Porcini Mushroom Soup

(4-6 servings)

*Extra toppings (optional): freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme

1. Soak the Porcini mushrooms in 2 cups of hot water for 15-30 mins, or until they are soft. Set aside.
2. Heat a splash of the olive oil in a large thick-bottomed pot. Sauté the shallots for a couple of minutes, then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 mins.
3. Stir in the garlic, the Porcini (with the soaking liquid), 4 cups of water and salt. Bring to a simmer and cook for 10 mins or until the potatoes are tender.
4. Taste. If the broth is too intense, you may want to add more water a bit at a time.  And take care to get the salt right as well, it's important in a simple soup like this.

Serve with desired toppings.

Braised Beef With Porcini Mushrooms

(4-6 servings)

1. Rehydrate the Dried Porcini in warm water for 30 mins or until tender. Drain the mushrooms, reserving the water to add to the dish later.
2. Season the beef cubes with salt and pepper. Heat the oil in a heavy-based pan, add the beef and brown well on all sides.
3. Remove the beef from the pan and set aside.
4. Add the sliced onions to the pan and fry gently til lightly browned.
5. Add the garlic and fry for a minute or so.
6. Return the beef to the pan, adding the Porcini mushrooms with the soaking water.
7. Add the beef stock and taste for seasoning.
8. Cover the pan with a lid and cook over a low heat for approx. 2.5-3 hours, checking regularly to make sure it doesn't dry out too much. When it's ready, the meat should be very tender and you will be left with only a small amount of rich tasting 'sauce'.
9. To finish, add the sour and single cream and heat gently til warmed through.

Serve with pasta and a little Parmesan cheese.