2 tablespoons avocado oil 1 cup diced yellow onion 1 teaspoon freshly minced garlic 1 pound baby bella mushrooms, cleaned and chopped 3/4
pound chanterelle mushrooms, cleaned and chopped 3/4 cup beef stock 1/4 cup cream sherry 1/4 cup half & half 1/2 teaspoon salt
Not exact matches
1
pound fresh shiitake,
chanterelle, portabella, or oyster
mushrooms, ends trimmed, sliced lengthwise
2
pounds new potatoes 1/2
pound (or more)
chanterelle mushrooms 3 tablespoons butter 3 garlic cloves, pressed Salt Small handful of fresh dill, coarsely chopped, plus a few sprigs for garnish Small handful of flat - leaf parsley, coarsely chopped Lemon
2 ounces dried
mushrooms (such as morels, porcini, shitakes, and
chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4
pound assorted fresh
mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
1 batch pizza dough 1/4 cup pesto 1 organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon fresh thyme, chopped 1
pound organic
chanterelle mushrooms, cleaned 1/2 cup red onion, thinly sliced 4 Roma tomatoes, thinly sliced 6 sun - dried tomatoes 1 tablespoon fresh parsley, chopped 1/4 teaspoon red chile flakes (optional)
2
pounds assorted wild
mushrooms (such as crimini, oyster,
chanterelle, and stemmed shiitake), cut into bite - size pieces
1
pound mixed
mushrooms (such as
chanterelles, maitake, oyster, crimini, and / or shiitake), torn into bite - size pieces
1
pound assorted wild
mushrooms (oysters, shiitakes,
chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved