Panino Sausage And Porcini Recipe

Rehydrate porcini

Place dried porcini in a small bowl and pour 1/2 cup hot water over them. Let sit 20 minutes until softened. Reserve liquid, then finely chop porcini and strain the soaking liquid through a fine mesh strainer or coffee filter to remove grit; reserve a tablespoon of the soaking liquid for the sausage mixture and save remaining for mushroom cooking if desired.

Mix sausage

In a medium bowl combine ground pork, chopped rehydrated porcini, minced garlic, crushed toasted fennel seeds, sweet paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon cold water (or ice water). Mix with your hands or a spoon until just combined—do not overwork or the patties will become dense. Taste a small pinch by quickly cooking in a skillet and adjust seasoning if needed.

Form patties

Divide the mixture into 2 equal portions and form into flat patties roughly the diameter of your bread (about 3.5–4 inches) and about 1/2 inch thick. Make a slight depression in the center of each patty with your thumb so they cook evenly.

Cook patties

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When pan is hot, add patties and cook 3–4 minutes per side until nicely browned and an instant-read thermometer reads 160°F (71°C) in the center. Transfer to a plate and tent loosely with foil to rest while you finish mushrooms and toast the bread.

Prepare mushrooms

While patties rest, wipe fresh porcini and cremini mushrooms with a damp cloth and slice into even pieces. If you kept extra porcini soaking liquid, add a splash (1–2 tsp) to boost flavor.

Sauté mushrooms

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chopped shallot and sauté 1 minute until fragrant. Add all sliced mushrooms in a single layer (work in batches if necessary) and let them cook, undisturbed, 2–3 minutes so they brown. Stir and continue to cook 2–3 minutes more until golden and reduced.

Finish mushrooms

Add thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons white wine or stock. Scrape up any brown bits from the pan; cook until liquid mostly evaporates and mushrooms are glossy, 1–2 minutes. If you reserved porcini soaking liquid, stir in up to 1 tablespoon now for extra umami. Remove from heat and set aside.

Toast bread

Slice ciabatta rolls horizontally. Spread butter on the cut faces. Warm a clean skillet or grill pan over medium heat and toast cut sides 1–2 minutes until golden and crisp.

Make sauce

In a small bowl combine mayonnaise and Dijon mustard. Spread about 1 tablespoon of the mixture on the bottom half of each toasted roll.

Assemble panino

Place a lettuce leaf on the mayo-spread bottom half, then place the cooked sausage patty on top of the lettuce. Spoon a generous portion (about 2–3 tablespoons) of the sautéed mushrooms over the patty.

Finish and serve

Drizzle 1/2 teaspoon truffle oil over the mushrooms on each sandwich (adjust to taste — truffle oil is potent). Cap with the top half of the roll, press lightly, slice in half if desired, and serve immediately while warm.