Beef Stroganoff with Cremini & Porcini Mushrooms

Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it's so tender and cooks quickly. But it isn't necessarily the most flavorful cut. So, I  bump up the flavors in the dish by using earthy, intense porcini mushrooms to infuse the beef broth and finishing the sauce with crème fraîche, which I find to be lighter than the usual sour cream, with a nuanced nuttiness.

• 1-1/2 cups beef broth (low-salt, if canned) or veal stock
• 1/2 oz. dried porcini mushrooms (about 1/2 cup)
• 3 Tbs. vegetable oil (not olive oil)
• 1/4 cup unsalted butter
• 8 to 10 oz. fresh cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced
• 1 lb. beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
• Kosher salt and freshly ground black pepper
• 3 Tbs. all-purpose flour
• 1 medium onion, thinly sliced
• 1 Tbs. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• 5 Tbs. crème fraîche

For serving:

• Cooked egg noodles or fresh egg fettuccine
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

If you want to double the recipe, use two skillets rather than trying to crowd the pan.

In a small saucepan, combine the broth and dried porcini. Bring to a boil, remove from the heat, cover, and let steep for 30 min. With a slotted spoon, lift the porcini out of the broth; chop coarsely and set aside. Strain the broth through a cheesecloth-lined sieve and set aside.

Strain the porcini-enriched beef broth to remove grit from the mushrooms. The porcini and their soaking liquid give the Stroganoff great depth of flavor.

Heat 1 Tbs. each of the oil and butter in a large sauté pan or skillet (a 12-inch skillet is perfect) over medium-high heat. When the oil is hot, add the cremini mushrooms and sauté, stirring often with a wooden spoon, until the mushrooms are softened and well browned, 5 to 6 min. Take the pan off the heat and transfer the cremini to a bowl.

Season the beef strips generously with salt and pepper and dredge them in the flour. Return the pan to medium-high heat and add the remaining 2 Tbs. of oil. When the oil is very hot, swirl to coat the pan and then add the beef, spreading it in a single layer and stirring with the wooden spoon so that it browns quickly on all sides, 1 to 2 min. Be sure not to overcrowd the pan; work in batches if necessary. Sauté the beef just long enough so that it browns slightly on all sides; don't overcook it. Transfer the beef to the bowl with the cremini.

Dredge the beef in flour to help it brown quickly in the pan. Photo: Amy Albert

Brown the meat quickly in a single layer. Don't crowd the pan; work in batches if you don't have a 12-inch skillet.

Still over medium-high heat, melt the remaining 3 Tbs. butter in the pan and add the onion. Sauté, scraping up the browned bits in the bottom of the pan with the wooden spoon, until the onion just begins to brown, 4 to 5 min. Pour in the reserved porcini soaking broth. Stir in the mustard and Worcestershire sauce and then add the porcini, cremini, and beef, along with any accumulated juices. Bring to a simmer while stirring. Cook just long enough so that the sauce thickens slightly, 1 to 2 min. Reduce the heat to low and stir in the crème fraîche, cooking just until heated through. Taste and adjust the seasonings. Serve over the egg noodles or fettuccine, sprinkled with the parsley.

Stir in the crème fraîche and cook just until heated through.

Mushrooms & Spinach with Soppressata Crisps

Cremini mushrooms (also called “baby bellas”) look similar to button mushrooms but have brown caps and a meatier texture.

• 1 oz. very thinly sliced hot soppressata or other spicy dried sausage, slices quartered (about 1/4 cup or 8 slices 1/8 inch thick)
• 2 Tbs. extra-virgin olive oil; more for drizzling
• 15 oz. cremini mushrooms, halved if small or quartered or cut into sixths if very large (scant 5 cups)
• 5 medium scallions (white and green parts), trimmed and cut into 1-inch pieces (1-1/2 cups)
• Kosher salt and freshly ground black pepper
• 2 medium cloves garlic, minced
• 5 oz. baby spinach (about 6 cups)

Put the soppressata in a large (preferably 12-inch) skillet over medium heat. Cook until crisp, 5 to 7 minutes. Transfer to a small plate lined with paper towels. Increase the heat to medium high and let the pan heat up for 1 minute. Pour in the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the mushrooms in an even layer. Season with salt and pepper and let cook undisturbed until the mushrooms have begun to brown, about 3 minutes. Add the scallion pieces and sauté, stirring as needed, until the mushrooms are golden brown and tender and the scallions are lightly browned in places and softened, another 6 to 7 minutes. If the vegetables seem to be cooking too fast or the pan bottom is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the heat momentarily to let the pan cool.) Stir in the garlic and cook for another 30 seconds. Turn off the heat and add the spinach and crisped soppressata, flipping and stirring to blend and to wilt the spinach. Season to taste with salt and pepper, drizzle with a little olive oil, and serve immediately.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 1 Tbs. sherry vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. fresh lemon juice; more to taste
• 1/4 cup extra-virgin olive oil
• 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
• 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
• 10 large cloves garlic, peeled and halved lengthwise
• 3 4-inch rosemary sprigs
• Kosher salt
• 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Basic Roasted Mushrooms

