mushrooms
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Sautéed Mushrooms with Herbs
Sauteed mushrooms should be in everyone’s culinary repertoire. By themselves they’re an awesome side dish, but also they make perfect fillings for omelettes, and toppings for pizza or steak or tartine or smørrebrød. They can also be used as the… Continue reading
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My Favorite Autumn Stew
This recipe is based on one from Deborah Madison’s The Greens Cook Book. I first made it 15 years ago and fell in love with it, so I’ve made it every single autumn since. For copyright and personal reasons, I’ve… Continue reading
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Orecchiette with Mushrooms, Meat Sauce and Hot Pepper Oil (with Allergen-Free Version)
[Note: This dish can be used to celebrate St. Cornelius’ Feast Day on September 16. He’s the patron saint of ear ache sufferers.] This post is for my cousin Mariel who requested the recipe for this. I had prepared it… Continue reading
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Mushrooms and Kale in Garlic
2 tablespoons coconut oil 2 tablespoons minced garlic 1-inch gingerroot, peeled, minced (optional) 12 ounces mushrooms, sliced thin 3 cups baby kale 1 tablespoon soy sauce, or wheat-free tamari if you’re avoiding wheat, or several pinches salt if avoiding soy… Continue reading
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Thai-Flavored Stir Fry
2 tablespoons canola oil 1 medium onion, sliced thinly 2 large cloves garlic, sliced thinly 1 tablespoon turmeric 2 Thai chilies or 1 Serrano chili, sliced thinly (deseed if you want less heat) 1 1/2 tablespoons grated gingerroot 1 12-oz… Continue reading