Ingredients: 4 cups low-sodium chicken stock 1 1/2 ounces dried porcini mushrooms 3 tablespoons butter 1 medium onion, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan 3/4 cup (3 ounces) Gorgonzola, crumbled 1/4 cup chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions: In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low.
Ingredients: 36 refrigerated won ton wrappers 5 Tbsp. Promise® Buttery Spread 12 ounces assorted mushrooms, coarsely chopped 1 leek, white part only, finely chopped or 1/4 cup finely chopped onion 2 cloves garlic, finely chopped 1/2 cup dry white wine or water 1 tsp. dried rosemary leaves, crushed 1/3 cup finely chopped prosciutto (optional) Directions: Preheat oven to 350°. Spray 36 mini-muffin cups with nonstick cooking spray. In muffin cups, arrange wonton wrappers, gently pressing onto sides and bottoms. Melt 2 tablespoons Promise® Buttery Spread and brush on wonton wrappers. Bake 5 minutes or until light golden brown. On wire rack; cool completely. In 12-inch skillet, melt remaining 3 tablespoons.
Ingredients 35–40 small fresh morels 2 tbsp. butter 2 tsp. finely chopped, peeled shallots 1 tbsp. Madeira 1 cup heavy cream 4 pieces of white sandwich bread 1 tsp. arrowroot Salt and freshly ground black pepper Finely chopped fresh parsley Directions Clean and trim morels. Melt butter in a large skillet over medium heat. Add morels and shallots. Cook, stirring, until morels begin to soften, about 3 minutes. 2. Increase heat to high, add madeira and heavy cream, and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 8 minutes. 3. Meanwhile, remove and discard crusts from bread. Toast bread, cut diagonally, and arrange on 4.
Ingredients 3 lbs. small fresh fava beans in the pod Salt, to taste 3 tbsp. extra-virgin olive oil 12–15 fresh medium morels, cleaned and halved or quartered lengthwise 1 tbsp. crème fraîche Directions Remove fava beans from pods (don’t peel favas) and rinse under cold running water. Meanwhile, bring a medium pot of salted water to a boil over high heat. 2. Add favas to boiling water and cook, stirring occasionally, until just soft, 5–8 minutes. Drain and set aside. 3. Heat oil in a large cast-iron or other heavy skillet over medium-low heat. Add morels and gently cook, stirring occasionally, until soft, 3–4 minutes. Stir in crème fraîche, then.
Ingredients 1 1/2 ounces dried porcini mushrooms 1 cup warm water 2 tablespoons olive oil 1 cup chopped onion 2 garlic cloves, minced 1/2 cup dry Marsala 1/2 cup dry white wine 1 teaspoon minced fresh rosemary 1 cup chicken stock or canned low-salt chicken broth 1 cup beef stock or canned beef broth 1 tablespoon butter, room temperature 1 tablespoon all purpose flour Directions Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl. Heat oil in heavy large saucepan.
Ingredients 8 cups chicken broth, low sodium 3 tablespoons olive oil, divided 1 onion, diced, divided 2 garlic cloves, minced, divided 1 pound fresh portobello and crimini mushrooms, sliced 2 bay leaves 2 tablespoons fresh thyme, chopped 2 tablespoons fresh Italian parsley, chopped 2 tablespoons butter Salt and pepper 1 tablespoon truffle oil 1 -ounce dried porcini mushrooms, wiped of grit 2 cups Arborio rice 1/2 cup dry white wine 1/2 cup fresh Parmesan cheese, grated Fresh Italian parsley, for garnish Directions Heat the chicken broth in a medium saucepan and keep warm over low heat. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2.
Ingredients 1 bunch scallions, sliced thin, white and green parts separated 1 (1-inch) piece fresh ginger, chopped 3 cloves garlic, chopped 2 tablespoons toasted sesame oil 8 cups water 3 (6-inch) pieces dried kelp (kombu) 1/4 cup bonito flakes 3 ounces dried shiitake mushrooms 1/2 cup light miso 1 pound baby bok choy, cut in quarters 8 ounces firm tofu, cut into cubes Directions In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer.