'wild mushrooms' on Serious Eats

From A Polish Country House Kitchen's Twice-Cooked Wild Mushrooms

During foraging season, mushrooms appear on the Polish table in many forms. They can be sauteed, pickled, and simmered into soups. These Twice-Cooked Wild Mushrooms present a unique technique: the 'shrooms are first boiled basically to smithereens. Once totally tender, they take a trip to a skillet with butter, onions, and dill to become even more silky smooth before being finished with sour cream. More

Vol-au-Vent Filled with Creamy Celeriac & Wild Mushrooms from 'Home Made Winter'

I am firmly of the belief that a good pie crust improves just about any dish, be it savory or sweet. Flaky, crisp, and butter-rich, such a crust can transform many a ho-hum pile of fruit or bowl of stew into exciting new fare. Take the Vol-au-Vent from Yvette van Boven's Home Made Winter, for example. A simple stew of root vegetables, mushrooms, and crème fraîche is good enough on its own; but place it inside a buttery pastry shell, and it turns into an elegant vegetarian main dish. Brightened up with a smidgen of red onion compote, and you'll have a real winter winner on your hands. More

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