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Shells in creamy asparagus, mushroom, spinach sauce

Shells w/ asparagus, spinach and mushrooms

Watch video courtesy of Gourmet Today: Creamy asparagus and mushroom shells

Mushroom Korma

Mushroom korma

Ingredients: 1 Tbsp vegetable oil ½ onion, chopped 1″ piece ginger, peeled and grated ½ lb shiitake mushrooms (2-3 oz dried reconstituted), sliced 2 Tbsp Korma curry paste 1 cup coconut milk Squeeze of a lemon Pinch of sugar Jasmine rice and naan bread to serve Heat oil in a deep skillet over medium heat.. Continue Reading >

Wild Mushrooms with Winter Squash

Wild mushrooms with winter squash

Ingredients: 1½ lbs. winter squash cut into 1” pieces. 2 Tbsp olive oil Salt and pepper Glaze: 1½ tsp butter 1½ tsp maple syrup ⅛ tsp smoked paprika 2 Tbsp orange juice Mushroom topping: 2 tsp butter 4-6 oz fresh mixed wild mushrooms chopped  or ½ – 2 oz dried reconstituted (black trumpet, chanterelle, hedgehog,. Continue Reading >

Morel Tagliatelle

Morel Tagliatelle1

View on Flipagram Ingredients: (serves 4) 14 oz morel mushrooms 4 Tbsp butter ½ cup chopped shallots 2 tsp fresh thyme 1 scant cup dry white wine 1 lb fresh tagliatelle 1⅓ cup heavy cream 1 to 2 Tbsp freshly chopped parsley salt and pepper Clean mushrooms thoroughly by splitting them in half then soaking. Continue Reading >

Wild mushroom crostini

crostini

Wild mushrooms crostini Ingredients: For mushrooms: 1 lb  fresh (or 4 oz dried) mixed exotic mushrooms (shiitake, king oyster, black trumpet, maitake) 2 Tbsp olive oil 2 tsp herbes de Provence 3 garlic cloves, smashed For chèvre: 8 oz chèvre (creamy goat cheese) 1 Tbsp each fresh parsley, chives, tarragon finely chopped 2 Tbsp olive. Continue Reading >

Mushroom ragout over creamy polenta

Mushroom ragout over polenta

Some say polenta is the precursor to bread, one of the earliest and simplest forms of food. Ancient grains such as millet and spelt were originally used to make polenta, followed by farro, barley and buckwheat that were used predominantly until the mid 16thcentury when explorers returned with maize from the New World. Modern polenta,. Continue Reading >

Dried Shiitake, Butternut squash, Millet pilaf

Wonderful vegan, vegetarian, gluten-free dish courtesy of Joyce Gan.  Additional roasted vegetables can be added to the millet as you see fit including carrots, broccoli, parsnips, fennel etc. Recipe: Shiitake, Butternut squash, Millet

Wild mushroom Crêpes

463606-crepe-salee-fromage-champignons

The French are best known for their wines, cheese, fashion, art and their culinary finesse.  Though French haute cuisine is notorious for being fussy and complicated, it’s the regional fares, steeped in tradition, that offer the most honest and robust flavors. One such specialty is the Crêpe Bretonne that finds its roots in Brittany, a. Continue Reading >

Breakfast Chanterelles

Chanterelle egg 5

INGREDIENTS: 6 Tbsp butter 3-4 oz fresh Chanterelles (1-2 oz dried, reconstituted) 4 slices of bacon, cooked and coarsely crumbled 2 Tbsp flour 1 cup milk 4 eggs, lightly beaten 2 Tbsp light cream or half and half 1 tsp dill weed salt and pepper METHOD: Preheat oven to 350°F Melt 2 Tbsp of butter. Continue Reading >

Mushroom lover’s Paella

Paella

Though the Moors brought rice to Spain from Asia in the 700s (and with it various rice casseroles), it appears that paella was first prepared by farm laborers in the Valencia region who cooked a mixture of vegetables, snails and rice over an open fire in the fields.  The dish was later adapted regionally to. Continue Reading >