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Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 6 comments

The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort. More

Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 2 comments

The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort. More

Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 1 comment

These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew take them a step further by deep-frying them in this week's killer Crispy Pickled Shiitakes. More

Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms

Serious Eats Daniel Gritzer Post a comment

Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad. More

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Serious Eats J. Kenji López-Alt 11 comments

Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce. More

Crispy Pan-Fried Noodle Cakes With Seafood

Serious Eats Shao Z. 3 comments

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy. More

One-Pot Wonders: Orecchiette With Shrimp, Spinach, and Mushrooms

One-Pot Wonders Yasmin Fahr 1 comment

Earthy, meaty mushrooms, tender shrimp, and silky strands of spinach are the stars of this easy, one-pot pasta dish. A perfect choice for a weeknight dinner, this recipe comes together in less than 30 minutes and makes minimal mess as the action occurs in a single pan. More

Easy Stir-Fried Beef With Mushrooms and Butter

Shao Z. 13 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Easy Stir-Fried Beef With Mushrooms and Butter

Serious Eats Shao Z. 12 comments

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Whole Roast Fish for 2 With Mushroom Pesto and Roasted Wild Mushrooms

Kerry Saretsky 11 comments

Juicy, fresh fish on the bone, roasted with mushroom and truffle pesto, and topped with a scattering of crisp roasted wild mushrooms. The perfect twist on surf and turf for two! More

Whole Roast Fish for 2 With Mushroom Pesto and Roasted Wild Mushrooms

Serious Eats Kerry Saretsky Post a comment

This is an elegant meal for two, but not too elegant to make at home. A big sea bass or bream, stuffed with mushroom-truffle pesto, full of parsley and basil and pine nuts, and topped with crisp-broiled mushrooms. Who could resist that for dinner? More

Are Shooter's Sandwiches Really Worth a Damn?

J. Kenji López-Alt 90 comments

The original shooter's sandwich is an involved, but conceptually simple affair—steak, mushrooms, condiments. But it's since gone on to lead a life of its own, totally dominating the world of "look what I made!"-style blogs, with each iteration one-upping the previous one with an ever-increasing number of toppings. But here's an important question: Is the original, simple shooter's sandwich really all that good? We constructed the ultimate version to answer that question. More

Sunday Brunch: Mushrooms, Bacon, and Asparagus Topped With Eggs

Sunday Brunch Sydney Oland 2 comments

This play on hash uses the combination of earthy mushrooms, sweet asparagus, and thick cut bacon as the base for runny fried eggs. More

Mushrooms, Bacon, and Asparagus Topped With Eggs

Serious Eats Sydney Oland Post a comment

This play on hash uses the combination of earthy mushrooms, sweet asparagus, and thick cut bacon as the base for runny fried eggs More

Sauced: Mushroom Gravy

Sauced Joshua Bousel 4 comments

A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more. More

Mushroom Gravy

Serious Eats Joshua Bousel 5 comments

A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more. More

Vegan "B.L.A.T."s: Lettuce, Tomato, Avocado, and Crispy Smoked Mushroom Sandwiches

The Food Lab J. Kenji López-Alt 9 comments

You saw this recipe coming, didn't you? I mean, I showed a picture of it in my post about Vegan Mushroom "Bacon". Given that I already have a recipe for vegan mayonnaise and that my mom recently gave me a few of those surprisingly-not-terrible Campari winter tomatoes, it was in the stars. More

Vegan "B.L.A.T."s: Lettuce, Tomato, Avocado, and Crispy Smoked Mushroom Sandwiches

Serious Eats J. Kenji López-Alt 3 comments

A 100% vegan sandwich made with smoked mushroom bacon, tomato, lettuce, and avocado. More

Vegan: Crispy Smoked Mushroom "Bacon"

The Food Lab J. Kenji López-Alt 32 comments

Let's get one thing straight right off the bat: the goal here is not to try and recreate bacon out of vegetables. Rather, the aim is to create something that can sate any bacon craving, hitting the right texture and flavor notes: crispy, a little greasy, a nice balance of sweet and salty, intensely savory, and smoky. More

Crispy Vegan Smoked Mushroom "Bacon"

Serious Eats J. Kenji López-Alt 17 comments

Sweet, smoky, and crisp mushroom bits that can be used anywhere that you'd use bacon bits. More

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