Classic pasta primavera the way Le Cirque used to make it back in the 1980s: Angel hair with fresh spring vegetables and cream.
Porcini powder is a powerful way to add savory flavors to whatever it is you are cooking. Here’s how to make it at home.
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.