This special technique comes from Wicked Healthy (check out wickedhealthyfood.com for more amazing vegetarian recipes!) with a couple small flourishes of my own. By brining and pressing the mushroom, you end up with an extra meaty texture.
This healthy spinach side dish has a sweet, nutty flavour and goes with pretty much any meal. It is particularly well-suited as a sushi side dish.
Kake Soba is a basic Japanese recipe for soy, mirin, and dashi broth poured over cooked soba noodles. In this recipe, lightly inspired by a Bon Appétit recipe, the broth gets simplified and the soup is topped with crispy and meaty Maitake mushrooms and an assortment of crunchy and spicy accoutrements.
Leftover risotto is never as good the next day. All the work you put into it to make it creamy, silky, and luscious is lost. Luckily leftover risotto has the perfect texture for making arancini!
This fusion of Italian and Japanese elements work as a perfect backdrop to show off the prized Maitake or Hen of the Woods wild mushroom.
Bún is a traditional Vietnamese dish of rice vermicelli noodles topped with meat, veggies, and sometimes chopped spring rolls. It is served with nước chấm, a bracing sauce made primarily of fish sauce.
This braised red cabbage and apple dish is known as rodekool met appel in Dutch and is traditionally served with stewed meats, and is simultaneously sweet and tart.
This easy instructional will show you how to preserve your summer bounty of tomatoes into a useful product you can use later. You’ll be thanking your past-self for the work done when you pop open a jar in February and feel the summer sunshine cascading out!
The addition of garlic and rosemary makes this bread extra delicious! Serve with charcuterie, as a sandwich, or on its own slathered with some good quality butter.
Stamppot is the blanket term for mashed vegetables in the Netherlands. It is also their national dish! This stamppot is made with green curly kale, or boerenkool, and is served with a Dutch smoked sausage (rookworst or metworst).
These seared wild goose and duck hearts are unbelievably tasty, especially with a hazelnut-sage oil drizzled over them!
Manakish is a Levantine dish consisting of pita bread, slathered in za’atar, cheese, or minced meat and baked, almost like an Arabic pizza. Giving puffball mushrooms a similar treatment makes for seasoned crunchy on the outside, tender on the inside deliciousness!
This soup relies on easy, store-bought ingredients and/or leftovers to make your life easier! Greek avgolemono soup uses a tempered egg and lemon mixture to flavour chicken, rice, and broth, to create a silky, creamy and uniquely flavoured broth.
Chana dal (or Bengal gram as it is also known) consists of brown or black chickpeas that have been hulled and split. It is one of the earliest legume crops in human record!
With it’s likeness to soft tofu, giant puffball mushroom works wonderfully in its place in this classic spicy Sichuan dish.
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