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Showing only recipes by “Amy Farges.”

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Mushroom Finger Sandwiches

These tea sandwiches might look white-glove, but with their woodsy flavor and chive edges, they’ll steal the show. We made them for our ...

by Amy Farges

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Basic Duxelles

Duxelles is a sauté of chopped mushrooms that is cooked until all the liquid is rendered and evaporated. It is used as a stuffing for ev...

by Amy Farges


Mini Pitas with Honey Mushrooms, Blue Cheese, and Port

Not everyone loves blue cheese, but those who do will find the pungent taste of these little sandwiches irresistible. Make sure the brea...

by Amy Farges


Wild Mushroom Bruschetta

Bruschetta (bruschetta is Italian for a little burnt thing) is a crusty slab of grilled or toasted country bread, piled high with robust...

by Amy Farges


Roasted or Grilled Portobello Caps

Once you’ve roasted or grilled a portobello mushroom cap, the door is open to endless possibilities. Here are the basic techniques and a...

by Amy Farges


Roasted Yellow Oyster Mushrooms and Arugula Bruschet...

This topping combines mild, soft yellow oysters with salty prosciutto, and the peppery punch of arugula and basil. Yellow oysters are a p...

by Amy Farges


White Bean Puree with Truffle

When beans began entering our culinary vocabulary in the Sixties, they were banished to the same chapter as that vegetarian bellwether, b...

by Amy Farges


Roasted Shiitake Ketchup

There’s something so robust, so spicy, so, saucy about this ketchup that we use it on everything. Think burgers and fries, of course, bu...

by Amy Farges


Cocktail Cepes

The crunchy phyllo pastry with its succulent, creamy filling is equally elegant when passed on a doily-lined tray or presented as a sit-...

by Amy Farges


Mushroom and Potato Salad with Toasted Garlic

Radishes, fresh spinach, and cremini turn potato salad into a dressy affair. This recipe comes from Etienne Merle, a chef/restaurateur w...

by Amy Farges

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