Any killer recipes out there?...
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Do you have a favorite mushroom? For me, it's the versatile portabella. It's great in soup, grilled, roasted in a salad or on a sandwich, on a kebab, or thousands of other ways. What about you?...
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I followed Tyler Florence's recipe. My red Le Creuset was filled with oodles of Arborio rice, lots of chopped mushrooms, and several types of leafy herbs that awakened my senses. This dish requires a handful of fresh sprigs of thyme,...
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Yesterday I went to the farmers market and bought eggplant, zucchini, red onions, green, orange, and yellow peppers, and portobellos. I roasted/grilled them all under my broiler with just olive oil, salt and pepper (can't have a BBQ in my...
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Mmm-m----mushrooms. The oh-so-edible fungi. Just feels elegant to eat them. I most often buy portabello, shitake, oyster & enoki. Add them to salads, make mushroom bisque soup & grilled vegetarian portabello burgers. How do you use the remarkably versatile fungi?...
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I'm planning to up the ante by adding some fresh porcinis to my pasta sauce (usually made with only dried porcinis). My question is how to prep them. Do I remove the stems and discard, then slice and use the...
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