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the mushrooms with olive oil and salt and pepper before roasting. Or toss the mushrooms with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 1 lb. mushrooms (cremini or small white), wiped clean, and stems trimmed flush with the cap 
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the mushrooms with enough of the olive oil to coat generously, the salt, and a few grinds of pepper. 

Turn the mushrooms out onto the baking sheet and arrange them stem side down. If the mushrooms cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the mushrooms until brown on the bottom, 20 to 25 minutes. Flip and continue to roast until browned on the top, 5 to 10 minutes.

Return the mushrooms to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Balsamic Sautéed Mushrooms

Sometimes we forget how versatile sautéed mushrooms are as a side dish. With a slightly tangy balsamic and brown sugar glaze, this yummy version goes well with just about any kind of steak or a seared fish fillet.

• 1 Tbs. balsamic vinegar
• 2 tsp. dark brown sugar
• 2 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil
• 1 lb. cremini (baby bella) mushrooms, cleaned and quartered (see tip, right)
• Kosher salt
• 1 to 2 tsp. minced garlic
• Freshly ground black pepper

Tip:

Use a soft brush or a paper towel to brush dirt from the mushrooms. Don’t rinse—wet mushrooms won’t brown as well.

Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 tsp. salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.

Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).

Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you’ll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.

Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Mushroom and Spinach Skillet Strata

A strata is essentially a savory bread pudding. Here, smoked Gouda lends a hearty richness to the classic pairing of spinach and mushrooms. Serve with a lightly dressed salad to round out the meal.

• 4 oz. baguette (about a 9-inch piece), cut into 1/2-inch cubes
• 1 Tbs. unsalted butter
• 1 medium yellow onion, halved and thinly sliced
• 4 oz. cremini mushrooms, trimmed and coarsely chopped (1-1/2 cups)
• 1 large clove garlic, minced
• 1 tsp. coarsely chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 4 oz. baby spinach (4 lightly packed cups)
• 4 large eggs
• 1 cup whole milk
• 3 oz. smoked Gouda, coarsely grated (about 3/4 cup)

Position a rack in the center of the oven and heat the oven to 450°F.

Spread the bread cubes on a large rimmed baking sheet and toast in the heating oven until dry and pale golden, 3 to 5 minutes.

Meanwhile, melt the butter in a 10-inch ovenproof skillet with a lid over medium-high heat. Add the onion and cook, stirring occasionally, until tender but not browned, 3 minutes. Add the mushrooms, garlic, thyme, and 1/2 tsp. each salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, about 3 minutes. Add the spinach and cook, stirring occasionally, until wilted, 1 to 2 minutes.

In a medium bowl, whisk the eggs, milk, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the cheese and bread, toss until combined, and transfer to the skillet. Stir until all of the ingredients are distributed evenly and then press down on the mixture to flatten it a bit.

Bake, covered, for 10 minutes. Uncover and continue to bake until set in the center, about 5 minutes more. Let cool briefly, slice, and serve.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 1 Tbs. sherry vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. fresh lemon juice; more to taste
• 1/4 cup extra-virgin olive oil
• 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
• 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
• 10 large cloves garlic, peeled and halved lengthwise
• 3 4-inch rosemary sprigs
• Kosher salt
• 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Wild Mushroom Bread Pudding with Cambozola Cheese

This hearty combination of mushrooms and onions with rich Cambozola cheese (a blue-Brie hybrid) is a perfect complement to beef. It you can't find Cambozola, try a blue like Gorgonzola instead.

