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Dried porcini - Page 2 of 3

  • Recipe

    Stout and Cheddar Meatloaf

    With an infusion of hearty, bitter stout and sharp Cheddar, this meatloaf would be right at home at a St. Patrick's Day dinner. Create your own customized meatloaf recipe with…

  • Recipe

    Double-Mushroom Meatloaf

    Fresh and dried mushrooms make this meatloaf extra delicious. Craving even more mushroom goodness? Pair it with the mushroom gravy. Or create your own customized meatloaf recipe with the Recipe Maker.

  • Recipe

    Seared Pork Medallions in Marsala-Mushroom Sauce

    The traditional flavors of chicken Marsala are taken in a completely different direction in this recipe by subbing rounds of pork tenderloin for the chicken cutlets.

  • Recipe

    Creamy Fontina Polenta with Mushroom Ragoût

    This warm and comforting side goes nicely with a hearty braise or beef stew. Try coarse cornmeal instead of instant polenta. It has a more satisfying texture.

  • Recipe

    Hunter's-Style Braised Short Ribs

    Mushrooms and vermouth make these short ribs "hunter's style," and the mushroom flavor is boosted even further by using the mushroom soaking liquid to braise the ribs. Serve these ribs…

  • Recipe

    Root Vegetable & Barley Soup with Bacon

    If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat…

  • Recipe

    Double-Mushroom Ragoût

  • Recipe

    Cottage Pie with Beef & Carrots

    Cottage pie originated as a way to use up leftover beef stew, but why wait for leftovers? Here’s how to make the ultimate comfort meal from scratch.

  • Recipe

    Twice-Baked Potatoes with Porcini & White Truffles

     

  • Recipe

    Mushroom Gravy

    The woodsy flavor of porcini makes this gravy something special. Start soaking the mushrooms at least 15 minutes before the turkey is done.

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