Chinese red-cooked, braised mushrooms are a warm, wintry way to enjoy any meaty mushroom.
A simple woodcock recipe you can do in a pan. Serve this with wild rice, roasted mushrooms and Brussels sprouts.
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.
Wild rice, wild mushrooms, caramelized onions. What’s not to love? This is a perfect side dish for wild game like venison or duck or pheasant.
A rich, Italian risotto made with chanterelle mushrooms and sweet corn. Simple, yet elegant.
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.