{"id":11180318734,"title":"Urbani Dry Porcini Mushrooms 500g","handle":"urbani-dry-porcini-mushrooms-500g","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e500g\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eShelf Life - 12 months \u003cbr\u003eOrigin: Italy\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eStracotto (Pot Roast) with Porcini Mushrooms\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e8 to 10 servings\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eIngredients\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 (5-pound) boneless beef chuck roast\u003c\/li\u003e\n\u003cli\u003eKosher salt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1\/4 cup olive oil, divided\u003c\/li\u003e\n\u003cli\u003e2 onions, chopped\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, crushed\u003c\/li\u003e\n\u003cli\u003e1 cup red wine, such as cabernet sauvignon or pinot noir\u003c\/li\u003e\n\u003cli\u003e1 (15-ounce) can low-sodium beef broth, plus extra, as needed\u003c\/li\u003e\n\u003cli\u003e1\/2 ounce dried porcini mushrooms\u003c\/li\u003e\n\u003cli\u003e1 large sprig fresh rosemary, leaves removed and chopped\u003c\/li\u003e\n\u003cli\u003e6 sprigs fresh thyme, leaves removed and chopped\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDirections\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePreheat the oven to 350 degrees F.\u003cbr\u003e\u003cbr\u003ePat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.\u003cbr\u003e\u003cbr\u003eReduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.\u003cbr\u003e\u003cbr\u003eTransfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.\u003cbr\u003e\u003cbr\u003eCut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCook's Note\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe cooked pan juices and vegetables can also be pureed in a blender.\u003c\/p\u003e","published_at":"2016-06-13T23:23:00+05:30","created_at":"2017-07-21T12:22:52+05:30","vendor":"Urbani","type":"Mushrooms","tags":["Mushrooms","Mushrooms \u0026 Truffles"],"price":16500,"price_min":16500,"price_max":16500,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44153289870,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Urbani Dry Porcini Mushrooms 500g","public_title":null,"options":["Default Title"],"price":16500,"weight":241,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/urbani-porcini.jpg?v=1501659945"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/urbani-porcini.jpg?v=1501659945","options":["Title"],"content":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e500g\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eShelf Life - 12 months \u003cbr\u003eOrigin: Italy\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eStracotto (Pot Roast) with Porcini Mushrooms\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e8 to 10 servings\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003eIngredients\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 (5-pound) boneless beef chuck roast\u003c\/li\u003e\n\u003cli\u003eKosher salt and freshly ground black pepper\u003c\/li\u003e\n\u003cli\u003e1\/4 cup olive oil, divided\u003c\/li\u003e\n\u003cli\u003e2 onions, chopped\u003c\/li\u003e\n\u003cli\u003e6 cloves garlic, crushed\u003c\/li\u003e\n\u003cli\u003e1 cup red wine, such as cabernet sauvignon or pinot noir\u003c\/li\u003e\n\u003cli\u003e1 (15-ounce) can low-sodium beef broth, plus extra, as needed\u003c\/li\u003e\n\u003cli\u003e1\/2 ounce dried porcini mushrooms\u003c\/li\u003e\n\u003cli\u003e1 large sprig fresh rosemary, leaves removed and chopped\u003c\/li\u003e\n\u003cli\u003e6 sprigs fresh thyme, leaves removed and chopped\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDirections\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePreheat the oven to 350 degrees F.\u003cbr\u003e\u003cbr\u003ePat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.\u003cbr\u003e\u003cbr\u003eReduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.\u003cbr\u003e\u003cbr\u003eTransfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.\u003cbr\u003e\u003cbr\u003eCut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eCook's Note\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe cooked pan juices and vegetables can also be pureed in a blender.\u003c\/p\u003e"}

Urbani Dry Porcini Mushrooms 500g

Product Description
QAR 165
Maximum quantity available reached.

500g

Shelf Life - 12 months 
Origin: Italy

Suggested recipe:

Stracotto (Pot Roast) with Porcini Mushrooms

8 to 10 servings
Ingredients

  • 1 (5-pound) boneless beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil, divided
  • 2 onions, chopped
  • 6 cloves garlic, crushed
  • 1 cup red wine, such as cabernet sauvignon or pinot noir
  • 1 (15-ounce) can low-sodium beef broth, plus extra, as needed
  • 1/2 ounce dried porcini mushrooms
  • 1 large sprig fresh rosemary, leaves removed and chopped
  • 6 sprigs fresh thyme, leaves removed and chopped

Directions

Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

Cook's Note

The cooked pan juices and vegetables can also be pureed in a blender.

Vendor: Urbani

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