• 3 Tbs. plus 2 tsp. butter
• 2 cups chopped onions (about 2 large)
• 1-1/2 lb. mushrooms (mix of shiitake caps and creminis), sliced
• 1-1/2 tsp. coarse salt
• 3/4 tsp. freshly ground black pepper
• 1 tsp. dried marjoram
• 1/2 cup of Madeira
• 1 can rich beef broth (10-1/2 oz.)
• 1 cup heavy cream or crème fraîche
• 2 eggs
• 2 egg yolks
• 1 Tbs. chopped fresh thyme
• 9 oz. peasant or hearty whole-wheat bread, stale or oven-dried (see recipe at left), cut into 3/4-inch cubes (about 6 cups)
• 8 oz. Cambozola cheese (rind trimmed), cut into 1/2-inch pieces

Heat 1 Tbs. of the butter in a large skillet over medium heat. Add the onions and season with a little salt and pepper; cook until tender, 5 to 7 min. Remove the onions and set aside. In the same skillet, heat another 1 Tbs. butter. Add half of the mushrooms and season with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook over high heat until the muchrooms are browned and all the liquid has evaporated, 5 to 7 min. Set aside with the onions. Repeat with the remaining mushrooms, using another 1 Tbs. butter and seasoning again with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/2 tsp. pepper. When the mushrooms are brown, add the first batch of cooked mushrooms and the onions back into the skillet. Add the Madeira. Cook, stirring frequently, over high heat until the liquid evaporates and the mixture is a rich brown, about 5 min. Remove from the heat and set aside to cool.

Heat the oven to 350F. In a large bowl, whisk together the broth, cream, eggs, egg yolks, thyme, and the remaining 1/2 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the bread and the mushroom mixture to the custard; toss. Let sit for 30 min., stirring occasionally, to saturate the bread. Gently stir in the cheese.

Brush a 2-qt. (or 9x13-inch) baking dish evenly with the remaining 2 tsp. butter. Pour the bread mixture into the baking dish, distributing the ingredients evenly. Bake in the hot oven until lightly browned and firm, 40 to 45 min. (Alternatively, butter eight 1-cup ramekins and divide the bread mixture among them. Bake until lightly browned and firm, 30 to 35 min.)

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 1 Tbs. sherry vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. fresh lemon juice; more to taste
• 1/4 cup extra-virgin olive oil
• 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
• 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
• 10 large cloves garlic, peeled and halved lengthwise
• 3 4-inch rosemary sprigs
• Kosher salt
• 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 1 Tbs. sherry vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. fresh lemon juice; more to taste
• 1/4 cup extra-virgin olive oil
• 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
• 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
• 10 large cloves garlic, peeled and halved lengthwise
• 3 4-inch rosemary sprigs
• Kosher salt
• 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Sherry-Mushroom Gravy

You can serve this zesty gravy over meatloaf or mashed potatoes. Use the Meatloaf Recipe Maker to create a custom meatloaf recipe with your favorite vegetables, herbs, and mix-ins.

• 1 cup lower-salt beef or chicken broth; more as needed
• 2 Tbs. extra-virgin olive oil
• 2 slices center-cut bacon, minced
• 6 oz. cremini (baby bella) or white mushrooms, cleaned and sliced about 1/8 inch thick (2 packed cups)
• 1/2 cup minced yellow onion
• Kosher salt and freshly ground black pepper
• 3 Tbs. dry sherry
• 3 Tbs. all-purpose flour

Combine the broth with 1 cup of hot water. Heat the oil in a 12-inch skillet over medium-high heat. Add the bacon and cook, stirring to break apart the pieces, until just starting to crisp, 1 to 2 minutes. Add the mushrooms, onion, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until the mushrooms have cooked through and start to brown the bottom of the pan, 5 to 8 minutes.

Add the sherry and stir to release the browned bits from the bottom of the pan, about 1 minute. Sprinkle in the flour and stir constantly until the mixture has browned and is slightly dry and crumbly, about 30 seconds.

Whisk in half of the broth mixture and continue whisking until the liquid is absorbed into the flour, about 30 seconds. Whisk in the remaining broth mixture and bring the gravy to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 5 to 10 minutes.

Season to taste with salt and pepper and thin with water or broth if necessary. Transfer to a small saucepan, cover, and keep warm. Reheat the gravy if necessary before serving.

Wild Mushroom Bread Pudding with Cambozola Cheese

This hearty combination of mushrooms and onions with rich Cambozola cheese (a blue-Brie hybrid) is a perfect complement to beef. It you can't find Cambozola, try a blue like Gorgonzola instead.

