Porcini risotto with fresh turmeric.
(photo credit: Boaz Lavi)
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In recent years there has been a vast increase in the selection of fresh and
dried mushroom available in the markets in Israel, most of which are either
grown here or imported by Tekoa Farm. The farm also grows fresh ginger
and turmeric root, as well as other exotic produce.
Here are a few
recipes courtesy of Tekoa Farm and the Cantina restaurant in Tel
Aviv.
MISO SOUP WITH SHIITAKE MUSHROOMS Makes 4 ✔ 1 liter fish stock
✔ 3
Tbsp. dark miso paste
✔ 25 gr. dried shiitake mushrooms
✔ 300 gr. sea fish
fillet, skin and bones removed
✔ 100 gr. fresh shiitake mushrooms
✔ 1 bunch
fresh asparagus
Wash mushrooms in cold water and remove the lower part of the
stem. Slice very thinly. Remove lower part of asparagus stems and slice
lengthwise as thinly as possible.
Cut fish into 3-cm. cubes. Place fish
stock in a saucepan and simmer over low heat with dried shiitake mushrooms for
20 minutes. Remove mushrooms. Whisk in the miso paste, 1 Tbsp. at a
time. Bring soup to boil, add mushrooms and fish and remove from heat
immediately.
To serve: Pour into bowls and garnish with asparagus. Eat
very hot.
LAMB RAGOUT WITH SHALLOTS
Makes 4
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✔ 800 gr. leg of lamb
✔ 350
gr. shallots
✔ 2 carrots
✔ 4 cloves garlic
✔ 3 celery stalks
✔ 500 gr. Tamar
(plum) tomatoes
✔ 4 Tbsp. olive oil
✔ 1 liter chicken stock
✔ 100 gr. moist
dried tomatoes
✔ Handful fresh oregano leaves
✔ Salt and pepper
Cut meat into
3-cm. cubes. Peel carrots and garlic and chop. Wash and chop
celery. Blanch tomatoes, peel and chop. Peel shallots and leave whole and
attached to the root (or use peeled shallots). Slice moist tomatoes into thin
strips.
Heat oil in a heavy deep skillet and fry shallots whole. Remove
and save.
Fry lamb until browned, season with salt and pepper. Add
carrots, garlic and celery and stir-fry 5 more minutes. Add fresh
tomatoes and stock and cook over medium heat 2 or more hours, until meat
is tender. Add shallots and cook 20 more minutes.
To serve: Before
serving, add moist tomato strips and oregano, mix and taste. Season to taste and
serve with red wine.
PORCINI RISOTTO WITH FRESH TURMERIC
Makes 4 ✔ 100
gr. dried porcini mushrooms
✔ 4 cm. fresh root of turmeric
✔ 11⁄2 cups risotto
rice; do not wash
✔ 5 shallots, peeled ✔ 100 gr. butter or margarine
✔ 1 Tbsp.
olive oil ✔ Salt and white pepper
✔ Bunch parsley leaves, washed and chopped
Peel and chop fresh turmeric root. Place in a small pan with porcini mushrooms;
add 600 ml. water and bring to a boil. Simmer a few minutes, strain. Keep hot
water.
Chop shallots. Heat a shallow pan over high heat. Add butter or
margarine, add oil and fry shallots. Season. As soon as the shallots are golden,
add rice and heat through. Reduce heat and begin adding the hot porcini water
gradually while mixing. Add a ladle of liquid at a time. After about 15
minutes, rice should be almost tender. Gently mix soaked porcini and turmeric
into the risotto. Continue cooking and adding liquid if any is left until done.
Do not overcook; risotto should be served al dente. Add remaining butter and
chopped parsley, mix and serve in shallow bowls.
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