A step-by-step guide to making banana leaf tamales filled with winter staples. These lovely parcels are beautiful and delicious!
This savory, spicy mushroom filling is a great vegan substitute for traditional meat tamale fillings.
The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together.
This classic French paste-like reduction of mushrooms, butter and shallots adds depth of flavor to, well, anything it touches.
A classic preparation of wild mushrooms, full of rich flavor.
A warming fall meal. The Japanese rice takes on the fragrance of the mushrooms.
Fresh tarragon brightens this creamy bake of mushrooms, potatoes, and shallots.
From Sheldon Marcuvitz and Carole Laity of Your Kitchen Garden in Canby, OR
Boost the mushroom flavor in mushroom soup or gravy by substituting this recipe for traditional chicken or vegetable stock.
From Heather Staten, Chef Instructor, In Good Taste Cooking School
a perfect, light, accompaniment to a roasted wild salmon medallion or a grilled piece of pasture-raised beef and an earthy Oregon Pinot Noir.