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Entries tagged with 'wild mushrooms'

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

Serious Eats Kate Williams Post a comment

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'

Serious Eats Kate Williams Post a comment

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

Seriously Meatless: Wild Mushroom Stuffing

Serious Eats MichaelNatkin 4 comments

Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe and expand our vegetarian repertoire. [Photograph: Michael Natkin] With all of the concerns about food safety, most people (Alton Brown included) don't actually... More

Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms

Serious Eats Michele Humes 2 comments

It is with some amusement that I note Eric Ripert’s description of Le Bernardin’s braised halibut dish as “the ultimate one-pot meal”. For most of us, one-pot meals are comforting, homey things, thrown together at a moment’s notice; they do... More

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