Holiday Recipe: Cream of Porcini Mushrooms with Sautéed Scallops & Caramelized Porcinis

This is one of my favorite holiday recipes that I love to prepare and enjoy with my family during this time of year. In the autumn, we always pick the porcinis fresh from the forests in my hometown in the Loire Valley and then save them in the freezer until December for this special holiday recipe. I wanted to share this tradition with you and perhaps you can enjoy a new dish with your family and loved ones this holiday season. For special chef tips and secrets to preparing this recipe, be sure to watch my demonstration of this holiday recipe in the video below or on our Facebook Page

Happy Holidays to all of you – we can’t wait to see you on board again soon!

Cream of Porcini Mushrooms Recipe
with Sautéed Scallops & Caramelized Porcinis
10 servings

INGREDIENTS

Cream
1 white onion
2 garlic cloves
½ cup pancetta (optional)
2 cups porcini mushrooms
Olive oil
Salt to taste
Pepper to taste
2 cups chicken stock, vegetable stock or water

Scallops
Olive oil
3 garlic cloves
1/8 cup butter (or 2 tablespoons)
20 large scallops
Salt to taste

Caramelized Porcinis Olive oil
1 white onion
½ cup pancetta (optional)
3 garlic cloves
About 20 porcini mushrooms
Salt to taste
Pepper to taste

Garnish
1 small bunch of flat parsley or chives

DIRECTIONS

Cream
Peel and slice the onion and garlic, and then cut the pancetta into small cubes. In a pan, sauté onions, garlic and pancetta until golden brown in color. Add the porcinis, season with salt, pepper and olive oil, add stock up to the level of the mushrooms. Cook for 15 minutes. Blend and adjust seasoning as needed. Set aside.

Scallops
Heat olive oil in pan. Crush the garlic with your hand without peeling it. Add garlic and butter to pan, and place scallops once golden brown. Flip once nicely caramelized. Adjust seasoning as needed.

Caramelized Porcinis
Heat olive oil in a pan. Peel and chop the onion and add to the pan. Dice the pancetta and crush the garlic without peeling it and then add to the pan. Next, add the porcini mushrooms. Cook until they start to caramelize. Add salt and pepper as desired.

SERVING
Place a small amount of cream of porcini on a large deep plate and then arrange the scallops and the mushrooms. Garnish with chopped flat parsley or chopped chives.

About Senior Executive Chef Frederic Godineau
Born in the Loire Valley, Senior Executive Chef Frederic Godineau joined the culinary world at age 14, when he completed a two-year apprenticeship program in France. He continued his training in England and eventually Portugal, where he discovered not only new cooking styles but also that his love for cooking opened the door to many new cultures. Chef Frederic sees each new dish he creates as an opportunity to immerse himself in a new culture. He began climbing the ranks of the restaurant world at exclusive Michelin-starred restaurants in Normandy and Paris. Chef Frederic later started working for a cruise line in 1999 and fell in love with cooking at sea. He joined Oceania Cruises in 2015.

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