Tag: Mushrooms

Fall Pasta, Winter Pasta

Mushroom Filled Ravioli

For a printer friendly version of this recipe, click here. Ahh…ravioli, a labour of love filled with mushroomy goodness accented with a bit of prosciutto, finished with a butter-prosciutto sauce and a sprinkling of Parmigiano Reggiano. Makes Approximately 36 Ravioli One 3 egg batch of homemade pasta dough** For The Filling: 3 Tbsp. unsalted butter ¾ lb. […]

Fall Mains, Spring Mains, Winter Mains

Coq au Riesling

For a printer friendly version of this recipe, click here. My take on traditional Coq au Vin is delicious why not enjoy it a fall or winter day or as a springtime dinner too, with warm, crusty French bread and an in-season green vegetable. Makes 4 – 6 Servings 3 lbs chicken parts 3 Tbsp. unsalted butter […]

Fall Egg Dishes and Brunch, Fall Mains, Spring Egg Dishes and Brunch, Spring Mains, Summer Egg Dishes and Brunch, Summer Mains, Winter Egg Dishes and Brunch, Winter Mains

Mushroom Crepes

For a printer friendly version of this recipe, click here. Crepes do make such a nice brunch. The beauty of crepes is that when you make a batch you use what you need and freeze the remainder between sheets of wax paper for another lovely meal.  The crepes can be made ahead and the filling can be made […]

Fall Egg Dishes and Brunch, Fall Mains, Spring Egg Dishes and Brunch, Spring Mains, Summer Egg Dishes and Brunch, Summer Mains, Winter Egg Dishes and Brunch, Winter Mains

Mushrooms On Toast

This dish makes a lovely, light supper dish served with a salad, or even a brunch dish. Although it may not leap off the page, it is very, very good & I cannot remember how many times I have made it. It’s a winner and it’s vegetarian too!  I prefer using the cheese instead of the […]

Fall Egg Dishes and Brunch, Fall Mains, Spring Egg Dishes and Brunch, Spring Mains, Winter Egg Dishes and Brunch, Winter Mains

Phyllis’ Leek And Bacon Tart

For a printer friendly version of this recipe, click here. Similar to my ramp (wild leek) tart but this one has nutmeg instead of herbs.  Not only is it delicious in the spring, but also in the fall & winter when the new leeks become available. Makes an 8″ or 9″ Tart Pre-baked pie shell** I prefer to use a glass pie dish […]