Start by sauteing onions and garlic in olive oil until they become translucent. Then, add fresh or rehydrated dried porcini ...

This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn ... chopping kilos of mushrooms (yes, I heard you!). This recipe is inspired by ...

This mushroom gnocchi gets its savory flavor from dried ... yogurt sauce, and dinner is ready in about half an hour. Brushing the underside of the dough with egg wash for this pot pie recipe ...

It's recommended to consume pasta with porcini mushrooms and sausage immediately. The sauce can be prepared in advance and stored for 1-2 days in the refrigerator.

With a mix of portabella and porcini ... sauce, you can always make your own. From there, you'll need to head to the produce aisles and grab 1 pound of portabella mushrooms and 2 ounces of dried ...

Slowly add the porcini water and then the tomato sauce to the mushroom mixture, stirring. Add the cream and stir well. Drain the pasta, add to the sauce, and mix well. Sprinkle with the Parmigiano ...

Add the double cream and bring to the boil. Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley. Butter a 24cm/9½in gratin dish and lay a pasta sheet ...

Soak the mushrooms in the sherry for 30 minutes or until soft. Squeeze out the sherry, reserving it for later. In a medium saucepan over a low heat, sweat the onion, garlic and leek in the butter, ...

Cultivated fresh mushrooms are available all year. Wild mushrooms are at their peak in autumn although some, such as morels, are found in spring. Dried mushrooms ... Use them in, sauces, curries ...