|Peter Jordan's Wild Mushroom Bible|
|by Peter Jordan|
Anyone looking to explore the culinary variety made possible by savory mushrooms will want this stunning book with more than 600 color photographs.
1 - 7 of 7 for truffle mushrooms
Combine the stock, ... using canned black truffles, any juice ... and saute the mushroom slices until they ... the butter and mushrooms as you transfer ... up any remaining sauce.
Make Duxelles and ... Mince shallots and mushrooms in food processor. ... heat, stirring until thickened. Add truffles, salt and pepper. Serves 8 to 10.
Spread both sides ... remaining butter. Add mushrooms. Saute over ... Decorate with pastry cut-outs. Bake at 450°F for 15 minutes or until golden. Serves: 4.
Clean pigeons well, ... tablespoon butter, parsley, mushrooms, and truffles if sued; stuff ... serving platter. Add salt to gravy and thicken with flour.
Melt butter in ... add celery and mushrooms; simmer covered ... five minutes. Add truffles, wine, bisque, ... Sprinkle with chopped parsley and serve. Serves 4.
The pieces of ... or larger. Saute mushrooms 2-3 minutes in ... with chicken; add truffles and enough mayonnaise ... olives, tomato quarters. Serves 4 or more.
Juice of 1/2 ... Olive oil White truffles (optional) Slice the mushrooms very thinly and ... Italy, scatter on a few paper thin flakes of white truffle.
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