Sauteing the ingredients the night before Thanksgiving saves time, and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts in addition to the usual onion, celery, and herbs, defies mediocrity without abandoning familiar flavors.
The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within.
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.