Salt and freshly ground pepper. 1 medium shallot, thinly sliced. 1 garlic clove, thinly sliced. 2 tablespoons sugar. 1 tablespoon water. 3/4 cup dry red wine, such as Amarone. 1/2 cup red wine vinegar ...

To reconstitute the dried porcini mushrooms and make the mushroom stock, put the dried porcinis in a medium-size bowl. Pour 2 cups boiling water over the mushrooms; stir to wet and submerge them all.

Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil.

In a large pot, combine the mushroom stems, water, onion, carrot, and celery. Bring the mixture to a boil, then reduce heat and let it simmer for 30-45 minutes. Strain the stock, discarding the ...

The latest ice cream flavors making a huge splash from Portland, Ore., based Salt & Straw involves a very cool collaboration with Wunderground, an adaptogenic mushroom coffee and tea company out ...

To assemble, brush some vinaigrette on the bread. Divide the onions evenly and spread them on 4 slices. Arrange the arugula on each to cover, dividing evenly.

Make orange segments by slicing off top and bottom ends of fruit with a small, sharp knife, exposing flesh. Stand orange on flat end. Working from top to bottom, slice off peel and pith to expose ...

Many supermarkets carry dried pappardelle – wide, flat noodles – but if you wish, narrower noodles can be substituted. Pappardelle with Mushroom Cream Sauce Yield: 4 servings Kosher salt and […] ...

Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer. Cover and cook for 1 1/2 hours or until the meat is ...

Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.