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Sautéed Mushrooms
For savory, meaty-textured, deeply browned sautéed mushrooms, start with steam.
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Sautéed Morel Mushrooms
Morel mushrooms don't need much to be at their best—just a simple sauté with minced shallot, garlic, butter, and a couple flavor-enhancing secret ingredients.
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Roasted Mushrooms With Rosemary and Garlic
Meaty cremini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well.
Garlic Butter Roasted Mushrooms
Simple perfection: Roasted Mushrooms with garlic butter, finished with a fresh squeeze of lemon and thyme leaves. Fabulous starter or meat free meal!
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Steak with Red Wine Mushrooms
You can't go wrong with this combination of butter, mushrooms, red wine, and steak.
Roasted Capon with Mushroom-Cognac Sauce
Tender and juicy with a rich cognac-infused sauce, this Roasted Capon would be a wonderful addition to any holiday menu as an alternative to turkey.
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'Smitten Kitchen's Mushroom Bourguignon
Those who have followed Deb Perelman's blog Smitten Kitchen for any length of time have learned that she works wonders with vegetables (and also butter). Her past life as a food-loving vegetarian shows in each of her recipes. Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl onions are browned a la chuck roast, then added to a rich tomato and wine gravy.
Mushroom Risotto
A creamy Mushroom Risotto with golden, garlic butter mushrooms. A magificent mushroom recipe worthy of serving at a fine dining restaurant!
Balsamic marinated mushrooms
Such a great, simple way to make mushrooms outrageously delicious - balsamic marinated mushrooms!
A Mushroom Sauce for Everything!
A highly versatile creamy Mushroom Sauce for steak, chicken, pork chops and other seared proteins. Luxurious yet incredibly simple to make.
Love ordering garlicky, buttery mushrooms at the steakhouse? They're easy to make at home! A splash of cognac takes this side dish to the next level.
Serve With
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Pan-Seared Ribeye Steak with Quick Creamed Spinach
About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.
Risotto Tricolore inspired by Big Night — Binging With Babish
This week we’re making Risotto Tricolore from The Big Night. As daunting as Stanley Tucci’s risotto might seem, don’t be tempted to try those ‘internet hacks.’ Although the pressure cooker method turned out… passable, I’d thoroughly recommend sticking to the stovetop method with this one. Yield:
Steak Dinner with Chimichurri, Orzo Salad, & Roasted Broccolini — Ethan
Mushroom Risotto
Risotto is a beautiful and simple technique that doesn’t require much to make great, but today I’m adding one secret ingredient, mascarpone,
Spicy Ribeye
This steak is addicting with the addition of cherry peppers and brown butter
Leek Risotto with Champagne and Roasted Shrimp
With creamy rice, sautéed leeks, bubbly champagne, parmesan, lemon zest, and peas, this Champagne and Leek Risotto is a perfect cozy dinner.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
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Broiled Asparagus With Fried Egg and Gorgonzola
Inspired by classic asparagus alla Milanese, this easy dish features asparagus that's been blistered in the broiler for an intense, woodsy flavor. On top are pieces of sweet and creamy gorgonzola cheese, which gently melt from the heat from the asparagus, a fried egg, grated Parmigiano-Reggiano, and toasted bread crumbs for a light, crunchy texture.
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.