4 potato puree wild mushrooms Recipes

russet potatoes, coarse salt, egg yolks, freshly grated parmesan cheese, salt, fresh ground black pepper, freshly grated nutmeg, unbleached all-purpose flour, plus more for dusting (or use store bought gnocchi - 1 lb fresh or frozen), extra virgin olive oil, mixed wild mushrooms, finely chopped (from about 3/4-lb mushrooms), salt & freshly ground black pepper, chopped garlic, minced fresh rosemary leaf, minced shallot, tomato puree (from fresh or canned peeled tomato), red wine, chicken broth or 1/2 cup water, unsalted butter , generous, minced fresh parsley leaves, shredded parmesan cheese

sweet potatoes , large, orange juice (fresh squeezed if possible), sugar, salt and pepper, wild mushroom (any mix of black trumpets, chanterelles, cremini, enoki, shiitake, etc.), vegetable oil, fennel bulb, and fronds (sliced thin or chopped, chopped), garlic clove, salt, creme fraiche or 1 tbsp sour cream, scallops, wondra flour, butter, balsamic vinegar (white balsamic)

dried porcini mushrooms, boiling water, olive oil, divided, sliced crimini (baby bella) mushrooms, garlic cloves, minced, coarse kosher salt, dry white wine, divided, boneless country-style pork ribs, cut into 1/2-inch cubes, thick slices coppa or prosciutto, chopped, fresh mild italian sausages, casings removed (about 2 links ), onion, finely chopped, carrot, peeled, finely chopped, celery stalk, finely chopped, crushed tomatoes or with added puree (from 1 28-oz can; preferably san marzano or muir glen), more) low-salt chicken broth, bay leaves, chopped fresh basil, grated parmesan cheese