24 wild mushroom recipes ideas
NYT Cooking: I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this b…
via: cooking.nytimes.com
Farmers markets (heck, even supermarkets) are overrun with wild mushrooms this time of year. Wild mushrooms can be intimidating and expensive. They’re worth it. But if you’re going to spend $20 on a bag of chanterelles, you should understand how to cook them.