When it comes to comfort food it’s hard to top meatloaf with mashed potatoes and gravy. But I did my best. Turned out rather well, and it only took two weeks to make!
What? Two weeks? Well, yes. I had to cure the bacon. While the bacon was curing I had to make the ketchup. And [...]

Categories: entrée, mother recipe, mushroom, supper
Tagged: entrée, mother recipe, mushroom, supper

A good pâté is one my favorite things–humble ingredients transformed into a culinary delight. I particularly enjoy a nice mushroom pâté with fresh bread and sweet pickles for breakfast. Another thing I particularly like about pâté when cooked en terrine is that it isn’t particularly fussy–a few more minutes in the oven won’t make a [...]

Categories: baking, charcuterie, entertaining, gluten-free, mushroom, side dish, technique, vegetarian
Tagged: baking, charcuterie, entertaining, gluten-free, mushroom, side dish, technique, vegetarian

A couple months ago I had the privilege of hosting Chef Gabriel Rucker of Le Pigeon for a cooking demonstration at Williams-Sonoma. He prepared a wonderful truffled spinach that inspired this variation.
You’ll need one bunch of spinach for every two portions; no need for expensive baby spinach in this dish. Begin by gently sautéing the [...]

Categories: Thanksgiving, entertaining, gluten-free, mushroom, side dish, vegetarian
Tagged: creme fraiche, entertaining, gluten-free, mushroom, side dish, Thanksgiving, vegetarian

I love mushrooms of all sorts, and I enjoy using them in all sorts of ways, even in dessert. But I’d never thought about making a savoury strudel until I decided I needed a new side dish for Fall. It’s much easier than it sounds: make duxelles, wrap in phyllo, then bake until done.
To make duxelles [...]

Categories: baking, entertaining, mushroom, pastry, side dish, vegetarian
Tagged: baking, entertaining, mushroom, side dish, vegetarian

I needed a meal for four. I had chicken for two, veal shanks for two, and absolutely no desire to go to the store. A look into the pantry revealed potatoes and carrots. I had what I needed for a stew!

Categories: beef, braising, chicken, dairy-free, entrée, poultry, stock, supper, technique, veal
Tagged: chicken, dairy-free, entrée, main course, mushroom, one-pot meals, stock, supper, technique

I had just finished breaking down a chicken for a photo session when I realized that it was time to eat. Fortunately, I had some chicken on the cutting board. A quick trip to the pantry for inspiration yielded sweet Marsala wine and veal demiglace.

Categories: Lunch, chicken, entrée, mother recipe, mushroom, pantry, skillet, supper
Tagged: chicken, Lunch, main course, mother recipe, mushroom, pantry, supper

Gelato is the truly ethereal version of ice cream that originates in Italy. Most important to a gelato is to start with a good base and to finish with low-speed churning that incorporates as little air as possible.
There are two standard gelato bases, white and yellow. The white base is made without eggs, the yellow [...]

Categories: dessert, gelato, gluten-free, home creamery, mother recipe, mushroom, vegetarian
Tagged: dessert, gelato, gluten-free, home creamery, mother recipe, mushroom, vegetarian

Candy cap mushrooms, when dried, are very strongly fragrant, hinting of maple syrup, butterscotch, and butter pecan ice cream. I used them in one of my favorite vegetable dishes, carrot purée.

Categories: dairy-free, gluten-free, mushroom, side dish, vegan, vegetarian
Tagged: dairy-free, gluten-free, mushroom, side dish, vegan, vegetarian

When mushrooms have been sitting around a day or two longer than they really should, or you find a sale on dried mushrooms, make some mushroom stock. Then, when you need an umami-filled light lunch or quick soup, you’ll have a great base to build upon.

Categories: Lunch, Soup, dairy-free, gluten-free, mushroom, stock, vegan, vegetarian
Tagged: dairy-free, gluten-free, Lunch, mushroom, Soup, stock, vegan, vegetarian

A frittata is always quick and easy and is a great way to use up leftovers. All you need is eggs. Potatoes are a traditional filler, and cheese is helpful as well.

Categories: Lunch, eggs, mushroom, supper, vegetarian
Tagged: eggs, Lunch, main course, mushroom, supper, vegetarian