The earthy meatiness of portobello mushrooms pairs wonderfully with the smoky flavors of chipotle chiles. The mushrooms are sautéed in butter, which imparts a delicious nuttiness and helps the mushrooms brown. Toasted pine nuts or pumpkin seeds are a traditional and tasty garnish that increases the nuttiness of the dish. Small, fresh portobellos have tightly closed gills that are easy to slice through. The spongy gills of large portobellos must be scraped off with a spoon before the mushroom caps are sliced—but don’t discard them. The gills can be tossed in the pan and cooked with the rest of the mushroom, adding color and depth of flavor.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.