1) Soak porcini mushrooms in boiling water for 20 minutes. 2) Remove mushrooms, chop and set aside. Reserve liquid. 3) Preheat oven to 425 degrees. 4) Place Portobello’s on a sheet pan. Brush with ...

Preheat the oven to 400 degrees. Put the mushrooms, stem side down, the red bell pepper halves, and the red onion slices on a foil-lined baking sheet. Brush the vegetables with ½ cup of the Herb ...

From a Japanese salad to a multi-shroom scramble, Here & Now resident chef Kathy Gunst has three mushroom-based recipes to share with host Peter O’Dowd. Mushrooms are considered a superfood: They are ...

1/2 cup frozen cranberry juice concentrate, thawed (or Knudsen bottled concentrate) 3 tablespoons all-purpose flour 1 onion, sliced 4 cloves garlic, minced 2 tablespoons chopped fresh rosemary 1 ...

Instock pot, bring chicken stock, garlic, heavy cream, and butter to boil.{} Add grits, stir until smooth.{} Add Jack cheese, mushrooms, salt andpepper.{} Continue cooking until creamyand combined.

large portobello mushroom caps (about 1 1/4 pounds) Clean the mushroom caps by wiping away any dirt and cutting off any remaining stem with a paring knife. Scrape off the gills on the underside of ...