I have a question about the ingredient "dried porcini mushrooms" on the recipe "Short Rib Ragu" from Minimally Invasive.
I've never used dried Morels, but would think while they would be okay to use, they'll tint the dish with a bit of a different flavour. When I think of Morels I think of springtime and asparagus and eggs, but porcini have a dark flavour that's hard to replicate. Maybe a package of mixed dried mushrooms if you can't find porcini?
Porcini have a much meatier flavor than morels, which tend to be more delicate (and used in lighter dishes than a ragu). I once tried the opposite - substituting porcini for morels in a dish at the same quantity and the porcini overpowered the dish completely. I suspect that it is the meatiness of the porcini that is what the ragu recipe is after, so I think you would lose some of the richness of the dish with the morels, as well as some of the flavor. Shalini's suggestion of mixed, dried mushrooms would probably be a better choice than just using morels.
Avocado toast, amplified.
Wine to go, without the box.
Herb rubs, fresh and dried.
Tea Thyme Soda
Goya's Balsamic Chickpea Salad
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.