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Wild mushrooms

Explore 26 recipes, 4 videos, and more

How to Make Fall Pasta Part 1

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Wild Mushroom and Spinach Lasagna

Ingredients
  • 5 pounds fresh spinach, stems removed
  • 1 cup (2 sticks) unsalted butter
  • 3 cloves garlic, finely sliced
  • 1 pound ricotta cheese
  • 2 tablespoons coarse salt
  • 1 3/4 teaspoons freshly ground black pepper
  • 3 pounds wild mushrooms, (chanterelles, oyster, and shiitake), trimmed, cut into 1-inch pieces
  • 3/4 cup Madeira wine
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1 cup grated pecorino Romano cheese
  • 1 one-pound package fresh spinach lasagna sheets
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How to Make Fall Pasta Part 1

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Chef Oliver's Calzone with Mushroom Filling

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Roasted Duck Breasts with Wild Mushroom Stuffing and Red-Wine Sauce

Ingredients
  • 2 day-old rustic white bread, crusts removed, cut into 1-inch cubes (about 12 cups)
  • 4 duck breast halves (each about 14 ounces), cold
  • 1/2 cup dry red wine
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 2 tablespoons port (optional)
  • Coarse salt and freshly ground pepper
  • 1/2 cup homemade or low-sodium store-bought chicken stock
  • 2 tablespoons unsalted butter, plus more for baking dish
  • Coarse salt and freshly ground pepper
  • 2 leeks, white and pale-green parts only, cut into 1/4-inch dice, rinsed well
  • 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 pound celery root, peeled and cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 12 ounces assorted wild and cultivated mushrooms, (such as black trumpet, hedgehog, oyster, chanterelle, cremini, and button mushrooms), thinly sliced
  • 2 tablespoons finely chopped fresh thyme
  • Coarse salt and freshly ground pepper
  • 1 1/4 cups homemade or low-sodium store-bought chicken stock
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Turkey Stock

Ingredients
  • Gizzards and neck from one 26-pound turkey
  • 2 white onions, quartered (unpeeled)
  • 2 heads garlic, halved horizontally
  • 2 tablespoons olive oil, plus more for drizzling
  • 6 carrots
  • 10 sprigs flat-leaf parsley
  • 4 pounds wild mushrooms
  • 6 fresh sage leaves
  • 1 red onion, thinly sliced
  • 4 sprigs thyme
  • Coarse salt and freshly ground pepper
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Veal Chops with Creamy Mushroom Sauce and Mashed Potatoes

Ingredients
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 4 veal chops, with rib bone in
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound wild mushrooms, cleaned and sliced
  • 1/4 cup dry white wine, or cognac
  • 2 cups Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, peeled and cut into large pieces
  • 3/4 cup milk
  • Freshly ground black pepper
  • Mesclun greens, for garnish
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Polenta Gratin with Mushroom Bolognese

Other Ideas:
Gratins, Polenta, Side dishes
Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 rib celery, peeled and chopped
  • Coarse salt and freshly ground black pepper
  • 1 clove garlic, peeled and very finely chopped
  • 1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tomato, seeded and diced
  • 1 cup store-bought low-sodium chicken stock
  • 1 cup polenta
  • 1/4 cup extra-virgin olive oil
  • 3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese
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Mushroom Martini

Ingredients
  • 4 cups homemade or low-sodium canned chicken stock
  • 1/2 pound wild mushrooms, such as shiitake, hen-of-the-woods, cremini, and oyster, cleaned and trimmed
  • Coarse salt and freshly ground pepper
  • 1/2 ounce dried porcini mushrooms
  • 1 cup heavy cream
  • 1 small Yukon gold potato, peeled and thinly sliced
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon finely chopped fresh rosemary
  • 8 large warm Poached Eggs Poached Eggs
  • 2 cups warm Spinach Coulis
  • Truffle oil, for garnish (optional)
  • 8 slices bacon, cut in half on the diagonal and cooked
  • 8 pieces toasted brioche (3 1/3 inches by 1/3 inch)
  • 8 sprigs fresh lovage, finely julienned
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