|by Steven Wheeler|
This delightfully illustrated book opens with an introduction that covers the culinary qualities of over 30 wild and cultivated varieties of mushr...
1 - 10 of 22 for morel mushrooms
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Immediately upon your return from finding mushrooms in the woods, or being gifted with "morels", rinse and ... eating this delicacy, but in looking for them.
Soak quinoa for ... meantime saute the mushrooms and shallots in ... is a great side for the days when you're sick of the the same old potatoes or rice.
Saute morels, onion and ... until barely tender. Stir in flour gradually, add milk, salt and pepper. Add cooked asparagus. Simmer until slightly thickened.
Saute morels, onion and ... Pour mixture into a blender and mix at high speed. Add cream and buttermilk, a little at a time. Reheat just before serving.
Fill a medium ... to brown. Add morels; cook until ... liquid. Distribute to serving plates and top with chives and cheese. Serve immediately. Serves 4.
Cooking time: 40 ... or smoking the mushrooms. However, they ... rosemary in small bowl. Let stand at least 1 hour before serving. Makes about 1 1/4 cups.
Pound veal. Season ... same pan saute mushrooms and shallots in ... parsley. Season to taste with lemon juice and salt. Spoon sauce over veal. 6-8 servings.
Saucepan - cook mushrooms and leeks in ... degrees for 1 3/4 to 2 1/4 hours. Thermometer registering 160 degrees. Cover with tin foil and continue cooking.
Split Morel mushrooms lengthwise. Rinse in ... while cooking. When golden brown and floating, remove to rack to drain. Salt to taste. Place on paper towels.
Melt butter over medium heat. Saute mushrooms in butter until ... and stir until mixture boils. Cook and stir one minute more. Serve over rice. Serves 4.
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