Here is a early summer recipe taking advantage of the porcini’s that are in season. This could easily be a vegetarian dish by substituting the duck jus for vegetable stock. The duck jus gives this recipe another depth of richness and flavor. This is a pretty straight forward recipe if you have the time to make it. I hope you have an opportunity to make this recipe with these amazing mushrooms.
1 1/2 lb of Porcini’s 1/2 cup of spring onions sliced 1//3 cup of cream 1 tbsp of minced garlic 1/2 tsp of chili flakes 3 tbsp of butter 2 tbsp of olive oil
1 1/2 Idaho potato steamed or roasted and then cooled peeled
1 cup of ricotta cheese
1 cup of flour plus more
2 tsp of salt
2 whole duck carcasses
2 carrots medium diced
2 celery stalks medium diced
1 onion medium diced
5 garlic cloves
1/2 cup of mushroom stems
1 sprig of thyme
2 bay leaves
1 cup of red wine
2 tbsp of cornstarch and water (slurry)
salt and pepper to taste
For the Duck jus,
Place bones on a sheet pan and brown in an 400 degree oven for 30-45 minutes. Then take vegetables and brown in a stock pot with a little bit of olive oil until they are caramelized (15 minutes). Add garlic and herbs and cook for another few minutes. Then add bones to the pot along with the wine and reduce by half. Meanwhile deglaze the sheet pan with some water to get all of the bits from the roasting pan off and pour into the pot as well. Fill the pot with the rest of the water. Bring to boil and turn down to a simmer. Reduce by 3/4. Thicken the jus slightly with the cornstarch slurry by slowly pouring into the stock stirring continuously with a whisk. Cook for another 5-10 minutes. Season with salt, strain and set aside. Keep warm.
For the gnocchi,
Get a steamer prepared by getting a stock pot with water and an insert ready. Place whole potatoes in the steamer and cook until they are tender all the way through. Then take the lid off and let them dry out for 3-5 minutes. While still hot peel off the skin and discard. Then place the potatoes in a food mill or ricer, and rice them into a mixing bowl. You can let potatoes cool slightly if they are too hot to work with. Then make a well in the middle of the potatoes and add the ricotta cheese and egg. Then take a cup of the flour and pour around the outside of riced potatoes. Then with a fork mix the egg into the cheese and potatoes working from the middle then slowly working your way out into the flour. Once the dough starts to form get rid of the fork and use your hands. You want incorporate the flour until a smooth dough forms but you don't want to knead or over work it. You might need more flour if the dough is too sticky. Once the dough has formed you can cut the dough into 5 slices using a dough cutter or knife. The take each slice and roll with your finger into a rope. You might need to add a little flour if the dough is too sticky. Once a uniform rope of dough has been achieved cut into uniform bite size dumplings. Then using a gnocchi paddle (board) roll the gnocchi by flicking them into a lightly floured sheet pan lined with parchment paper. Continue until all the dough is finished. Set aside until ready to cook
For the porcini's,
Start big green egg grill bring up to 300-350 degrees. You want to give a smokey flavor to the mushrooms without completely cooking the mushrooms all the way through. Porcini's are very meaty and dense in texture. They should still be a bit firm after grilling. Simply toss with olive oil and salt, cook them for 7-10 minutes on each side. Then take off the grill and cool.
In a pot of salted boiling water add your gnocchi to the pot. Meanwhile in a hot saute pan add 2 tbsp of butter and olive oil, along with grilled porcini’s, garlic, and spring onions. Cook for 2-3 minutes and then add 2 cups of the duck jus. Bring to a boil. Once the gnocchi float to the top skim them out of the water and place them in the pan with the other ingredients. Cook for a minute and then add 1/3 cup of the cream to the pan. Let it reduce for a few minutes. Season everything with salt and chili pepper, then turn off the heat. Pour into 4 different bowls. Garnish with a few raw porcini’s sliced thin and some micro greens. Serve and enjoy!