Ingredients
Porcini Biscuits:
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2 cup all-purpose flour
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1 tablespoon Porcini Powder (see recipe)
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4 teaspoon baking powder
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1 tablespoon sugar
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1 teaspoon kosher salt
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½ cup cold unsalted butter, cubed
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⅔ cup whole milk
Mushroom Gravy:
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2 tablespoon unsalted butter
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1 cup finely chopped onion
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4 large cloves garlic, minced
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½ teaspoon kosher salt
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1 pound fresh mushrooms, such as button, cremini, maitake, chanterelle, shiitake, and/or beech
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½ cup dry white wine
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1 tablespoon all-purpose flour
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2 cup whole milk
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1 ounce Parmesan cheese, finely shredded
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Fried eggs
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Chopped fresh chives
Directions
Porcini Biscuits:
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For Porcini Biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper.
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In a large bowl stir together flour, porcini powder, baking powder, sugar, and 1 teaspoon salt. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal.
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Add milk. Stir with a fork until dry ingredients are evenly moistened. Gently gather into a ball; turn out onto a lightly floured surface. Gently knead five or six times.
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Pat or roll dough to 1/2-inch thickness. Using a lightly floured 2 1/2-inch round cutter, cut out rounds; transfer to prepared baking sheet, spacing 1 inch apart. Gather scraps, knead once or twice, roll, and cut out rounds. (You should end up with a total of eight.) Bake 12 to 15 minutes or until golden brown.
Mushroom Gravy:
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Meanwhile, for Mushroom Gravy: In a 12-inch skillet heat butter over medium. Add onion, garlic, and 1/2 teaspoon salt. Cook about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms; increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown.
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Carefully add wine. Cook 2 minutes or until almost all the liquid evaporates. Stir in flour to coat mushrooms. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in Parmesan. Split biscuits. Serve open-faced topped with gravy and eggs. Sprinkle with chives. Makes 8 servings.
Porcini Powder
In a spice grinder or small food processor grind or pulse 1/2 oz. dried porcini to a fine powder. Keeps 1 month. Makes 3 tablespoons.
Nutrition Facts (per serving)
| 444 | Calories |
| 25g | Fat |
| 37g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 444 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 13g | 65% |
| Cholesterol 233mg | 78% |
| Sodium 652mg | 28% |
| Total Carbohydrate 37g | 13% |
| Total Sugars 8g | |
| Protein 15g | 30% |
| Vitamin C 2.1mg | 2% |
| Calcium 322mg | 25% |
| Iron 3mg | 17% |
| Potassium 469mg | 10% |
| Fatty acids, total trans 1g | |
| Folate, total 102.2mcg | |
| Vitamin B-12 0.9mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
