Type what you have

Ingredients

• ✓ porcini mushroom
• chicken broth
• cauliflower
• butter
• shallot
• salt
• black pepper
• pea
• balsamic vinegar
• thyme

Instructions

1. 1 Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.
2. 2 Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.
3. 3 Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
4. 4 Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
5. 5 Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.
6. 6 Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ porcini mushroom
• olive oil
• garlic
• red pepper flakes
• clam
• white wine
• tomato
• clam juice
• parsley
• linguine pasta

Instructions

1. 1 Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
2. 2 Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
3. 3 Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
5. 5 Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

By Debbie Zanet

Ingredients

• ✓ porcini mushroom
• ✓ porcini mushroom
• vegetable oil
• turkey neck
• onion
• celery
• carrot
• marsala wine
• water
• garlic
• bay leaf
• butter
• flour
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
2. 2 Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
3. 3 Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
4. 4 Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
5. 5 Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
6. 6 Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
7. 7 Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ porcini mushroom
• water
• chicken breast
• salt
• pepper
• chicken broth
• sun-dried tomato
• tomato paste
• olive oil
• garlic
• red onion
• artichoke bottom
• black pepper
• parsley
• lemon juice
• white wine
• parmesan cheese

Instructions

1. 1 Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
4. 4 Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
5. 5 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
6. 6 Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

By ruthietoothie9

Ingredients

• ✓ porcini mushroom
• puff pastry
• olive oil
• onion
• garlic
• carrot
• celery
• potato
• beef tenderloin
• bay leaf
• oregano
• marsala wine
• parsley
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
3. 3 Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
4. 4 Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
5. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

By Maryellen

Ingredients

• ✓ porcini mushroom
• water
• butter
• parsley
• garlic
• heavy cream
• white wine
• salt
• black pepper

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with hot water. Let soak until plumped up, about 30 minutes.
2. 2 Pour mushrooms and soaking liquid into a coffee filter or fine mesh sieve set over a bowl. Save soaking liquid for sauce. Rinse rehydrated mushrooms well to remove any grit, then coarsely chop.
3. 3 Add butter to a large, nonstick skillet over medium-low heat. When butter has melted, add parsley and garlic; stir to combine. Stir in chopped mushrooms. Moisten the mixture with a few tablespoons reserved soaking water. Cook, stirring a few times, until the moisture has largely evaporated, about 5 minutes.
4. 4 Add cream and wine and stir to combine. Cook at barely a simmer until liquid has reduced slightly, about 5 minutes. Season with salt and pepper.

By andsha

Ingredients

• ✓ porcini mushroom
• ✓ porcini mushroom
• black pepper
• salt
• heavy cream
• all-purpose flour
• butter
• water
• garlic
• bay leaf
• water
• marsala wine
• carrot
• celery
• onion
• turkey neck
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
2. 2 Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
3. 3 In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
4. 4 Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ porcini mushroom
• beef stock
• olive oil
• garlic
• white wine
• parsley
• salt
• spring onion
• arborio rice
• parmesan cheese
• butter

Instructions

1. 1 Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
2. 2 Pour beef stock into a saucepan over low heat. Cover and keep warm.
3. 3 Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
4. 4 Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
5. 5 Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
6. 6 Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
7. 7 Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

By miche

Ingredients

• ✓ porcini mushroom
• olive oil
• brown mushroom
• salt
• onion
• garlic
• farro
• chicken stock
• creme fraiche
• flat-leaf parsley
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2. 2 Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3. 3 Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5. 5 Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6. 6 Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.

By John Mitzewich

Ingredients

• ✓ porcini mushroom
• chicken broth
• long-grain rice
• soy sauce
• thyme
• bay leaf
• salt
• butter
• cremini mushroom
• onion
• black pepper
• carrot

Instructions

1. 1 Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
2. 2 Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
3. 3 Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
4. 4 Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.

