The Creamy Ground Beef and Porcini Mushroom Skillet is a deliciously indulgent dish that marries the hearty flavors of ground beef with the deep, earthy richness of porcini mushrooms. Gnocchi, those tender potato dumplings, soak up the creamy sauce, creating a comforting and satisfying meal. Whether you’re looking for a quick weeknight dinner or a cozy dish to enjoy on a quiet evening, this skillet meal delivers a perfect balance of flavors and textures.
Ground beef provides a robust and savory base for this dish. It’s a versatile ingredient that brings a satisfying richness to the dish. Browned to perfection, it creates a depth of flavor that forms the backbone of the skillet.
The porcini mushrooms add an earthy, almost nutty flavor that elevates the entire dish. Porcini mushrooms, known for their intense aroma and deep umami taste, are rehydrated to release their full flavor potential. The soaking liquid from the mushrooms is not wasted but incorporated into the sauce, infusing it with even more of that distinctive, woodsy character.
Gnocchi, tender, pillowy dumplings made from potatoes, are perfect for soaking up the savory sauce. Their soft texture contrasts beautifully with the meaty ground beef and the slight chewiness of the mushrooms, creating a satisfying bite in every forkful.
The sauce is a blend of beef broth, heavy cream, and porcini-soaking liquid, all brought together with white wine vinegar. The vinegar adds a subtle tang that cuts through the dish’s richness, balancing the flavors and keeping the dish from becoming too heavy. Fresh thyme leaves are added to bring a hint of herbal freshness, while minced garlic and finely chopped onion provide aromatic depth.
The cooking process is straightforward yet methodical, designed to build layers of flavor at each step. It begins with rehydrating the porcini mushrooms, softening them, and creating a flavorful liquid that becomes a vital sauce component.
Next, the ground beef is browned in a skillet, allowing it to develop a deep, savory flavor. This step is crucial as it lays the foundation for the dish, with the browned bits left in the pan adding to the flavor complexity.
The onions and garlic are then sautéed in the same skillet, absorbing the leftover beef drippings and enhancing the dish’s aromatic profile. The chopped porcini mushrooms are added, and the pan is deglazed with white wine vinegar, which lifts all the delicious browned bits from the bottom of the skillet.
The sauce is completed with the addition of beef broth, the reserved porcini soaking liquid, and heavy cream. This combination creates a rich and deeply flavorful sauce that envelops the gnocchi and ground beef in a velvety embrace.
When the gnocchi is added to the skillet, it cooks directly in the sauce, absorbing all those wonderful flavors. The dish is finished with a generous garnish of grated Parmesan cheese, which adds a salty, umami-rich finish, and a sprinkle of fresh parsley for a touch of color and freshness.
The Creamy Ground Beef and Porcini Mushroom Skillet is a comforting masterpiece, perfect for a cozy dinner at home. It invites you to savor each bite, combining rich, creamy sauce, hearty beef, and earthy mushrooms, all brought together in a satisfying skillet.
Creamy Ground Beef and Porcini Mushroom Skillet
4
servings20
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minutesThe Creamy Ground Beef and Porcini Mushroom Skillet is a rich and savory dish that combines tender gnocchi, hearty ground beef, and earthy porcini mushrooms in a luxurious, creamy sauce. This comforting meal is perfect for a cozy night in, offering layers of deep, satisfying flavors in every bite.
Ingredients
1 pound gnocchi
1 pound ground beef
2 ounces dried porcini mushrooms
1 small onion, finely chopped
3 cloves of garlic, minced
1 cup beef broth
1/2 cup heavy cream
2 tablespoons white wine vinegar
1 tablespoon thyme leaves
2 tablespoons extra virgin olive oil
to taste, salt and ground black pepper
for garnish, grated Parmesan cheese
Directions
- Rehydrate the Porcini Mushrooms:
Place the dried porcini mushrooms in a small bowl and cover with warm water. Let them soak for about 20 minutes until softened. Once rehydrated, drain the mushrooms (reserving 1 cup of the soaking liquid), rinse them under cold water to remove any grit, and roughly chop them. - Cook the Ground Beef:
Heat the extra virgin olive oil over medium heat in a large skillet. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Season with salt and ground black pepper. Remove from the skillet and set it aside. - Cook the Aromatics:
Add the finely chopped onion to the same skillet and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. - Add the Mushrooms and Deglaze:
Add the chopped porcini mushrooms to the skillet and cook for 2-3 minutes. Pour in the white wine vinegar and cook for another 2 minutes, scraping up any browned bits from the bottom of the skillet. - Make the Sauce:
Add the reserved porcini soaking liquid and beef broth to the skillet. Stir in the thyme leaves, and season with salt and ground black pepper to taste. Let the sauce simmer for about 3-4 minutes, allowing it to thicken slightly. - Cook the Gnocchi:
Add the gnocchi directly to the skillet with the sauce. Cook the gnocchi in the sauce for 4-5 minutes, stirring occasionally, until they are tender and fully cooked. Pour in the heavy cream and stir to combine. Cook for another 2-3 minutes, allowing the sauce to thicken. - Combine and Serve:
Return the cooked ground beef to the skillet and stir everything together until well combined and heated through. Garnish with grated Parmesan cheese, and serve hot.