Clean the chanterelles. Scrape off any grit with a sharp knife or a mushroom brush. Trim the very ends of the stems. Chop roughly. Trim the root end and dark green leaves off the leek. Slice ...

THE game season is drawing to a close so you’ve just got time to try the wonderful variety of wild meat available in the UK. Choose from delicious pheasant, partridge, hare, duck, snipe, woodcock – ...

Chanterelle season is still abloom, and whether you’re foraging your own or letting someone else get dirty, Becky Selengut has just the recipe. A Seattle-based chef, writer, cooking instructor and ...

No, chanterelle isn’t a new Disney movie, but a type of mushroom – and the only one that isn’t grub-ridden. It also expels all excess fauna from its spongy organism by itself. Get ready to cook some ...

Halve the kabocha squash de-seed (reserving seeds to make squash soup stock), but into 1″ thick half moons season with olive oil salt and pepper and sear in medium heated pan until tender. Sauté the ...

1. Combine all the dough ingredients in the bowl of a food processor. Process until a smooth ball of dough forms, adding a teaspoon of water at a time if it seems too dry. 2. Meanwhile, place a ...

Known for their rich flavor, tender texture, and yellow hue, chanterelle mushrooms prove a vibrant and versatile variety of edible mushrooms. Also sometimes referred to by their scientific name, ...

1. Preheat oven to 350 degrees. Peel the potato and slice to ¼-inch thickness. Heat a 10-inch cast-iron skillet over medium-high heat, and melt enough butter to coat the sliced potatoes. 2. Add the ...

Think your best mushroom dish is recipe contest fare? MarxFoods.com is hosting a fall recipe contest for chanterelle mushroom recipes. Enter your most coveted mushroom recipe and you could win two ...