By Katie Marr

Ingredients

• ✓ porcini mushroom
• olive oil
• beef cheek
• onion
• carrot
• garlic
• beef stock
• red wine
• beef bouillon
• thyme
• bay leaf

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
3. 3 Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
4. 4 Bake in the preheated oven until beef is very tender, 5 to 6 hours.
5. 5 Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

By Robert Smith

Ingredients

• ✓ porcini mushroom
• cream of mushroom soup
• water
• chicken stock
• butter
• olive oil
• onion
• garlic
• arborio rice
• salt
• pepper
• thyme
• basil

Instructions

1. 1 Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
2. 2 Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
3. 3 In a saucepan over medium heat, bring the stock to a gentle simmer.
4. 4 Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
5. 5 Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

By Kathy

Ingredients

• ✓ porcini mushroom
• water
• butter
• olive oil
• red onion
• garlic
• beef bouillon
• salt
• black pepper
• heavy cream
• potato
• beef tenderloin
• thyme

Instructions

1. 1 In a small bowl, soak dried mushrooms in hot water.
2. 2 Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
3. 3 Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
6. 6 Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

By Cynthia Russell

Ingredients

• ✓ porcini mushroom
• water
• beef stock
• olive oil
• garlic
• rosemary
• salt
• black pepper
• white wine
• butter
• shallot
• arborio rice
• parmesan cheese

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
2. 2 Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
3. 3 Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
4. 4 Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
5. 5 Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
6. 6 Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

By miche

Ingredients

• ✓ porcini mushroom
• water
• beef short rib
• salt
• black pepper
• vegetable oil
• onion
• garlic
• beef broth
• tomato sauce
• rosemary
• salt
• cayenne pepper
• bay leaf

Instructions

1. 1 Soak mushrooms in water in a bowl until rehydrated, about 30 minutes. Drain and reserve liquid; dice mushrooms.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Season short ribs all over with salt and black pepper.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Add short ribs; cook until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
5. 5 Cook onion with a pinch of salt in the same skillet until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in mushrooms.
6. 6 Add reserved mushroom liquid to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in beef broth, tomato sauce, rosemary, ½ teaspoon salt, cayenne pepper, and bay leaf.
7. 7 Pour beef broth mixture over short ribs. Cover the Dutch oven with a lid.
8. 8 Cook in the preheated oven until short ribs are fork-tender, about 2 hours.

By John Mitzewich

Ingredients

• ✓ porcini mushroom
• olive oil
• onion
• carrot
• celery
• pearl barley
• brown lentil
• beef broth
• bay leaf
• parsley
• thyme
• black pepper
• button mushroom
• sherry

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.
2. 2 Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.

By Diana Hagewood Smith

Ingredients

• ✓ porcini mushroom
• cooking spray
• sweet sausage
• butter
• onion
• garlic
• sage
• nutmeg
• pumpkin puree
• gruyere cheese
• heavy cream
• salt
• black pepper
• penne pasta
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
3. 3 Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
4. 4 Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
5. 5 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
6. 6 Bake in the preheated oven until bubbling, about 30 minutes.

By hobinrall

Ingredients

• ✓ porcini mushroom
• milk
• sunflower oil
• egg yolk
• all-purpose flour
• salt
• water
• potato
• onion
• vegetable oil
• salt
• pepper
• water
• salt

Instructions

1. 1 To mix the dough, combine the milk, sunflower oil, egg yolk, flour, and 1/2 teaspoon salt in a bowl. You can use an electric mixer or knead the dough by hand until it forms a smooth, stiff dough. Shape the dough into a log, wrap it in plastic wrap, and set aside.
2. 2 Soak the dried porcini in 1/2 cup hot water for 45 minutes. Meanwhile, cook the potatoes in boiling salted water to cover until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
3. 3 Chop the rehydrated mushrooms, reserving the soaking liquid. Mash the potatoes, adding the mushroom-soaking liquid to moisten.
4. 4 Heat the vegetable oil in a skillet over medium heat. Stir in the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms.
5. 5 Mix the mashed potatoes, onions, and mushrooms; season with salt and pepper to taste. Set the filling aside while you roll out the vareniky dough.
6. 6 Cut the dough into discs about 3/8 inch thick and 2 inches wide (1 cm thick and 5 cm in diameter). Flatten or roll each disc on a lightly floured surface to make a thin circle. Drop the filling by tablespoonfuls into the center of each vareniky; fold the dough in half and pinch the edge to seal. Repeat until all of the dumplings are filled.
7. 7 Bring the gallon of water and tablespoon of salt to a boil in a large pot. Add the vareniky to the boiling water and stir once, gently. Simmer until all of the dumplings have floated to the surface, about 10 to 15 minutes. Drain well before serving.

