There are few types of mushroom with the gravitas of the morel mushroom, and with good reason. These fabulous and highly flavorful fungi are harvested or foraged from the wild rather than ...

The gelato-maker’s dedicated team produces mind-blowing dishes that are a marriage of art, science and theatre.

Pour in the wine and stir in the chopped thyme leaves, then leave to simmer for 5-6 minutes, or until the liquid has thickened. Pour the mushroom and red wine sauce over the steaks and serve.

A steak this good doesn't need much with it, but to really gild the lily, add delicious morel mushrooms. Raw morels are mildly toxic so must be cooked before eating - they can be stewed ...

Avoid putting the heat up too high: it will render the meat tough otherwise. For the Morel sauce, pour boiling water over the mushrooms and allow them to soak for about one hour. Peel the onion ...

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce. We wanted a ...

pan-searing it and serving it with a classic black pepper sauce or seasonal sauce made from morel mushrooms. "It's become one of our signature dishes," he says. Alves predicts a bright future ...

When it has cooled, cut into four portions. To make the morel sauce: Start by cleaning the morels with a soft brush to remove any dirt or debris. Cut off the bottom part of the stems if they are ...

You can then sauté them in butter, use them as topping on pizza, add them to your morning omelet, toss them into spaghetti sauces, or, my personal favorite, use them to make a morel cream sauce ...

Bobby Flay knows a thing or two about working quickly to deliver exquisite meals on a time crunch. You can achieve similar ...

Fricassée comes from the French words frire (to fry) and casser (to break into pieces). A fricassée can be made with any ...

Lyon is home to an estimated 4,000 restaurants, an ideal place to indulge in the UNESCO-recognized “gastronomic meal of the ...