We doubled up on the mushroom filling for this savory galette. First, we blitzed criminis (also called baby bellas), then the shallots and herbs in the food processor into a spread reminiscent of duxelles (a French mushroom paste). The mushroom mixture gets caramelized in a skillet until the flavor is super concentrated, then mixed with
Serves 6- 8 Author Notes I think that everyone should have a vegan recipe or two in their repertoire. Not only are more people choosing veganism, a lot of people have food allergies and intolerences to dairy and egg. With my son having food allergies, I am always appreciative of having something for him at
Photo by Linda Xiao Serves 4 Author Notes Vegetarians (and friends of vegetarians) will like this dish because it’s a celebratory meatless main dish. We like it because it’s a bourguignon you can make on a weeknight. Where’s the boeuf? Who cares? Adapted very slightly from The Smitten Kitchen Cookbook (Knopf, 2012) —Genius Recipes Test
Prep time 15 minutes Cook time 25 minutes Serves 4 Author Notes The night before my brother’s wedding, his wife-to-be’s parents took us out to dinner. We were in Detroit and my expectations weren’t high, but I had an extraordinary mushroom bisque that I set out to re-create when I got home. It took several
Cook Mode (Keep screen awake) Ingredients FILLING: 2 tablespoons unsalted butter 10 ounces wild mushrooms, such as hen-of-the-woods or oyster, torn into bite-size pieces 1 teaspoon finely chopped thyme, plus more for garnish 1 garlic clove, thinly sliced 1 tablespoon finely chopped parsley Sea salt Pepper SAUCE: 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup heavy cream
Serves 10-15 as an appetizer Author Notes I have been obsessed with chestnuts lately, and wanted to incorporate them into some kind of savory finger food for my fast-approaching birthday party. A vegetarian pate turned out to be the perfect vehicle for them. (Note: If you are making these for a smaller group, you can
It’s the ultimate comfort food meal, and our easy risotto recipe makes it simple. Risotto is one of those dishes that we love to eat, but neither my father nor mother have the patience to make often. Simply Recipes / Mihaela Kozaric Sebrek How To Make Risotto It takes about 25 minutes of careful stirring
Ingredients:1/2 ounce dried shiitake or porcini mushrooms3 tablespoons vegetable oil2 medium shallots, minced1 large leek, white and tender green, halved lengthwise and thinly sliced crosswise4 ounces white mushrooms, stems discarded, caps thinly sliced1 tablespoon minced fresh ginger1/2 teaspoon Madras curry powder6 cups vegetable stock or canned broth1/2 cup unsweetened coconut milk1 teaspoon cornstarchCoarse salt and
Photo by Lindsay Howerton-Hastings Serves 4 Author Notes Delicious even to mushroom-avoiders, super quick, and the most cozy creamy comfort food for winter. —Lindsay Howerton-Hastings Ingredients 1 pound ground beef 1 pound cremini or white mushrooms 1/2 onion, diced 4 cloves garlic, minced 1/2 teaspoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried dill
A vegetarian meal that’s great for dinner guests. Just toss some veggies—carrots, garlic, onion, and mushrooms—into the food processor and blitz to a rubble. Sauté in olive oil, then add store-bought tomato sauce and dried mushrooms. The sauce bubbles away while the pasta cooks. Toss the rigatoni with the sauce—the little pasta tunnels become stuffed…