What are Duxelles?
Duxelles are a traditional French garnish or stuffing mixture made from very finely diced mushrooms and shallots lightly sautéed in butter.  It is a classic combination of flavors often used to stuff roulades (pieces of meat pounded thin and rolled around filling), but we used it to top baked oysters.  The below recipe …

 
 
Pasta with Sauteed Fresh Mushrooms, Sausage, and Truffle Butter
Serves 4-6
This recipe uses fresh fettuccini pasta as a bed for fresh porcini mushrooms (you could use any fresh  mushrooms) sautéed with game sausage and garlic, then topped with seasoned bread crumbs and black truffle butter at the last second for a truly decadent result.  If you don’t …

While our marinated morel salad recipe uses the acidity of two different vinegars to “brighten up” morels’ earthiness, this recipe poaches morels in butter for a truly decadent result.  Dried morel mushooms can be substituted for fresh in this recipe, and they will still taste very good, but the texture will not be as tender as if …

This cold salad is a great way to show off the tenderness and flavor of fresh wild morel mushrooms.  You can also make it with dried wild morel mushrooms. 
Blending the two vinegars leads to a complex sourness that suffuses the dish, playing against the morels’ earthiness very nicely.
Because this dish is designed to marinate in …

 
10 bloggers submitted recipes using dried morel mushrooms (they’d be even better made with fresh morels!) for our first Blogger Recipe Challenge.  BURP Recipes’ Morel & Leek Strata with Lemon Thyme Biscuits was selected as the best morel recipe.  Tess over at Tessipes narrowly missed the top spot with her Morel Tartlet.  Jenn Cuisine’s Sausage, …

You don’t need to buy a pizza stone so that you can bake pizzas. Your grill will do the trick. In fact, grilled pizzas are a delight
Here’s how to make a grilled pizza:
You can either make your own pizza dough or buy pre-made. You’ll also need some flour, olive oil and whatever toppings you want …

Makes about 50 Servings
 

2 lbs. wild mushrooms (chanterelles, hedghogs, porcini, black trumpets or a mix)
1 leek, thinly sliced
½ yellow onion, thinly sliced
1 small carrot, thinly sliced
½ stalk celery, thinly sliced
1 clove garlic, minced
1 bay leaf
1 teaspoon ground coriander (or 2 tsp. whole)
3 tablespoons sherry vinegar or Ritrovo Black Currant Vinegar
1 sprig fresh thyme, whole
3 tbsp …

Here’s the nuts and bolts of making risotto. This is not a risotto recipe per se, but rather a general tutorial that will allow you to improvise and tailor to your own tastes. Part one below, lays out the five general steps. Then, below is a list of embellishments that you might want to consider.
BASIC …