there is a lot going on in these kitchen shots and nothing goes to waste. Come, have a look.
Apologies! This image gallery is no longer available.
Martha Pins
Martha Tweets
