Cuisine: Mushrooms
Stuart Brioza’s Mushrooms in Pickle-Brine Butter
Don't toss your pickle brine out! It can be used like vinegar in many dishes! The pickle brine adds a burst of acid to the delicious, buttery mushrooms.
By - Yields: 6 - 8 Servings
Toasted Barley, Green Bean, and Shiitake Salad with Tofu
Toasted Barley, Green Bean, and Shiitake Salad with Tofu is a delicious salad, though I will admit a bit time consuming. Pressing all the liquid out of the tofu, then marinating and roasting it, makes this dish so flavorful.
- Prep: 30 mins
- Cook: 45 mins
- Yields: 6 Servings
Lemony Rosemary Chicken Skillet Dinner
Lemony Rosemary Chicken Skillet Dinner is a delicious meal using one pan. Great for a busy weeknight meal.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings
Tahoe Brunch Casserole
Tahoe Brunch Casserole is the perfect breakfast to have when you have a house full of guests. It is very versatile and can be a vegetarian entrée by adding any ingredients you like.
- Prep: 20 mins
- Cook: 1 hr
- Yields: 8 - 10 Servings
Shells with Pesto Alfredo and Bacon
This Shells with Pesto Alfredo and Bacon is a great way to liven up your Alfredo sauce.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Pasta with Sausage, Tomatoes, Zucchini and Mushrooms
Try this Pasta with Sausage, Tomatoes, Zucchini and Mushrooms for a easy and delicious weeknight meal.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 6 Servings
Wild Mushroom Risotto
A friend of mine asked for a risotto recipe that you don't have to laboriously stir. I make this all the time. You start it on the stove top and transfer it to the oven. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 8 Servings
Toasted Brie & Mushroom Open Faced Sandwich
I had this wonderful Toasted Brie & Mushroom Open Faced Sandwich at The Little Flower Candy Company in Pasadena, CA. I don't think of using lemon with mushrooms, but it really works to add a brightness to the dish.
This is what is says on the menu:
garlic mushrooms and brie toasted and served open faced on baguette with fresh thyme and lemon zest
- Prep: 10 mins
- Cook: 15 mins
Mushroom Shallot Tart
Try this delicious Mushroom Shallot Tart. I used a mixture of cremini, oyster and shiitake mushrooms for this tart.
- Prep: 15 mins
- Cook: 1 hr
- Yields: 8 Servings
Rigatoni in Woodsman’s Sauce
Last night, I felt like cooking something new and different. I grabbed a random cookbook and opened a random page and made dinner. Here is what happened. It was a huge success and hit with the family.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
