Porcini Antipasto

Larry Renshaw Ingredients: 2 C Dried Boletus edulis 4 Tbs. Olive Oil 1 Large Onion – diced 1 C Green Pepper – diced 3 Celery stalks – diced 3 Large…

Mushroom-Nut Pate

Don and Alice Renton Ingredients: 3/4 LB Mushrooms – sliced 1 C Nuts [Almonds, Walnuts, etc.] 1/4 C Butter or Margarine 1 Small Onion – chopped fine 1 Clove Garlic…

Mushroom Potato Soup

Tom Ruzicka Note: A Venerable Czech Folk Recipe and yummie good! Ingredients: 2 ounces of dried wild Boletus Edulis (Porcini), mushroom slivers — one cup, tightly compressed. If dried Boletus…

Mushroom Pate

From the Kitchen of Hazel Dell Mushrooms, Re-printed with permission Hazel Dell Mushrooms, 3925 E. County Road 32, Fort Collins, CO 80525 (970-226-0978) Ingredients: 8 oz. chopped shiitake mushrooms 4…

Mushroom Lasagna

Reprinted with permission from the September/October 2006 issue of Cook’s Illustrated magazine. For a trial issue of Cook’s call 800-526-8442. Selected articles, as well as subscription information, are available online…

Mushroom Flatbreads

Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 2 1/2 cups all purpose flour 3/4 cups dry milk 2 1/2 tsp baking powder 1/2 tsp salt 2 1/2 tbsn…