A question about a recipe: Short Rib Ragu. No Dried Porcini Mushrooms at my grocery store... Are dried Morels OK?

I have a question about the ingredient "dried porcini mushrooms" on the recipe "Short Rib Ragu" from Minimally Invasive.

  • Posted by: lmiller
  • January 26, 2012
  • 4691 views
  • 2 Comments
4ed782b1 3d11 4b59 bc69 9d446397b896  110111f 356
Recipe question for: Short Rib Ragu

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Shalini
Shalini January 26, 2012

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?

Review our Code of Conduct
Don't send me emails about new comments
Iron Chef Leftovers
Iron Chef Leftovers January 26, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52