Author: Susan Herrmann Loomis
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Rich Landau
Author: Bobby Flay
All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Author: Molly Baz
A creative way to take all the goodness of mushroom and onion fondue and wrap it up in a neat little package.
Author: Andrea Carlson
Author: Tina Miller
Author: Amy Goldwasser
Author: Madeleine Reilly
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Author: Julie Smolyansky
Author: Roberto Santibañez
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Jill Silverman Hough
Author: Alfred Portale
Author: Andrew Carmellini
Author: Melissa Roberts
Author: John Vincent Serra
Author: Bettina Ciacci
Author: Ruth Cousineau
Author: Selma Brown Morrow
Author: Julia Child
Author: Paul Grimes
Author: Dianne Jefferies
Author: Shea Gallante