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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 fo...
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...
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...
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...
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...
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...
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...
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 cour...
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-...
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...
