Heat the chicken stock or broth in a pot; keep hot. Rehydrate the dried porcini in the boiling water until soft. Carefully remove the mushrooms with a slotted spoon, then strain the liquid and reserve ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

• 1 oz dried porcini mushrooms (rehydrated in hot stock; allow any sediment to sink to bottom of bowl and discard) Pour the stock into a pot and bring it to a simmer over medium-high heat. Keep the ...

Instructions: Bring a large pot of well-salted water to a boil. Peel the stems of the mushrooms and wipe the caps clean with a damp paper towel. Slice the stems and caps very thinly; you should have ...

To prepare the porcini mushroom strudel, start with the shortcrust pastry: place the flour, cold butter cut into pieces, a pinch of salt, and thyme leaves in a mixer (1). Then blend for a few seconds ...