by oldgreenfarm
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oldgreenfarm's Notes:
Expand8 ounces mixed wild mushrooms Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
I large or 2 small leeks, finely sliced Ask a question about this ingredient
1 ounce pancetta, cut into strips Ask a question about this ingredient
1 small potato, finely shredded Ask a question about this ingredient
1 1/2 pint vegetable or chicken stock Ask a question about this ingredient
1 Pint heavy cream Ask a question about this ingredient
2 egg yolks, beaten Ask a question about this ingredient
1 bunch chives, finely chopped Ask a question about this ingredient
sea salt to taste Ask a question about this ingredient
freshly ground pepper to taste Ask a question about this ingredient
2 slices bread (dense rustic-style) cubed Ask a question about this ingredient
splashes Madiera or Port Wine (optional) Ask a question about this ingredient
1 tablespoon Extra virgin olive oil Ask a question about this ingredient
1 garlic clove, thinly sliced Ask a question about this ingredient
1. Wipe clean and cut the larger mushrooms into chunks, leaving the smaller ones as is.
Ask a question about this stepHeat butter in a two handled terracotta pot (or other cauldron-like affair) and gently saute the onion over moderate heat.
Ask a question about this stepAfter a few minutes add the pancetta and crisp it up. Add the potato, and then the stock. Add splash (about 1 tablespoon) of Madiera or Port wine if desired.
Ask a question about this stepAdd the mushrooms to the pot and simmer until the potato is very soft and the mushrooms cooked.
Ask a question about this stepSautee the garlic slices in olive oil, add cubed bread and saute till golden and crispy.
Ask a question about this stepRemove from heat and just before serving stir in the cream, egg yolks and chives. Season with salt and pepper. Sprinkle with croutons.
Ask a question about this stepSure - I haven't been able to lay my hands on the cookbook, but after making this for at least 5 years now I can tell you my changes/additions:
--Reduced the amount of butter
--Used leeks (and sometimes shallots) vs. onion
--Used pancetta not bacon
--Used veg stock not beef stock
--Added Madiera or Port (yum!)
--Added 2 egg yolks for richness/texture
--substituted garlicky rustic bread croutons for Carlucci's brown bread placed in bottom of the bowl (too soggy!)
I think that's pretty much it - I'll try to track down the original and email or post if I can find it.
PS This site is really fun - a great concept!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Amanda is a co-founder of Food52.
added over 2 years agoCan you tell us how you changed up Carlucci's recipe? Thanks!