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.

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 ...

Red russulas are rather stocky mushrooms, with caps 1 to 3 inches wide, white gills, and thick, straight, white stalks up to 4 inches long. The red cap sometimes fades to pink due to rain or sunlight.

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.

Sauté chopped mushrooms, shallots and sliced garlic 2–3 minutes until tender, taking care not to brown the garlic. Add rice and cook 1 minute, stirring occasionally. Add red wine and cook ...

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 […] ...

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 ...

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 ...