By Ukrainian Chef

Ingredients

• ✓ porcini mushroom
• water
• beef tenderloin roast
• salt
• black pepper
• vegetable oil
• butter
• shallot
• salt
• tarragon vinegar
• veal stock
• heavy cream
• butter
• tarragon
• salt
• black pepper

Instructions

1. 1 Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
4. 4 Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
5. 5 Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
6. 6 Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
7. 7 Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
8. 8 Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

By John Mitzewich

Ingredients

• ✓ porcini mushroom
• water
• olive oil
• shallot
• miso paste
• yeast extract
• broccoli
• radicchio
• water
• vegetable broth
• red wine
• salt
• polenta
• salt
• black pepper
• cornstarch
• water

Instructions

1. 1 Soak porcini in 2 cups boiling water for at least 10 minutes.
2. 2 At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
3. 3 Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
4. 4 Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
5. 5 Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
6. 6 Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
7. 7 Strain the reserved soaking water, twice if necessary, to remove any sediment.
8. 8 Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
9. 9 Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
10. 10 Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

By Buckwheat Queen

Ingredients

• ✓ porcini mushroom
• cooking spray
• water
• all-purpose flour
• cornmeal
• white sugar
• salt
• baking soda
• black pepper
• cayenne pepper
• butter
• egg
• buttermilk
• milk
• corn
• green onion

Instructions

1. 1 Place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. Remove mushrooms from the bowl, squeeze to drain, and chop finely.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
3. 3 Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
4. 4 Melt butter in a large skillet over medium heat. Add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. Remove from heat and allow to cool for 10 minutes.
5. 5 Stir eggs, buttermilk, and milk into flour mixture. Add mushroom mixture and corn; stir until well mixed. Fold in green onions. Transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air bubbles.
6. 6 Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.

By John Mitzewich

Ingredients

• ✓ porcini mushroom
• water
• venison tenderloin
• ghee
• tomato
• shallot
• red wine
• balsamic vinegar
• vegetable broth powder
• garlic
• bay leaf
• herbes de provence
• juniper berry
• thyme
• sage
• herb salt
• cornstarch
• salt
• black pepper

Instructions

1. 1 Place mushrooms in a small heat-proof bowl; cover with boiling water and soak until soft, about 15 minutes. Drain; reserve soaking liquid. Finely chop mushrooms; add to reserved soaking liquid and set aside.
2. 2 Rinse venison under cold running water; pat thoroughly dry with paper towels. Cut venison into ¾-inch slices.
3. 3 Melt ghee in a large skillet over medium-high heat. Sear venison slices, in batches, until lightly browned on both sides, making sure not to overcrowd the skillet, 5 to 10 minutes per batch. Transfer venison to a slow cooker.
4. 4 Add mushrooms, soaking liquid, tomatoes, shallots, red wine, balsamic vinegar, vegetable broth powder, garlic, bay leaves, herbes de Provence, juniper berries, thyme, sage, and herb salt to slow cooker; stir well.
5. 5 Cover slow cooker. Cook on Low for 3 hours.
6. 6 Whisk 3 tablespoons cooking liquid and cornstarch together in a small bowl until cornstarch is dissolved; stir into slow cooker until well combined.
7. 7 Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.

By nch

Ingredients

• ✓ porcini mushroom
• water
• butter
• green cabbage
• sauerkraut
• bacon
• pork shoulder
• beef chuck
• sausage
• onion
• prune
• red wine
• paprika
• thyme
• bay leaf
• caraway seed
• allspice
• black pepper
• salt

Instructions

1. 1 Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2. 2 Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
3. 3 Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
4. 4 Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
5. 5 Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
6. 6 Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
7. 7 Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ porcini mushroom
• arugula
• heirloom tomato
• goat cheese
• ground beef
• brioche bun
• black pepper
• salt
• sugar
• red wine vinegar
• red onion
• olive oil
• canola oil
• dill
• garlic
• lemon
• egg yolk
• red pepper flake
• black pepper
• garlic powder
• thyme
• sea salt

Instructions

1. 1 Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
2. 2 Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
3. 3 Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
6. 6 Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
7. 7 Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
8. 8 Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.

By Leslie Kelly