After the great success of SUNDRIED TOMATOES and EGGPLANT PRESERVED in OLIVE OIL, today we prepare MUSHROOMS in OLIVE OIL!

These delicious mushroom recipes from Food & Wine include king oyster mushroom steaks, enoki mushroom blooms, oyster mushroom tamales, and fried hen-of-the-woods mushrooms with marinara and ...

This vegan mushroom calzone is a completely dairy-free take on a classic Italian folded pizza that's perfect for a weekend ...

We have mushroom recipes galore for so many kinds of mushrooms: king trumpets, oyster, wood ear, chanterelles and more — in salads, quesadillas, soup, pasta, stroganoff and savory bread pudding.

Two mushroom growers and an Atlanta restaurant share recipes using local specialty mushrooms. Because the mushrooms don’t travel a long distance, they are fresher and keep more of their nutrients.

Food & Wine's recipe for a hearty, old-fashioned mushroom-barley soup is perfect for those chilly nights. Everything simmers for just 30 minutes to meld the flavors and yield perfectly cooked ...

1. In a small bowl, combine the dried mushrooms with enough warm water to cover them. Set aside for 15 minutes. 2. In a large flameproof casserole or Dutch oven over medium-high heat, heat the oil.

1 pound wild or homegrown mushrooms (oysters, king, hen-of-the-woods, chanterelles or the like), cleaned, stems trimmed (if woody) and sliced or cut up 1/2 to 3/4 teaspoon kosher or sea salt, to taste ...

1. Set the oven at 375 degrees. Have on hand a 10-to-12-inch nonstick skillet with a heatproof handle or cast-iron skillet. 2. In the skillet over medium heat, heat 2 tablespoons of the olive oil.