Monday, November 7, 2011

mushroom duo.

I decided to get cozy tonight with a warm latte and Food & Wine's "Chef Recipes Made Easy" and came across some wonderful mushroom-infused recipes that I wanted to share as we are well into fall now - the perfect time to start cooking with this deliciously hearty, earthy ingredient.  Here are a couple of easy, yet elegant ways to use the tasty little morsel that is the mushroom.  The first is a delicious hors d'oeurve created by renowned Chef, Daniel Boulud (a guarantee that it's amazing!) - Warm Camembert with Wild Mushroom Fricassee - the perfect alternative to the over-used baked brie.  This creamy, French cow's milk cheese is divine when warm and gooey. Paired with the rich sauteed mushrooms, crunchy walnuts and toasted baguette, this dish is the perfect party accompaniment to warm up your guests this season. Serve with a light, fruitier red for great balance.

The second dish is equally comforting for a chilly fall evening dinner party - Gnocchi with Wild Mushrooms - created by Chef Andrew Carmellini of Locanda Verde in NYC. Utilizing store-bought gnocchi makes for easy prep, while cooking in a rich stock and topping with fresh Parmesan cheese and truffle oil makes for a truly decadent treat.  Serve with a creamy Sicilian white or light red. Bon Appetit!

All images courtesy of Food & Wine.
Related Posts Plugin for WordPress, Blogger...