Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair.
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This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. The secret here is the umami factor in the dried porcinis, chopped up fine and added with their liquid to a ground veal, rust-colored tomato paste and tomato sauce. The mushrooms add a depth that make it seem as though this sauce has been lazily bubbling away on the stove for hours instead of minutes.
Even the creamiest scrambled eggs aren't exactly loaded with flavor, so when I came across this Nancy Silverton and Mark Peel recipe for scrambled eggs with porcini mushrooms, I got very excited. Dried porcini mushrooms are one of those flavor...