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Entries tagged with 'truffle oil'

Mushroom Stew from 'Stewed'

Serious Eats Kate Williams 3 comments

Wintertime vegetable soups all to often tend towards the creamy, orange, winter squash/carrot type. And while there's nothing wrong with a well-made butternut squash puree, sometimes a little more texture and funk is in order. Enter Dave Becker's standout Mushroom Stew in his new book, Stewed. A terrific amalgamation of wild mushrooms, enokis, dried porcinis, sherry, and spinach, this stew tastes of earth in the best way possible. The mushrooms are sauteed in a ripping hot pot to brown quickly without steaming, and are then simmered to tender perfection. A (very slight) drizzle of truffle oil (haters, don't hate) and a smattering of Asaigo cheese enlivens the stew upon serving. More

The Nasty Bits: Chicken Liver Omelet

Serious Eats Chichi Wang 13 comments

[Photographs: Chichi Wang] Gimme More! Rabbit and Garlic Soup » Frankenstein's Frog, Stir-Fried » All Nasty Bits coverage » Eaters who revel in other types of offal simply don't like liver. Liver prejudices abound for good reason: The much-maligned organ,... More

Cooking from the Glossies: Wild Mushroom Crostini with Thyme Vinaigrette

Serious Eats Lucy Baker 3 comments

While rosemary is my all-time favorite herb, I have a special place in my heart for fresh thyme. Light and lemony, the flavor blends well with many ingredients and never seems to overpower the final dish—whether a simple vegetable soup... More

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