Duck Prosciutto? Fresh Porcini Mushrooms?

[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

Sooooo....... I have 15 lb. (about a bushel) of fresh whole porcini (cepes)
mushrooms -- and 15 packages of duck prosciutto (dry-cured moulard duck
breast).

Can anyone help me with suggestions for cooking these? Please! The duck
prosciutto is cryovac-packed, so it will hold in the fridge for a few
months, but the mushrooms are fresh!

Anne Lurie
Raleigh, NC

On Fri, 06 Feb 2004 22:31:00 GMT, "Anne Lurie"
tripped the light fantastic, then quipped:

[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

Sooooo....... I have 15 lb. (about a bushel) of fresh whole porcini (cepes)
mushrooms -- and 15 packages of duck prosciutto (dry-cured moulard duck
breast).

Can anyone help me with suggestions for cooking these? Please! The duck
prosciutto is cryovac-packed, so it will hold in the fridge for a few
months, but the mushrooms are fresh!

Anne Lurie
Raleigh, NC

What a fortunate happenstance for you, if you like duck and mushrooms!
I don't, but wow...that's too weird. Did Dartagnan misprint the
restaurant's address so it was delivered to you instead? The law
states that anything delivered to you in the mail is yours to keep
(words to that effect). I assume you can freeze the duck, but I don't
know how well mushrooms freeze. Anyway...lucky you! Does this
qualify for the recent thread, "What have you won?" lol

Tee
http://www.geocities.com/tee_king
Remove -no-spam- to email me.

Wow. Thats a lot of procini's. There very good as you seem to know. Great
with lamb or in any braised dish with rosemary. It really brings the whole
woodsy thing together. You could make a soup as well. Sautee them in butter
with shallots, put a lid on the pot and let them sweat until soft. Add some
herbs. Anything would be ok but FRESH thyme and sage would be stellar. Add
some veal of chicken stock and pureee. Let it reduce a little. Finish it off
with some dry sherry or vermouth and heavy cream. Yum.

The proscuitto is great as is. If it's whole breasts, slice it as for
proscuitto ham, very thinly and munch away. Great lo carb snack! You could
also do a gratin of celery root (posted earlier on this NG) and add some of
it into that and make a helluva dinner.

Finally, give some to your friends. Or send it to me. LOL

--
- Bear
Grrrrrrrr : o)

http://home.earthlink.net/~polarbear50/id2.html
"Anne Lurie" wrote in message
...
[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the
truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

Sooooo....... I have 15 lb. (about a bushel) of fresh whole porcini
(cepes)
mushrooms -- and 15 packages of duck prosciutto (dry-cured moulard duck
breast).

Can anyone help me with suggestions for cooking these? Please! The duck
prosciutto is cryovac-packed, so it will hold in the fridge for a few
months, but the mushrooms are fresh!

Anne Lurie
Raleigh, NC

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

Sooooo....... I have 15 lb. (about a bushel) of fresh whole porcini (cepes)
mushrooms -- and 15 packages of duck prosciutto (dry-cured moulard duck
breast).

Can anyone help me with suggestions for cooking these? Please! The duck
prosciutto is cryovac-packed, so it will hold in the fridge for a few
months, but the mushrooms are fresh!

Anne Lurie
Raleigh, NC



Oh, my--that's some windfall! The cryovac packs of duck prosciutto will keep,
but get busy cleaning those mushrooms. It might be worth investing in a food
dryer, though I think you could improvise the old country technique, by slicing
the portobellos, threading the slices and hanging them in a cool dry place to
dry out COMPLETELY.

I would make duxelles, a French preparation: clean and mince the mushrooms,
wrap them in a clean kitchen towel, about 2 cups worth at a time, wring out all
the water liquid (save for soup or sauce). In a large (VERY large, in your
case!) skillet saute gently in butter some minced shallots; add minced
mushrooms and saute till they give up their liquid and separate. Splash in
some cognac (or madeira or sherry) and let evaporate. When cool pack into ice
cube trays and freeze; store the cubes in plastic bags in the freezer. These
are fabulous to jazz up the most mundane soup, sauce, omelet, stuffing...use
your imagination!

Susan
NYC

"Anne Lurie" wrote in message
...
[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the
truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

You didn't perhaps think of calling Dartagnan and.................nah,
forget it

I have to admit I thought of that as well. That's what I would have done.
We're talking hundreds of dollars here.

--
- Bear
Grrrrrrrr : o)

http://home.earthlink.net/~polarbear50/index.html
"Anthony" wrote in message
...

"Anne Lurie" wrote in message
...
[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the
truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

You didn't perhaps think of calling Dartagnan and.................nah,
forget it

In article ,
says...

"Anne Lurie" wrote in message
...
[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the
truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

You didn't perhaps think of calling Dartagnan and.................nah,
forget it

There may be an issue with taking back a delivered shipment of food.

Where do you live? If you are close enough I would make the sacrifice
and take some of the mushrooms off your hands. Actually mushrooms will
keep for several weeks in a very cold refrigerator, at least the button
one will. I would start cooking them and would probably have them eaten
in a week.

Anne Lurie wrote:
[forgive me for cross-posting, please]

Well, I guess sometimes stuff really does "fall off the back of the truck"!

Through an error on the part of Dartagnan (purveyor of wonderful meats,
etc.), I received a shipment meant for a restaurant.

Sooooo....... I have 15 lb. (about a bushel) of fresh whole porcini (cepes)
mushrooms -- and 15 packages of duck prosciutto (dry-cured moulard duck
breast).

Can anyone help me with suggestions for cooking these? Please! The duck
prosciutto is cryovac-packed, so it will hold in the fridge for a few
months, but the mushrooms are fresh!

Anne Lurie
Raleigh, NC

"Dave Christian" wrote in message
...

There may be an issue with taking back a delivered shipment of food.

That's not really the point, is it?

In article ,
says...

"Dave Christian" wrote in message
...

There may be an issue with taking back a delivered shipment of food.

That's not really the point, is it?

Yes, it was the point of the post to which I responded.