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• 25 g dried Porcini mushrooms
• 3 tablespoons butter
• 1/2 pound Brie cheese
• 3 eggs
• 3/4 tablespoon salt
• 1 cup of milk (or 1/2 cup sour cream and 1/2
• cup soaking liquid)
• Quiche shell

Soak and drain the sliced mushrooms for 30 minutes.
Preheat oven to 325 F. Put a quiche shell into a frying pan. Mince the peeled Brie cheese and sprinkle half of it in an even layer over the quiche shell. Add half of the mushrooms. Top with Brie and mushrooms layers.
Whisk together eggs, salt and milk (or sour cream and soaking liquid). Pour mixture into the quiche dish and bake for 25-30 minutes, until golden and bubbling.

Porcini Mushrooms Sauce

• 25 g dried Porcini mushrooms
• 40 g butter
• 1 onion
• 1/4 fresh parsley
• 1 table spoon flour
• 2 egg yolks
• 150 ml sour cream
• salt, black pepper
• 500 ml hot water (or soup)

Soak mushrooms in limpid water or milk for 30 minutes.
Melt butter into the frying pan and sautee over low heat for about 3 minutes. Add chopped onion and sautee until it softens. Drain mushrooms, wash them properly and add them into the frying pan. Sautee them for about 5 minutes.
Add flour and continue cooking. Add some cold water (50 ml), then add hot water (or soup) and cook over low heat for about 10 minutes. Mix egg yolks and sour cream. Remove the sauce from the heat and add the mixture of yolks and sour cream. Add chopped parsley, salt and black pepper.
Serve with cooked potatoes, rice, pasta or vegetables.

Chicken Breast Scallops with Porcini Mushrooms

• 500 g chicken breast scallops
• 25 g dried Porcini mushrooms
• 40 g vegetable oil
• 100 ml white wine
• salt, black pepper, squeezed lemon juice
• 1 clove garlic
• 1/4 fresh parsley
• 100 ml sour cream
• 1 table spoon flour or breadcrumbs

Soak mushrooms in limpid water or milk for 30 minutes.
Wash scallops, drain them, and season them with salt, dried vegetables, black peppers and lemon juice. Cook them on a pre-heated oil until they become golden. Put the scallops in a casserole and keep them warm.
Drain mushrooms, wash them properly and put them in the frying pan.
Sautee mushrooms, add garlic clove cut in half, add flour or bread crumbs and continue cooking. When mushrooms are cooked, put them in a casserole over the scallops.
Pour white wine, cover with a lid, and put a casserole in an oven. Bake over 175-200 C for about 20 minutes (or until the scallops become soft). When cooked, add sour cream and chopped parsley.
Serve with braised potatoes, rice or vegetables.

Dried Porcini Mushrooms Risotto (for 4)

• 4 cups rice
• 25 gr dried Porcini mushrooms
• 1 cup grated Parmesan cheese
• 1 onion, chopped
• 2-3 cloves garlic, pressed
• 1-2 spoons olive oil
• 1 cup white wine
• salt
• black pepper

Soak mushrooms for 20 minutes, as explained. Heat olive oil in frying pan for 3 minutes. Add chopped onion and saute until golden. Add rice.
Cook for 5 minutes, then add ½ cup wine. Cook over low heat. Add water if needed. Drain properly washed mushrooms and add to rice.
Continue cooking until the rice is soft and thickening. Add the rest of white wine, salt, pepper and Parmesan cheese. Add pressed garlic and stir.
Bon appetit!

Dried Porcini Mushrooms Pasta (for 4)

• 400 gr pasta
• 1 spoon butter
• ½ cup white wine
• 25 gr dried Porcini mushrooms
• 300 ml sour cream
• ½ cup grated Parmesan cheese
• 2 cloves garlic, pressed
• 1 small onion, chopped
• salt
• black pepper

Soak mushrooms for 20 minutes, as explained.
Cook pasta and put aside.
Melt butter in frying pan over low heat and saute for 3 minutes. Add chopped onion and saute until golden. Drain properly washed mushrooms and add to frying pan. Add cream and white wine. Cook until the mushrooms become soft. Add Parmesan cheese, pasta, garlic, salt and pepper. Stir. Saute over low heat for about 5 minutes.
Voila!