8 braised wild mushroom Recipes

butter, loaves dried bread, crusts removed and cubed, dried porcini mushrooms, extra virgin olive oil, onion, chopped, bacon, chopped, stalks celery, chopped, mushrooms, chopped, chicken stock, parsley, chopped, sage, chopped, rosemary, chopped, eggs, beaten, salt and pepper, turkey legs-thighs , halves deboned, extra virgin olive oil, chicken stock, carrots, peeled , sliced in 1-inch sections, stalks celery , sliced in 1-inch sections, onion, cut in 1-inch chunks, fresh rosemary, leaves chopped, pomegranate juice, butcher string

veal demiglace (16 fl oz), meaty cross-cut veal shanks (osso buco), each tied with kitchen string, salt, black pepper, all-purpose flour, olive oil, unsalted butter, onions, cut into 1/4-inch dice (2 cups), carrots, cut into 1/4-inch dice (1 cup), celery ribs, cut into 1/4-inch dice (1 cup), garlic clove, finely chopped, dry red wine, whole tomatoes in juice, drained and coarsely chopped, turkish or 1/2 california bay leaf (preferably fresh ), chopped fresh flat-leaf parsley, grated fresh orange zest, chopped fresh rosemary, chopped fresh thyme, wild mushroom risotto

fatback, finely chopped, chopped flat-leaf parsley leaves, garlic, sliced, olive oil , plus 2 tablespoons, pancetta, chopped, red pepper flakes, wild mushrooms , like hen of the woods or porcinis, thickly sliced, fine sea salt and freshly cracked black pepper, tomatoes, drained and chopped, red wine, fresh bread crumbs

dried wild mushrooms, well rinsed (such as polish, porcini, or cepes), smoked bacon, diced, chopped onion, shredded green cabbage, sauerkraut , thoroughly rinsed and drained, chicken stock or 1/2 cup beef broth, madeira wine, caraway seeds (optional), tomato paste, sugar (to taste), fresh ground black pepper , to taste

halibut fillet, salt and freshly ground black pepper, butter, chopped wild mushrooms, chopped scallions, red pepper, chopped, hungarian paprika, flour, fish stock, sour cream

dry cannellini beans, chicken or pork stock, water, wild boar (cinghiale) roast, cut into serving-size pieces, olive oil, fresh porcini , chanterelles or stemmed shiitake mushrooms, thickly sliced, chopped garlic, minced fresh rosemary, sea salt and ground black pepper to taste, artichoke hearts , cut into eighths, fennel bulbs, cored and thinly sliced, olive oil, minced garlic, crushed red pepper flakes, white wine, freshly squeezed lemon juice, extra-virgin olive oil for drizzling, grated pecorino toscano (or pecorino romano) cheese, chopped italian flat leaf parsley, lemon , zested