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Porcini Mushrooms: Three Ways recipe by Chef Scott Carsberg of Lampreia on Star Chefs Porcini Mushrooms: Three Ways recipe by Chef Scott Carsberg of Lampreia on Star Chefs
Porcini Mushrooms: Three Ways
Chef Scott Carsberg of Lampreia – Seattle, WA
Adapted by StarChefs

Yield: 4 Servings


  • 4 Porcini mushroom stems, diced
  • 4 sprigs Italian parsley, chopped
  • 1 clove garlic, shaved
  • ¼ cup 20 year old balsamic vinegar
  • ½ cup extra virgin olive oil
  • Sea salt, to taste

  • Ravioli
  • 4 button Porcini mushrooms
  • 5 Tablespoons extra virgin olive oil
  • ¼ cup Parmigiano Reggiano
  • 1 sprig Italian parsley
  • Pasta dough for ravioli

  • Sautéed
  • 2 Porcini mushrooms, sliced in half
  • 1 Tablespoon butter, unsalted
  • 1 Tablespoon extra virgin olive oil
  • Sea salt, to taste

For Marmalade:
Sauté mushroom stems, parsley and garlic over medium heat until soft. Remove from heat and empty into a bowl. Add vinegar, olive oil and sea salt. Mix gently.

For Ravioli:
Preheat oven to 400°F. Drizzle olive oil into a casserole. Add mushrooms and cover. Bake until softened. With immersion blender, puree until smooth. Fold in cheese. Roll out thin sheets of pasta. Using a medium sized circular cutter, lightly score but do not cut out circle shapes. Distribute filling between circles. Lay another sheet of pasta on top of filling, and using lumps as a guide, cut out circles, sealing with cutter. Cook ravioli in traditional style. Keep warm.

For Sautéed:
In large sauté pan, heat butter and oil over medium-high heat. Cook porcinis face down until golden brown. Add salt.

To Assembly:
Using large, shallow bowls, equally distribute ravioli, then sautéed porcinis to one side, and marmalade to the other side. Serve.


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