- 9 pounds baby porcini mushrooms (4 kg)
- 1 stick cinnamon
- 3 cloves
- 1 sprig rosemary
- 1 bay leaf
- 1 sprig thyme
- 5 black peppercorns
- 2 quarts extra-virgin olive oil (2 l)
- 4 small bouquets garnis (bay leaves, thyme, rosemary)
Brine
- 3 cups dry white wine (75 cl)
- 2 cups white vinegar (50 cl)
- 1 sprig thyme
- 1 bay leaf
- 1 head garlic
- 1 tablespoons black peppercorns
- coarse gray sea salt
- 1 teaspoon sugar
- 1 white onion
- 5 cloves
- 1 tablespoon ground coriander
- 3 sprigs dried fennel
- 1 sprig rosemary
Instructions
Step 1: Brine
Peel the onion and stud with the cloves.
Put together a bouquet garni with the thyme, fennel, rosemary and bay leaf.
Break apart the head of garlic, and crush, leaving unpeeled.
Enclose the black peppercorns and coriander in a muslin pouch.
Come the dry white wine, white vinegar, bouquet garni, spice pouch, some coarse sea salt, garlic cloves and the sugar in a pot. Bring to a boil, then simmer and cover for 3 minutes.
Step 2: Mushrooms
Remove any dirt from the bases of the porcini mushrooms and trim. Brush under running water and pat dry with paper towel.
Plunge the whole mushrooms into the boiling hot brine, and cook for 15 minutes, maintaining a light simmer. To check the doneness, prick the mushrooms with the tip of a sharp knife. When the tip pierces the mushrooms easily, remove with a slotted spoon, and place on a stainless steel draining rack. Remove the aromatics, and cool.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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