Braised Chicken Thighs with Potatoes, Porcini and Dried Cherries
This chicken, cooked in a garlic-infused sour cream sauce on a bed of sliced potatoes, is based on a traditional Russian dish.
Grits with Wild Mushrooms and Sherry Broth Mushrooms
Chef Douglas Keane loves this elevated dish by his mother, Kathryn Douglas. He says it's one of the most satisfying dishes he has ever eaten because the brilliant sherry broth adds a sophisticated twist to one of his favorite comfort foods, creamy grits.
Chicken, Wild Mushroom and Roasted-Garlic Sauté
Marcia Kiesel, a self-described mushroom freak, uses porcini to make her delicious, earthy chicken thigh sauté with roasted garlic cloves. She finishes the dish with a sprinkle of chopped tarragon, which adds a light, herbal sweetness.
Pappardelle with Porcini and Pistachios
Pappardelle with porcini mushrooms is Shea Gallante's favorite pasta: "It's great in its simplicity," he says. What makes this version extraordinary are the roasted pistachios, which add a sweet nuttiness.
Proving that vegetables can be as satisfying as meat, chef Sean Baker serves this mushroom pâté as part of a vegan "charcuterie" plate.
Porcini Mushroom Tartlets
An onion-walnut pureé adds complexity to these incredible mushroom tartlets from star chef Jean-Georges Vongerichten.
This super savory risotto uses two kinds of porcinis—dried ones in the incredible broth and sauteéd ones spooned on top.
Beef Stew with Port and Porcini
Gail Hobbs-Page developed this beef stew recipe with chuck in mind, marinating it overnight to tenderize it, simmering it slowly, then adding port, red wine and porcini mushrooms to create a rich, deeply flavored sauce.
Serve these mushrooms as an hors d'oeuvre or as an accompaniment to a beef or veal roast.
Flank Steak Spirals with Porcini & Red Wine Sauce
Winemaker Mario Monticelli learned to make this stuffed steak from his mother.
Dried-Porcini-Mushroom Risotto with Goat Cheese
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini without overwhelming the dish.