Craving wild mushrooms? I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms.

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Chanterelle Mushroom And Caramelized Brie Pizza via @feedfeed on

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Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

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