Chanterelle, King oyster and maitake mushrooms are roasted in large chunks and served atop a stroganoff cream sauce made with dried porcini stock. Prop styling by Kate Parisian. (Silvia Razgova / For ...

The amount of oil here may seem like a lot, but it’s necessary to crisp and brown the mushrooms. Don’t worry — most of the oil will come out of the mushrooms once they’re done, and you can easily ...

A Simple Salad with Deep, Rich Flavor Some salads are quick and crisp — but this one is warm, roasted, and full of comforting ...

1. Preheat the oven to 425°F. In a medium saucepan, cook the bacon over medium heat, stirring frequently, until the fat renders out and the bacon is crisp, 5 to 7 minutes. Drain the bacon with a ...

Tie the roast and season generously with salt and pepper. In a small bowl, mix together the garlic, rosemary, thyme, onion powder and 2 tablespoons of oil. In a large skillet, over medium-high heat, ...

Resilient and reliable as they are, mushrooms rarely win my dollars at the farmers market. They’re usually relegated to side dishes, which makes them easy for me to overlook. But mushrooms deserve ...