To freeze mushrooms, slice them and either sauté in butter or oil, steam or blanch. Cool to room temperature and pack in rigid containers. Cook from frozen unless stir-frying, when you will need ...
Bake for 20-30 minutes, or until the squash or pumpkin feels tender when pierced with a small knife. Meanwhile, place the remaining 3tbsp of olive oil in a small frying pan and sauté the mushroom ...
Here, we accompany the medallions with a rich, earthy mushroom gravy made from chicken stock and flavored with shallots and rosemary. We use sliced cremini mushrooms for this recipe, but feel free ...
Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth. Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of ...