Add the mushrooms, and more butter or oil if necessary, and stir-fry quickly. Remove and season. Add the stock, wine and garlic to the pan. Allow to bubble and reduce. Stir in the crème fraîche, veal ...

Scaloppine al Limone is a beloved Italian dish known for its delicate, citrusy flavor and incredibly fast cooking time. This dish, featuring thin veal escalopes cooked in a buttery lemon sauce, has ...

The latest morning drink is a cup of mushroom coffee. Here's what makes it different from the traditional cup of coffee. Taylor Freitas is a freelance writer and has contributed to publications ...

These sautéed mushrooms are crispy, meaty, and so buttery. They're pan-fried until golden-brown, then tossed in rosemary butter.

Piccatina al limone is one of many dishes that, to me, spell ‘M-a-m-m-a’. I have made it 100 times, which is almost as many times as she has made it for me. It cannot be beaten – except by accident, ...

A hearty bowl of pasta is comfort food at its best. Add fresh and dried mushrooms, sausage, kale, and mascarpone to tubular pasta and it's a feast. Dried mushrooms deepen the umami and intense ...

To make the Wellington, heat the butter and oil in a frying pan and fry the wild mushrooms, shallot, crushed garlic and half of the thyme, for 3–4 minutes. Add the tarragon, walnuts and parsley ...