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mushrooms
Mushroom risotto is a creamy and flavorful Italian rice dish made with Arborio rice cooked in a savory chicken broth and white wine, and features sautéed mushrooms. Enriched with butter, Parmesan cheese, and aromatic herbs, this risotto makes a luscious, comforting, and earthy-flavored meal. INGREDIENTS: 48 oz. chicken stock or vegetable stock 2 cups Arborio...
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This vegetarian ragu needs no meat with its rich flavor and texture! It’s delicious served on creamy polenta or can be stirred into cooked pasta. INGREDIENTS: 1/4 cup extra-virgin olive oil, plus more as needed 1 large yellow onion, diced 1 celery stalk, finely diced 2 carrots, peeled and finely diced 3 garlic cloves, finely...
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Did you know the Monterey Bay area is the second largest producer of mushrooms in the US and third in the world? Pennsylvania, where mushroom farming was pioneered, ranks first in the US for mushroom production. The Chinese learned mushroom farming in Pennsylvania for shiitake production and are the number one producer in the world....
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This is the perfect Thanksgiving side dish that can easily be finished while the turkey rests (and you have oven space!). The beans can be prepared ahead of time and ‘marinating’ until it’s time to roast. The piquant balsamic glaze and the earthy roasted mushrooms are a delicious combination with the beans for a turkey...
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A simple pastry dough envelops this delectable duo, pairing the earthy flavor of mushrooms with the subtle nutty flavor of walnuts. Serve these savory pastries with a simple salad of baby greens tossed with a light balsamic vinaigrette for a light lunch or dinner or serve at your next tea party with a dollop of...
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INGREDIENTS: 1 small broccoli, cut into florets, leave short stems 10 cauliflower flowerets 14 asparagus tips 1 cup fresh or frozen peas (thawed) 1/2 cup sliced black olives 12 tablespoons butter (divided) 10 pieces dried porcini mushrooms, soaked in dry sherry to rehydrate; chop 1 pinch nutmeg 4 fresh basil leaves, chopped 1 1/2 pound...
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This dish is an amalgamation of what many consider to be rustic flavors that combine to make a very elegant dish that has big, deep flavors. This dish was inspired by porcini I found growing outside my cabin door one Thanksgiving at Lake Tahoe. This dish is flexible in that you can substitute or omit...
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  Korean and Japanese cooks often top sliced tofu with a sautéed mushroom medley. The main differences are that Koreans panfry the tofu first, and they garnish the dish with yangnyumjang, a spicy sesame and soy sauce. The Japanese approach is to warm the tofu and then crown it with the hot mushrooms, which have...
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INGREDIENTS: 3/4 to 1 lb. mushrooms 1/2 medium yellow onion 1 potato, shredded 1 carrot, shredded 1/2 cup barley, rinsed 1 1/2 quarts chicken broth 1 cup half and half 2 tablespoons olive oil 2 tablespoons parsley, chopped Salt and pepper, to taste Splash of dry sherry, to taste (optional) METHOD: Clean and chop mushrooms....
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INGREDIENTS: 12 large scallops, patted dry with white muscle pulled off 3 tablespoons unsalted butter 1 lb. chanterelles, morels, or other mushrooms, cleaned and sliced 1 large shallot, finely minced 10 black peppercorns, toasted in a pan on the stove (this kills the heat of the pepper, leaving behind the fruity flavor. Toast until you...
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