Recipe: Delicious Irresistible Bagna Cauda with Shiitake Powder

Irresistible Bagna Cauda with Shiitake Powder. Whoo boy! we just finished our bagna-cauda. My granny used to do this for grand occasions where there were at least ten people round the table and to me this bagna-cauda means good memories. Unfortunaley by the time I asked my granny for the recipe she was already ninety-nine and she had forgotten the recipe!!.

Wash and prepare the vegetables several hours before using them. Place all the vegetables in ice water to crisp. Allow this robust dip to mellow overnight in the refrigerator. You can cook Irresistible Bagna Cauda with Shiitake Powder using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Irresistible Bagna Cauda with Shiitake Powder

1. Prepare 1 Tbsp of grated dried Shiitake (Shiitake powder).
2. It's 6 pieces of anchovy fillets (finely chopped).
3. You need 1 Tbsp of olive oil.
4. Prepare 1 Tbsp of garlic (finely chopped).
5. You need 1 cup of fresh cream.
6. Prepare to taste of Salt,.
7. It's 2 tsp of corn starch.
8. You need to taste of Black pepper,.

Before serving, bring it to room temperature or reheat gently in a saucepan. Serve the dip in ceramic bowls set over warming candles with steamed broccoflower and toasted country bread. Get Bagna Cauda Recipe from Food Network. In a hot pan, pour a good amount of olive oil in.

Irresistible Bagna Cauda with Shiitake Powder step by step

1. Use a grater to grate dried Shiitake into a fine powder..
2. Finely chop garlic and anchovy with a knife..
3. Heat up olive oil on medium heat and stir fry the garlic until fragrant..
4. Add the Shiitake powder and anchovy to the pot and stir fry..
5. Add fresh cream and corn starch dissolved in the same amount of water, then heat up until the mixture thickens..
6. Add salt and black pepper to taste, then blend it in a food processor to make it smooth..

When the oil starts to warm up, add garlic and turn the flame down. Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Place the shiitake caps in a small heatproof bowl. Pour the brine over the mushrooms;.