By Lynda Baltlev, columnist | Bay area news group
Yes, you want dust in your pantry.
More specifically, you want three porini fungi in your pantry. Dry fungi remain indefinitely and can easily reconstitute for using paste and risottos or adding soups and sauces. More important, you can simply hit them and turn them into deeply tasty and aromatic dust.
Porini fungal dust is a magical seasoning. It has an eartomous taste and aroma, smoked and rich in umami. Messs with garlic and forested herbs, such as rosemary and thyme, and is a secret ingredient in spices and marinated friction.
While three porcini fungi are expensive per pound, the good news is that it does not need many of them to rub. (In this recipe, you only need an average essence). When fungi dried, their flavor intensifies, so a bit is very useful. Other dry fungi can be replaced, such as shiitakes, but point to Pacini when they are available. Use a spice grinder to bombard the mushrooms before mixing them with the RUBE ingredients to create a paste consistency. If you do not have a spice grinder, you can use a mini food processor,
With slightly thicker results.
Lamb chops with porcini scabs
Active time: 20 minutes
Total time: 30 minutes
PERFORMANCE: SERVES 4
1/2 ounce three porcini fungi
4 tablespoons of olive oil, divided
2 garlic cloves, grated
1 tablespoon chopped fresh rosemary leaves
1 Marina Kosher de Teapoon
1/2 freshly ground carpentry black pepper
8 lamb spoils with bone, each of 4 to 6 ounces and approximately 1 inch thick
Finely moving mushrooms in a spice grinder. Transfer to a small bowl. Add 3 tablespoons of oil, garlic, rosemary, salt and pepper and stir to make a paste.
Cover the lamb on all sides with rubbing and let stand at room temperature for 30 minutes.
Preheat the oven at 375 degrees.
Hot 1 tablespoon of oil over medium-high heat in a large baking proof pan. Add the lamb to the pan without overcrowding. Dora the chops on both sides, 2 to 3 minutes per side.
Transfer the baked pan and cook to your desired messes, 8 to 10 minutes for the weird half, depending on the thickness. (A meat thermometer inserted in the center must register 125 degrees to 130 degrees).
Remove from the oven and let stand for 5 minutes before serving. (The internal temperature will increase while resting).
Lynda Baltlev is a writer, author of cookbooks and recipe developer with headquarters in northern California. Visit Tastefood at Tastefoodblog.com.