Articles & Information
From Richard. 2 cups venison sausage (pork sausage can be substituted) fresh, whole Morel mushrooms, 5-6 inches in length (as many as you can get) 4 eggs 1 small zucchini squash, diced 1 small onion, diced flour Soak the Morels...
From George. 1 lb fresh mushrooms (I usually use a mixture of oysters and Maitake, but pretty much whatever you have works fine), coarsely chopped 1 large onion, chopped about a cup each of dry wine and stock (again, whatever...
From Andrew, FP Webmaster. 2 cups washed, uncooked long grain white/brown rice (a little wild rice mixed in is good too) 4 cups chicken or bean stock 1 cup lentils, cooked 2-3 cups chopped Maitake mushrooms 1 cup coarsely chopped...
From Randy. 4 oz fresh Shiitake mushrooms sliced ½ small onion chopped 1 lb cooked Fettucini 1 cup Alfredo sauce (homemade or from jar) 2 cloves minced garlic ¼ tsp ground white pepper 1 tbsp butter or olive oil (or...
From Andrew, FP Webmaster. 3 cups canola oil ½ cup sesame oil 1 cup water 1 cup red wine 1 cup balsamic vinegar 1 cup shoyu (soy sauce) ½ cup toasted sesame seeds 2-3 cups dried Shiitake mushrooms, chopped/ground into...
From Psilly. 1 loaf Italian bread Italian seasoning 3 large Chanterelles 1 clove garlic (pressed/mashed) olive oil Parmesan cheese Cook sliced Chanterelles over high heat for approx. 6 minutes stirring constantly so they don't stick. Save excess juice for a...
From Jefferey. A savory delight! This is based on the Italian tradition of fresh boletes, recycling of yesterdays bread and strong full flavored stocks. Not to be missed as side dish for a special occasion or as a main dish...
From Mike. several large mushroom caps; Portobello work well, but any large caps will do (Webmaster's note: Shiitake or Stropharia caps would work well for this recipe too) port wine oregano thyme sage garlic powder Parmesan cheese dash of rice...
