Field Mushrooms with Dried Porcini

Episode 73 - Field Mushrooms with Dried Porcini


  • 4 large field mushrooms (with stems removed chopped)
  • 20 grams dried porcini
  • Small French shallot
  • 60 grams crème fraiche
  • 60 grams roasted pine nuts
  • 60 grams soft goats’ cheese
  • Handful chopped fresh French tarragon
  • Rocket for garnish
  • 1 tablespoon chopped flat leaf parsley


  1. Rehydrate porcini mushrooms in warm water 30 minutes to 1 hour prior to cooking.
  2. Gently sauté onion in unsalted butter (or oil if preferred).
  3. Add chopped mushroom stems and continue to sauté on low heat.
  4. When stems are softened add rehydrated mushrooms and a few tablespoons of the mushroom liquid.
  5. Gently sauté for another 2 minutes.
  6. Add crème fraiche and continue to sauté for another 2 minutes.
  7. Take off the heat. Place mushrooms upside down on a tray.
  8. Fill the 'caps' with mixture. Top the caps with roasted pine nuts, goat’s cheese and tarragon.
  9. Add a dash of pepper if you wish.
  10. No need for salt as the cheese is quite salty all by itself.
  11. Cook in oven for approximately 20-25 minutes at 180°C.
  12. Serve with a few rocket leaves. Add more fresh herbs if desired.