The Edible Mushroom Book by Anna Del Conte – review
The Edible Mushroom Book: No, dear reader, this isn’t a book you can eat but it will point you in the direction of lots of...
The Mushroom Feast by Jane Grigson – review
Jane Grigson is the author of The Mushroom Feast and is one of Britain’s most celebrated food writers. Her untimely death in 1990 left a...
Mushroom Kale Noodle Kugel
From Whole Foods Market Serves 8 This hearty dish features mushrooms, kale and egg noodles, bound with cottage cheese and sour cream for...
Brown Rice Pilaf with Mushrooms and Apricots
From Whole Foods Market Serves 4 This is hearty, satisfying vegetarian fare that we’ve dished up in entrée-sized portions because all you need...
Better than Chicken Soup
From Whole Foods Market Serves 4 to 6 This immune-boosting soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients...
Baked Eggs in Wild Mushroom Tartlets
From Delia Smith It’s quite a long time since I made a quiche or tart for entertaining. I feel that serving them individually is...
Hearty Lentil and Sausage Soup
From Whole Foods Market Serves 6 This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic....
Savoury steamed custards
Photography by Steve Brown Proving that custard is not just limited to dessert, this creamy chicken, mushroom and prawn custard is a delight to...
Chicken, Millet and Mushroom One-Skillet Meal
From Whole Foods Market Serves 6 to 8 This complete meal is simple to prepare and packed with flavour and nutrition. Use kale or...
Beef and Barley with Portobello Mushrooms
From Stop and Shop Ingredients 2 pounds chuck shoulder roast 1/2 tsp each salt and black pepper 1 tbsp canola oil 2 cups chopped...