Stir-fry Shiitake mushrooms is a smart and easy way to prepare a delicious Chinese-style side dish. Even if it’s possible to use other kinds of mushrooms, the Shiitake are the most traditional and appropriate. The Oyster sauce gives an unique flavor to the mushrooms, and can easily be replaced with the vegan version.
This cream of mushroom soup is the appetizer I prefer at the moment! I love to prepare this smooth and delicious cream with Shiitake and Cremini mushroom, but it will be tasty with your preferred mushrooms as well. Havarti cheese and mint give a particular taste, rich and fresh at the same time!
Rabbit stew with mushroom is a recipe for many but not for all! There are several reasons to love this tasty and healthy meat, very popular in Italy, France, and Spain. Rabbit taste similar to the chicken but more flavorful. The pairing with white wine is a classic. Like all the slow cooked meats, the rabbit stew will be nice just cooked, but it will be even more delicious reheated the day after!
Mushroom risotto: another classic Italian! Risotto recipes are very popular into the North Eastern Italian cuisine. Its preparation is not particularly easy, but it worth any minute of your time! There are many variations of Italian risotto: along with Milanese Risotto and Asparagus Risotto, the mushroom version is one of the most famous. In this case, I love to add a yolk before stirring the last time my mushroom risotto, but if someone doesn’t like the taste of the egg, it is possible to substitute the yolk with one more spoon of butter.
I love a good veal stew so much! If you desire a good stew out from the winter, this is your recipe! The veal meat is more delicate than beef, and it pairs perfectly with asparagus and mushrooms. A good white wine and fresh sage donate a tasty sour flavor. A suggestion: avoid cheap wine otherwise the sauce will be too acid!
This cabbage soup is the kind of comfort food I prefer: tasty, greedy and rich in vitamins! Preparing this recipe I’ve been inspired by the classic French soup. Shiitake mushrooms give a particular flavor to this cabbage soup. The secret of this recipe is the onion, very smooth and caramelized. I stir fried the vegetables with clarified butter, but it’s possible use a mix of butter and extra virgin olive oil as well.
Mushrooms and sausage pasta is another classic Italian. Mixed mushrooms pair perfectly with pork meat. Fresh parsley and grated Parmigiano Reggiano, add more flavor. Even if is possible prepare this recipe with all kind of pasta, I prefer short size as penne or maccheroni. In this case I used extra thin penne, called in Italy Pennette. I like complete this pasta with grated raw mushrooms, to taste all the different fragrance and consistency of mushrooms!