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Umami-rich mushrooms are prized in so many cuisines, particularly across Europe and Asia. They lend a heft and meatiness to dishes, absorb flavors beautifully and are simply irresistible when ...

Remember when Alice ate that mushroom in Wonderland? “What can all that green stuff be?” Alice said. “And where have my shoulders got to? And oh, my poor hands, how is it I can’t see you?” Oh, dearie, ...

When it comes to mushroom recipes, it doesn’t get much easier than this: a blend of mushrooms — crimini, shiitake, oyster, trumpet royale and maitake — sautéed in a garlic-shallot butter and tossed ...

A hot pan and a bit of oil or butter is all you need to have a meal ready in minutes. If there is any cooking technique you need to know, it’s how to sauté. Sauté means to cook food in a small amount ...

Mushrooms are mostly water, so the less extra they carry, the better. Washing them under the tap only makes them soak up more, which later leaks out in the pan. A soft brush, paper towel, or damp ...

Click to share on Facebook (Opens in new window) Click to share on X (Opens in new window) Click to share on Bluesky (Opens in new window) “What can all that green stuff be?’ said Alice. “And where ...

Remember when Alice ate that mushroom in Wonderland? “What can all that green stuff be?’ said Alice. “And where have my shoulders got to? And oh, my poor hands, how is it I can’t see you?” Oh, dearie, ...