• 3 Tbs. plus 2 tsp. butter
• 2 cups chopped onions (about 2 large)
• 1-1/2 lb. mushrooms (mix of shiitake caps and creminis), sliced
• 1-1/2 tsp. coarse salt
• 3/4 tsp. freshly ground black pepper
• 1 tsp. dried marjoram
• 1/2 cup of Madeira
• 1 can rich beef broth (10-1/2 oz.)
• 1 cup heavy cream or crème fraîche
• 2 eggs
• 2 egg yolks
• 1 Tbs. chopped fresh thyme
• 9 oz. peasant or hearty whole-wheat bread, stale or oven-dried (see recipe at left), cut into 3/4-inch cubes (about 6 cups)
• 8 oz. Cambozola cheese (rind trimmed), cut into 1/2-inch pieces

Heat 1 Tbs. of the butter in a large skillet over medium heat. Add the onions and season with a little salt and pepper; cook until tender, 5 to 7 min. Remove the onions and set aside. In the same skillet, heat another 1 Tbs. butter. Add half of the mushrooms and season with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook over high heat until the muchrooms are browned and all the liquid has evaporated, 5 to 7 min. Set aside with the onions. Repeat with the remaining mushrooms, using another 1 Tbs. butter and seasoning again with 1/4 tsp. marjoram, 1/2 tsp. salt, and 1/2 tsp. pepper. When the mushrooms are brown, add the first batch of cooked mushrooms and the onions back into the skillet. Add the Madeira. Cook, stirring frequently, over high heat until the liquid evaporates and the mixture is a rich brown, about 5 min. Remove from the heat and set aside to cool.

Heat the oven to 350F. In a large bowl, whisk together the broth, cream, eggs, egg yolks, thyme, and the remaining 1/2 tsp. marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the bread and the mushroom mixture to the custard; toss. Let sit for 30 min., stirring occasionally, to saturate the bread. Gently stir in the cheese.

Brush a 2-qt. (or 9x13-inch) baking dish evenly with the remaining 2 tsp. butter. Pour the bread mixture into the baking dish, distributing the ingredients evenly. Bake in the hot oven until lightly browned and firm, 40 to 45 min. (Alternatively, butter eight 1-cup ramekins and divide the bread mixture among them. Bake until lightly browned and firm, 30 to 35 min.)

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 1 Tbs. sherry vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. fresh lemon juice; more to taste
• 1/4 cup extra-virgin olive oil
• 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
• 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
• 10 large cloves garlic, peeled and halved lengthwise
• 3 4-inch rosemary sprigs
• Kosher salt
• 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Creamy Fontina Polenta with Mushroom Ragoût

This warm and comforting side goes nicely with a hearty braise or beef stew. Try coarse cornmeal instead of instant polenta. It has a more satisfying texture.

• 1 cup coarse yellow cornmeal
• Kosher salt
• 2 Tbs. olive oil
• 4 oz. fresh cremini mushrooms, trimmed and sliced
• 1 medium clove garlic, minced 
• 1-1/2 cups (1 oz.) mixed dried mushrooms, rehydrated (see below) and chopped, plus 3/4 cup soaking liquid
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1-1/2 cups grated Fontina (about 6 oz.)

Tip:

To rehydrate dried mushrooms, bring 2 cups water to a boil in a 2-quart saucepan, add the mushrooms, and boil for 3 minutes; remove the pot from the heat, cover and let sit for 20 minutes, or until the mushrooms become tender. Using a slotted spoon, transfer the mushrooms to a plate. Strain the soaking liquid through a coffee filter or a paper towel and reserve.

Bring 4-1/2 cups water to a boil in a 3-quart saucepan. Whisk in 1-1/2 tsp. salt and then the cornmeal. Reduce the heat to medium low and cook, stirring occasionally, until the cornmeal is tender and absorbs all the liquid, about 30 minutes.

Meanwhile, make the mushroom ragoût: Heat the oil in a medium (10-inch) skillet over medium-high heat. Add the fresh mushrooms and cook, stirring, until they soften,3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the rehydrated mushrooms and their liquid, thyme, 1/4 tsp. salt, and 1/2 tsp. pepper; cover with the lid partially ajar and cook, stirring occasionally, until the liquid is a saucy consistency and the mushrooms soften, 7 to 8 minutes.

Stir the Fontina into the polenta. Taste and season with salt as needed. Serve the polenta topped with the ragoût.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 1 Tbs. sherry vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. fresh lemon juice; more to taste
• 1/4 cup extra-virgin olive oil
• 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
• 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
• 10 large cloves garlic, peeled and halved lengthwise
• 3 4-inch rosemary sprigs
• Kosher salt
• 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Macaroni and Cheese with Prosciutto and Mushrooms

The combination of nutty Gruyère and salty prosciutto in this macaroni and cheese give it a flavor reminiscent of a croque monsieur, while sautéed mushrooms lend a woodsy note and mascarpone adds creamy texture.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 10 oz. Gruyère, finely grated
• 1/4 cup mascarpone
• 1-1/2 tsp. finely chopped fresh rosemary
• Kosher salt
• 1 lb. penne pasta
• 2 cups sautéed button or cremini mushrooms (cut into small wedges, then sauté in olive oil)
• 1 cup diced prosciutto

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, mascarpone, and rosemary. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, mushrooms, and prosciutto to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Twice-Marinated Mushrooms

These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they’re not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling.
This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.

