kittythehare
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some recipes recommend dehydrating them in brandy.Translates to "keep and use all of the toxic liquid". If Death Cap mushrooms were used in this case.
Meanwhile, soak the porcini in 150ml boiling water for 20 minutes, then drain, reserving the soaking liquid for the sauce. Squeeze any excess liquid from the mushrooms back into the soaking liquid, then finely chop them.
Truthfully it's not a dish I enjoy much, it's invariably dry due to all the fat having been trimmed from the meat.
An awful lot depends upon the accompanying ingredients, getting that right in a way that keeps the beef moist.
I certainly wouldn't enjoy leftovers, they would be even drier if reheated..