For the porcini mushroom-onion broth, I used:
1 large Vidalia onion, finely chopped
1 tbsp unsalted butter
2 ounces dried porcini mushrooms
2 cups beef stock or consumme
black truffle salt
For the parmesan crisps:
1 cup shredded parmesan cheese
Here's what I did. First, I soaked dried porcini mushroom slices in warm water then I chopped most of them finely but left some pieces intact for the plating. Next, I melted butter and sauteed the chopped onions till they caramelized and added the minced and sliced pieces of porcini mushroom. After 5 minutes, I poured beef stock into the pot and let the porcini-mushroom broth simmer over medium heat for 25 minutes to extract the full-bodied flavors. Then, I cooled down the broth and strained it through cheesecloth to get the clear essence of the mushroom and onions. I sprinkled black truffle salt into the porcini mushroom-onion broth and let it boil vigorously just before serving it with the pappardelle pasta and vegetable ribbons.
To make parmesan crisps, I placed small mounds of shredded parmesan cheese on a Silpat baking sheet,topped them with fennel pollen and baked them at 350 F for a few minutes till the cheese were golden-brown and crispy. I kept checking the oven to make sure the cheese.did not burn The results were so pretty and flavorful.
Once all the components were ready, I plated the pasta, carrot and zucchini ribbons and the porcini mushroom slices in a bowl and poured in piping hot, porcini mushroom-onion broth. A sprinkling of black truffle salt and they were ready to serve. The parmesan crisps were a perfect foil for this warm and comforting pasta dish. Just right for the cool autumn weather!MarxFoods will be from Nov. 15-19, 2010. Thanks!