These grilled oyster mushrooms are packed with flavor and so easy to make. White truffle oil in the dressing complements the earthiness of the mushrooms, while putting them on the grill until caramelized brings out their natural umami flavor.
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At Il Mulino Prime, the Il Mulino restaurant group’s newest Manhattan restaurant, the pork chop Contadina created by executive chef Michele Mazza is made with cherry pepper, mushroom, and onion sauce. It’s the perfect marriage of meaty pork and spicy peppers for a dish that satisfies cravings for both heartiness and heat.
Hampton Creek provides healthier and more affordable food options to consumers. The rich and creamy Just Mayo Truffle is just what you need to bring a subtle hint of earth-toned flavor to this holiday dish.To watch Hampton Creek's video tutorial for the recipe, click here. Recipe courtesy of Hampton Creek.
“Comfort food for the soul, this soup, fragrant with ginger and miso and loaded with noodles and greens, is a great warm-up on a cold day. If you have leftover rotisserie chicken, the soup is a snap to make; and with the rice cooker, there is only one pot to wash—a bonus in my book!” — Diane Phillips, author of The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More
Elevate your roast to the next level with this recipe from New York-based chef Michael Toscano (head chef/owner of Jeffrey’s Grocery, Perla, and Montmartre). Oyster mushrooms and bacon add a ribbon of flavor and depth to this dish. With Bordeaux wine pairings from Pearl & Ash’s wine director Patrick Cappiello, it’s bound to make a statement for any occasion!
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Risotto is a go-to meal for us. Despite what most people think, it is not that complicated. Sure, it takes a little time, but it’s worth every sweet bite. And, love takes time, and look at how worthwhile love is. So, put aside your fears and make risotto.
Despite the nasty rumors that you have to slave over the stove, stirring, and stirring, and stirring to get the perfect risotto... you don’t. I took a cooking class from an Italian chef, some many moons ago, and he washed that premise away. What you need is good ingredients and very hot broth.
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"Eating rabbit is nice because it's so lean just like chicken. Using duck fat has better health qualities than does chicken fat. Plus the taste duck fat is marvelous!" – Chef Steve Zanini of Faire Steak and Seafood in Raleigh, NC
I came up with this recipe after buying my first asparagus of the season, during a trip to the farmers' market. It was a beautiful, sunny day, and the place was bustling with eager shoppers. After spending the morning out and about, I came home and wanted to prepare a quick and easy brunch with my farmers' market finds: Asian-Roasted Asparagus & Oyster Mushrooms with Fried Egg! Perfect for the Spring season!
These are simple to do, but you must watch the process carefully so that the mushrooms don't char. Plop the oyster mushrooms onto the grill -- brush with a bit of olive oil if you like -- and grill until they begin to brown.