Mushroom & Roasted Garlic Scape Risotto
A chance encounter of ingredients made a happy pair. Lingering in the refrigerator were two portobello mushrooms from a local […]
Mixed Mushroom Lasagna with Gorgonzola Sauce
This is one of the reasons we’ll be on a clear soup diet by New Year’s. This rich and homey dish […]
Marinated Mushrooms with Cinnamon and Thyme
My interest in mushrooms returns with cold weather. Although we have abundant local, sustainably farmed mushrooms all year round, I […]
Baked White Fish with Spinach, Leeks and Mushrooms
In early spring, the leeks and spinach from the farmers market are unbelievably sweet and delicious. The spinach has none […]
Asparagus, Leek and Mushroom Lasagna
Early local spring vegetables baked with lasagna noodles epitomize the season with light, bright flavors in a warm, comforting dish […]
Indian-spiced Chickpeas and Mushrooms
Indian spices are the highlight of this otherwise earthy combination of cooked chickpeas and mushrooms, which is sparked by a […]
Marinated Mushrooms with Saba
Whenever I cook for a party, marinated mushrooms are inevitably on the menu. I make them lots of different ways […]
Mushroom Quinoa Soup
An aromatic, hearty soup for a cold spring day. A gluten-free version of mushroom barley soup, made with carrots and […]
Dark Days Week 16: Pan-roasted Mushrooms and Roasted Tomatoes on Polenta
At one time, communities throughout the US had their own gristmills, where farmers could take their grain to be ground, […]
Mushroom Risotto with Rosemary
Whenever I make mushroom risotto or its cousin mushroom pilaf (the difference being the technique), I make extra so that […]
Dark Days Weeks 9 and 10: A Trio of Winter Salads
With fresh-from-the-garden green salads and Mediterranean vegetables a distant memory of a warmer season, we crave something piquant, refreshing and […]
Gingered Butternut Squash with Farro and Mushrooms
Our “cellar” (freezer, fridge and cold basement) and pantry are still full of fresh local organic produce and preserved foodstuffs. […]
Dark Days Week 6: Mushroom and Cabbage Lasagna
I find the Dark Days challenge to be no challenge at all when it comes to meat and poultry, and […]
Dark Days Week 5: Sea Scallops with Mushrooms and Leeks on Sweet Potato Crisps
Variety, balance. Colors, textures, flavors. Seasonality, locality, sustainability. This meal had it all, simply by layering. Each component was prepared […]
Not-so-thick Mushroom Barley Soup with Greens
Mushroom-barley is a classic soup that I find is typically too thick and gummy, possibly because it is made in […]
Sautéed Cabbage with Portobello Mushrooms
Cabbage and mushrooms have a great affinity for each other and I find myself using the combination in various ways. […]
PROSPECT THE PANTRY 