• 1-1/2 cups dry white wine
• 1/2 cup white wine vinegar
• 3 medium cloves garlic, crushed
• 2 1x4-inch strips lemon zest, white pith removed
• 1 4-inch sprig rosemary
• 2 tsp. kosher salt
• 1/2 tsp. juniper berries (about 14), lightly crushed
• 1/2 tsp. fennel seed, lightly chopped
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. coarsely ground black pepper
• 3/4 cup extra-virgin olive oil (approximately)
• 1 lb. mushrooms

Mix the wine, vinegar, garlic, lemon zest, rosemary, salt, juniper berries, fennel seed, red pepper flakes, and black pepper to make a marinade.

Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until very hot. Add the mushrooms and cook, stirring once or twice, until golden brown on one or two sides, 1-1/2 to 4 minutes, depending on the type of mushroom—they should not be cooked all the way through. Spread on a plate to cool.

Add the marinade to the skillet. Bring to a boil, reduce the heat, and simmer for 5 minutes to infuse the flavors. Put the mushrooms and marinade in a heatproof container, such as a 1-quart Pyrex measuring cup. Let cool to room temperature, cover, and refrigerate overnight.

Drain the mushrooms, reserving the garlic and discarding the marinade and most of the aromatics (it’s OK if some of the aromatics stick to the mushrooms). Pack the mushrooms and garlic into a pint jar with lid (or other sealable container). Add enough of the remaining oil to cover, and refrigerate at least overnight and up to 1 month.

Mushroom Prep

Each type of mushroom requires slightly different trimming. Here’s how to prepare some of our favorites:

• Cremini: Halve if large; cook 2 to 3 minutes.
• Portobello: Remove stem and gills and cut into 1/2 -inch-thick slices; cook 1-1/2 to 2 minutes.
• Shiitake: Remove stems and leave whole; cook 1-1/2 to 2 minutes.  
• Oyster: If large, separate lobes from bunches; if small, leave in little bunches 1/2 to 3/4 inch thick; cook 1-1/2 to 2 minutes.
• Maitake/Hen of the woods: Separate into little bunches with 1/2 - to 3/4-inch-thick stems; cook about 2 minutes.

Thai Yellow Curry with Seafood

The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.Create your own customized curry with the Recipe Maker.

• 1 (13.5- to 14-oz.) can coconut milk
• 1/4 cup yellow curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• 3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
• 3/4 cup sliced onions (1/2-inch-thick slices)
• 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
• 3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
• 1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
• 1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
• 3/4 cup halved cherry tomatoes
• 1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
• Whole basil leaves (Thai or Italian), for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 1 Tbs. sherry vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. fresh lemon juice; more to taste
• 1/4 cup extra-virgin olive oil
• 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
• 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
• 10 large cloves garlic, peeled and halved lengthwise
• 3 4-inch rosemary sprigs
• Kosher salt
• 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Corn & Mushroom Sauté with Leeks & Pancetta

• 2 Tbs. extra-virgin olive oil
• 1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
• 3 Tbs. unsalted butter
• 1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
• 1 tsp. kosher salt; more to taste
• 2 generous cups medium-diced cremini mushrooms (about 6 oz.)
• 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 to 2 tsp. coarsely chopped fresh thyme or oregano
• Freshly ground black pepper
• One-quarter lemon
• 3 Tbs. heavy cream

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.

Increase the heat to medium and carefully add 1 Tbs. of the butter to the fat. When melted, add the leeks and 1/2 tsp. of the salt. Cover and cook, stirring occasionally and scraping up any browned bits from the pancetta, until the leeks are softened and slightly shrunken, 3 to 5 min. Uncover and cook, stirring frequently, until lightly browned, 1 to 2 min.

Add another 1 Tbs. of the butter, the remaining 1 Tbs. olive oil, the mushrooms, and the remaining 1/2 tsp. salt. Cover and cook, stirring occasionally, until the mushrooms are softened and a little shrunken (they will have given off a good bit of liquid), 3 to 4 min. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 min. (the bottom of the pan will be quite brown).

Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan will be brown.)

Remove the pan from the heat, add the fresh herbs, a few generous grinds of pepper, and a good squeeze of the lemon. Stir in the heavy cream. Let sit a minute or two and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Crumble the reserved pancetta over top and serve warm.