Recipes

Thomas-Mushrooms-Mushroom-and-Leek-Soup-with-Parsley-Dumplings

Mushroom and Leek Soup with Parsley Dumplings

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together. 6 to 8 servings Ingredients Soup 2 cups water 3/4 ounce dried porcini mushrooms 3 1/2 tablespoons extra-virgin olive oil, divided 4 garlic cloves, minced 1 pound crimini (baby bella) mushrooms, sliced 1 teaspoon …

Mushroom and Leek Soup with Parsley Dumplings Read More »

Thomas-Mushrooms-Poblano-and-Mushroom-Tacos

Poblano and Mushroom Tacos

Poblanos, often called pasillas, are mild, green-colored chile peppers sold at some supermarkets and at specialty foods stores, farmers’ markets, and Latin markets. Makes 4 Ingredients 2 tablespoons vegetable oil, divided 1 fresh poblano chile, halved, seeded, thinly sliced into long strips 1/2 small red onion, sliced 3 ounces crimini (baby bella) mushrooms, thinly sliced …

Poblano and Mushroom Tacos Read More »

Thomas-Mushrooms-Wild-Mushroom-Rissoto-Recipe

Wild Mushroom Rissoto

Ingredients 9 1/2 tablespoons butter, divided 1 1/2 pounds fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered 7 cups (about) low-salt chicken broth 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped leek (white and pale green parts only) 1 …

Wild Mushroom Rissoto Read More »