Recipe of the Week: Porcini Mushrooms
Porcini Mushroom Puree with Scampi wrapped in Bacon
Ingredients for 4 portions:
350 g. fresh porcini mushrooms or 500 g. dried porcini mushrooms.
16 scampi tails
16 thin slices of bacon
1 clove of garlic
1 tbsp flour
1 bay leaf
2 thyme leaves
2 tbsp fresh cream
extra virgin olive oil
Clean and chop the mushrooms into small cubes. Leave a few slices for garnish. If you use dried mushrooms, let them soak in water for 30 minutes first.
Chop the onion and sear it in butter in a large pot for 2 minutes. Add salt, pepper, a bay leaf and the chopped mushrooms and cook for 3-4 minutes, then pour just enough vegetable broth over the mushrooms that they remain completely covered. Leave to simmer for 7-8 minutes.
Peel the scampi and wrap their tails with the bacon.
Mix the flour with the fresh cream and add to the soup. Bring the soup to boil and then blend the content until it becomes a smooth puree.
Heat up the extra virgin olive oil with the garlic and the thyme leaves in a frying pan and cook the scampi and the slices of porcini you have left aside for garnish, until the bacon is crisp.
Serve the porcini mushroom puree, garnished with the bacon-wrapped scampi and the slices of porcini.
Serve this delicious "primo" with a nice glass of Vino Nobile di Montepulciano.