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A question about a recipe: Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce

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Can this recipe be adapted so as not to use the dried porcini (or any other dried mushroom)? I've found that certain mushrooms -- especially porcini -- are a "divider" food; people either love them or hate them, and few are indifferent about them. Thanks so much. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 3 years ago
3 answers 1962 views
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drbabs

Barbara is a trusted source on General Cooking.

added about 3 years ago

AJ, I psted my mother's recipe for filet mignon roast--she simply rubs the outside with cut garlic and seasons with salt and pepper, then roasts it. I think rosemary would be great, too. Here's the recipe (and you don't have to use mushrooms):
http://food52.com/recipes...

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added about 3 years ago

Making a paste of olive oil, garlic, rosemary, thyme and pepper would also be nice.

110
added about 3 years ago

Not an answer, sorry. Instead I have a question: did you make this recipe? My $50 roast is salting in the fridge right now, and I could go porcini or do something else. Thanx