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. […]
Tag: Mushrooms
Mushroom Crostini
For a printer Friendly version of this recipe, click here. Mushroom soup, mushroom pasta sauce, mushroom filled ravioli, so many ideas, so little time, especially for wild mushrooms! If you like, you could change things up a bit by adding a few dried Porcini that have been soaked, drained and chopped or substitute some fresh […]
Barley Risotto With Vegetables
Known as orzotto in Italy, this is a delicious change from regular risotto. The orzotto would be great made in the early fall as well, when we can still get local zucchini. I have substituted leeks & peas for the zucchini & carrots too, adding a few tablespoons of snipped chives & perhaps a bit […]
Barley Risotto
There’s something so yummy & comforting about barley no matter how it’s cooked! A couple of months ago at a restaurant in London, I had a “rice” pudding made with barley instead of rice. It was wonderful! I could eat it every day for breakfast but it would be a guilty pleasure if I did. […]
Rigatoni With Italian Sausage & Mushrooms
For a printer friendly version of this recipe, click here. One of my favourite bosses, when I cooked for the executive dining room, loved pasta and he would ask me why I never cooked it for him. So, one day I surprised him with this pasta, he was very pleased! Of course, I had to […]
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 […]
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 […]
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 […]
Spinach Salad
For a printer friendly version of this recipe, click here. This is a delicious main course salad. Makes a wonderful late spring or summer meal using locally grown spinach from a market or from your own garden. The lemony dressing really adds sparkle and if I have fresh tarragon I will chop a bit and scatter that on […]
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 […]