Porcini Marmalade Recipe

Marmalade Preparation

1. 1

   Rehydrate Porcini Mushrooms

   Soak the dried porcini mushrooms in warm water for 30 minutes. Drain, reserve the soaking liquid, and chop the mushrooms finely.

2. 2

   In a skillet over medium heat, add olive oil. Once hot, add chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Add minced garlic and chopped porcini mushrooms to the skillet. Sauté for another 3-4 minutes until fragrant.

4. 4

   Stir in fresh thyme, red wine vinegar, brown sugar, and salt. Mix well and cook for another 5 minutes.

5. 5

   Incorporate the finely chopped radicchio and continue to cook, stirring frequently, until the radicchio is softened, about 5-7 minutes.

6. 6

   Add a little of the reserved mushroom soaking liquid if the mixture is too thick. Cook until it reaches a marmalade-like consistency.

7. 7

   Remove from heat and stir in beef tallow until melted and combined.

8. 8

   Let the marmalade cool before transferring to a clean jar for storage.