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Wild mushrooms

Explore 26 recipes, 4 videos, and more

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Ingredients
  • 1 tablespoon olive oil
  • 9 ounces best-quality spicy sausage, casing removed
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
  • 2 tablespoons fresh thyme, leaves
  • 1 to 2 small dried red chiles, crumbled
  • Coarse salt and freshly ground pepper
  • Fresh Pappardelle
  • 3 to 4 tablespoons unsalted butter
  • 1/2 cup loosely packed flat-leaf parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese
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Wild Mushroom Crostini

Ingredients
  • 1 ounce dried porcini mushrooms
  • 3 cloves garlic, peeled
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 teaspoon salt, plus more to taste
  • 1 long Italian or French bread, sliced 1/4 inch thick on the diagonal
  • Extra-virgin olive oil, for bread
  • 1/2 tablespoon fresh thyme leaves, (about 5 sprigs)
  • 3 tablespoons unsalted butter, or as needed
  • 3 tablespoons olive oil, or as needed
  • 2 shallots, peeled and finely chopped
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices
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Silky Braised Chicken with Wild Mushrooms and Pearl Onions

Ingredients
  • 1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
  • Salt and freshly ground black pepper
  • 2 medium onions, cut into 1/8-inch-thick slices
  • 2 cloves garlic, peeled and slightly crushed
  • 40 sprigs fresh thyme, 3 to 4 bunches
  • 2 dried bay leaves
  • 2 sprigs fresh rosemary
  • 2 cups Riesling wine
  • 1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 3 tablespoons unsalted butter
  • 5 ounces red pearl onions, peeled and halved (about 1 cup)
  • 1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed, and cut into 1-inch pieces
  • 1/4 cup Madeira wine
  • 5 teaspoons grainy mustard
  • 10 strips best-quality bacon
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Potato Gnocchi with Wild Mushroom Sauce

Ingredients
  • 1 pound assorted wild mushrooms, such as cremini, hedgehog, shiitake, or oyster
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots, (about 2 large)
  • 2 sprigs fresh thyme
  • 1/4 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 1/2 cups heavy cream
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon white truffle oil, optional
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh marjoram, leaves
  • Potato Gnocchi
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Open-Faced Turkey Sandwich with Mushroom Gravy

Ingredients
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme, leaves
  • 1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
  • Salt and freshly ground pepper
  • 1/2 cup Madeira wine
  • 1 1/2 cups gravy
  • 4 thick-cut slices white sandwich bread, such as pain de mie (Pullman)
  • 3 pounds Roast Turkey Breast and Gravy, (1/2 recipe)
  • 1 small bunch watercress
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Mashed Potatoes and Celeriac with Wild Mushrooms

Ingredients
  • 7 medium Yukon Gold, or Idaho potatoes (about 3 1/2 pounds)
  • 2 tablespoons salt
  • 2 medium heads celeriac (about 1 pound each), peeled and cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • 3 tablespoons Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 cup milk
  • 6 tablespoons unsalted butter
  • 1 pound assorted wild mushrooms, trimmed and cut into 3/4-inch pieces
  • 4 1/2 teaspoons chopped fresh rosemary
  • 1/4 cup dry sherry
  • 4 teaspoons snipped chives
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Jerusalem Artichoke Soup with Wild Mushroom Tortellini

Ingredients
  • 1 pinch saffron
  • 1 pound Jerusalem artichokes, thinly sliced (unpeeled)
  • 1 tablespoon olive oil, plus more for cooking pasta
  • 8 ounces wild mushrooms, coarsely chopped
  • 1 1/2 cups milk
  • 3 large egg yolks
  • 1 1/2 cups heavy cream
  • Coarse salt
  • 2 large eggs
  • Coarse salt
  • 4 large leaves arugula, coarsely chopped
  • 19 1/2 ounces "00" flour
  • 2 cups homemade chicken stock or store-bought low-sodium chicken broth
  • Pinch of salt
  • 1 tablespoon pine nuts, toasted and halved crosswise
  • 1 tablespoon olive oil
  • 2 tablespoons store-bought chestnut puree
  • 2 tablespoons unsalted butter
  • All-purpose flour, for work surface
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Wild-Mushroom Pizza

Time:50 mins
Ingredients
  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots (about 2 medium shallots)
  • 1 1/2 pounds mixed wild mushrooms, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1 pound pizza dough, divided in half
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons fresh tarragon leaves
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Pea Flan with Wild Mushrooms

Ingredients
  • 2 tablespoons unsalted butter, plus more for ramekins
  • 1/2 stick unsalted butter
  • 1 cup heavy cream
  • 10 ounces wild mushrooms (such as oyster, chanterelle, or morel), halved if small, quartered if large
  • 1/3 cup whole milk
  • 2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice, plus lemon wedges and fine strips of lemon zest, for serving (optional)
  • Coarse salt and freshly ground pepper
  • Coarse salt and freshly ground pepper
  • 2 cups shelled fresh garden peas (from 2 pounds in pods)
  • 1/2 cup thinly sliced scallions (about 6)
  • 3 large eggs, lightly beaten
  • 1/4 cup heavy cream
  • 2 tablespoons roughly chopped flat-leaf parsley
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Emeril's Wild-Mushroom Stuffing

Time:35 mins
Other Ideas:
Bacon, Marsala, Side dishes, Stuffing
Ingredients
  • 2 ounces bread, such as Italian, French, or ciabatta (crusts removed), cut into 1/2-inch cubes (1 cup)
  • 1/2 cup whole milk
  • 4 slices bacon, chopped
  • 1 small onion, finely chopped
  • 1 small celery stalk, finely chopped
  • 1 garlic clove, minced
  • 1 package (5 ounces) mixed wild mushrooms, trimmed and thinly sliced
  • 1/4 cup dry Marsala or white wine
  • 2 large eggs, lightly beaten
  • 2 teaspoons chopped fresh thyme
  • Coarse salt and ground pepper
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