Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
The idea for this rich, complex dish comes from an excellent restaurant in Phoenix called Cowboy Ciao. Buy ready-made polenta that comes in a roll. The mushrooms are left whole or torn into large chunks.Read More
Penelope Cruz always brings a fiery Spanish flavour to her roles, and this includes her turn in Nine. Using anchovies as flavouring is an integral part of Spanish cooking. The smaller the bread toasts, the more you can make.Read More
Confit used to be reserved for preserving duck or goose. Today, the word is associated with any ingredient that is cooked long and slow in oil. Mushrooms are a great favourite of mine done this way - they have a juicy texture and interesting taste and can be used in salads, quickly sautéed as a side dish or served as a little hors d'oeuvre. You will end up with plenty of leftover herb-scented vegetable oil; just strain and use for cooking. These mushrooms will keep for at least 2 weeks covered in oil.
There is no lobster in the sauce, but it was traditionally served over lobster (and sometimes shrimp), hence the name. Deep-frying the mushrooms is a technique I learned from the restaurant chef at New Sky in Toronto. It adds wonderful texture to the dish. Substitute stir-fried shrimp for a flavour change.
Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself. Morel mushrooms are being foraged right now, but you can use any mushroom you like if you can't find them. Meyer lemons work best for this recipe, as they are both sweet and tart; if they aren't available, use 3 thin slices of tangerine and 3 thin slices of lemon.
Meat pies are real comfort food. Make this one ahead and reheat when needed. The beef stew can also be served without the pastry topping. The dried mushrooms will give this dish extra mushroom flavour, but they can be omitted.Read More
Recently, I bought chanterelles, shiitake and honey mushrooms and combined them into a flavourful first course. Making your own croutes enhances the dish and they keep for several weeks sealed in an airtight container.Read More
This is the signature dish of Daniela Molettieri from Quebec’s Institut de tourism et d’hôtellier. Add a few steamed root vegetables for colour. To toast hazelnuts, place them whole in baking pan in 350 F oven for about 8 minutes or until golden and fragrant.
This is my interpretation of Chef Hurley’s unique salad. Use larger cremini mushrooms and cut in quarters or halves rather than smaller ones, which dry out when roasted. The fingerlings should preferably be the waxy kind.Read More
My tester Kristen Eppich suggested soup shooters for a smart presentation. Serve your favourite soup recipe in shooter glasses or small mugs. This classic mushroom soup is spiked with Middle Eastern spices.Read More