Recipe Type: Bon Appetit, Carrot, Fall, Hazelnut, High Fiber, Lunch, Mushroom, Pescatarian, Potluck, Saute, Soup/Stew, Vegetable, Vegetarian
Ingredients: 1 1/2-ounce package dried porcini mushrooms*, 1 1/4 cups chopped onion, 1 cup hot water, 1 cup sliced peeled carrot (about 1 large), 1 garlic clove, chopped, 1 pound crimini (baby bella) mushrooms, sliced (about 6 cups), 1/2 cup coarsely chopped fresh parsley, 1/3 cup plus 1 tablespoon olive oil,1/4 cup hazelnuts, toasted , husked, finely chopped, 12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups), 2 teaspoons finely grated orange peel, 3 cups (or more) vegetable broth, 4 tablespoons butter, divided
Stuffed Chicken Breasts
This information is per serving.
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Almond Joy Cheesecake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking