🔕 🔔
Loading…

My Basket ()

All questions

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

A12460b4 9b59 4a14 86a9 849a71ba882e  img 2770

I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. How long and at what temperature should I dry out the porcinis to make them brittle?

asked by clbeth almost 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 1731 views
5dd58b70 52d5 415a 8478 ba9053b33e62  kenzi
Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added almost 5 years ago

This recipe calls for already dried porcinis -- an ingredient you can readily buy at supermarkets -- but if you'd like to dry them yourself, slice them on a mandoline, and dry them in a 150 degree oven (200 degrees with the door cracked if your oven doesn't go that low) for a couple of hours, turning once halfway through.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I did buy dried porcinis but the recipe says if they are still pliable to dry them in the oven. Is the answer still the same, dry at 150 ( I'm guessing not for 2 hours).

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.