Karsten Dörre via Wikimedia Commons
Porcini Mushrooms
Nothing says fall to me like porcini mushrooms. When I was in Italy years ago, I bought a huge batch of them from the market at this time of year when they were plentiful. They were smoky, satisfying, and they create a richness and depth of flavor that few other ingredients can achieve. I was hooked.
Cooking with dried mushrooms is easy, but takes a little patience and pre-planning. Allow the mushrooms to sit in warm or hot water for about 30 minutes before use. Often the remaining liquid can be used in the recipe in place of or in addition to stock. Be sure to strain or filter the liquid before using as it can often be a little gritty.
Porcini mushrooms have a lot of applications: They are delicious with traditional Tuscan foods such as risotto or polenta or even just pasta. They are also versatile enough to create an incredible gravy with your favorite Thanksgiving turkey recipe.
One of my favorite recipes for Chicken Marsala calls for porcini mushrooms and pancetta. This recipe has been adapted from a restaurant called Gratzi in Ann Arbor, Michigan. It’s perfect for this time of year and is special enough for company or for a romantic evening at home.
Due to the smoky nature of the mushrooms and pancetta, you can pair this dish with a slightly bolder red than you might otherwise serve with chicken—it’ll make saying goodbye to summer a little easier.
Chicken Marsala
4 chicken breasts, boneless, skinless and patted dry
4 T. olive oil
4 T. unsalted butter
Unbleached all-purpose flour for dredging, salt and pepper to taste
1 medium onion, chopped
3 oz. dry porcini mushrooms, soaked in 2 c. warm water for 15-20 min.
3 oz. pancetta, cut into ¼-inch dice
3 oz. dry Marsala wine
½ c. chicken stock
1/4 c. mushroom broth
1 T. chopped fresh parsley
Soak dry porcini mushrooms in 2 cups of warm water for 15 to 20 minutes. Drain mushrooms. Set aside and reserve the broth.
Place chicken breasts on a flat surface between plastic wrap. Using a meat mallet, pound to ¼-½-inch thickness for faster cooking.
Dredge the chicken in the flour, salt and pepper mixture, shaking off excess.
Heat oil in a large skillet over medium heat. Add pancetta and cook until halfway rendered. Remove pancetta and add chicken, making sure not to crowd the skillet. Cook until it is slightly golden on both sides, 4-5 minutes. You may have to do the chicken in two batches.
Add pancetta and cook, stirring occasionally, for 2 minutes rendering down until crispy but not burned. Add onions and cook until translucent. Add mushrooms and saute. Deglaze with marsala wine. Add chicken stock, mushroom broth, and parsley. Whisk in unsalted butter to combine. Transfer the chicken to the serving plates and spoon sauce over the chicken.
Makes 4 servings.
