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White Pizza with Porcinis
This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste.
bread flour, salt, honey, water, yeast, olive oil, garlic, porcini mushrooms, cornmeal, fontina cheese, parmesan cheese, parsley
cooking.nytimes.com
Asparagus With Morels and Tarragon Recipe
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
porcinis, butter, shallots, button mushrooms, asparagus, heavy cream, tarragon
cooking.nytimes.com
Puréed Mushroom Soup Recipe
Thick and creamy, with no cream, this tastes so much richer than it is I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you donât want to include any dairy.
porcinis, olive oil, onion, leek white, garlic, mushrooms, rice, water, soy sauce, dry sherry, milk
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Quick Cock (or coq if you're sensitive) Recipe dlewisa
For a long time I made a sort of Salisbury Steak with cubed steak and it never really did it for me. No matter how cubed a piece of tough steak is it'll still...
chicken breasts, onion, mushrooms, garlic, pinot noir, chicken stock, demi glace, thyme, worcestershire sauce, dijon mustard
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Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis
Get Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis Recipe from Food Network
butter, leek, rib celery, mushrooms, herbs, shallots, chicken stock, bread crumbs, turkey, cranberries, sugar, water, cloves, ginger, cinnamon
cooking.nytimes.com
Mushroom Ragoût Recipe
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis
mushrooms, olive oil, shallots, garlic, cremini mushrooms, oyster mushrooms, flour, sauvignon blanc, rosemary, thyme, parsley
cooking.nytimes.com
Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi Recipe
This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
shiitake mushrooms, scallions, kombu, carrot, water, soba noodles, sesame oil, cabbage kimchi, tofu, european cucumber, asian pear, hardboiled eggs, rice vinegar