Corn & Mushroom Sauté with Leeks & Pancetta

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 generous cups medium-diced cremini mushrooms (about 6 oz.)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 to 2 tsp. coarsely chopped fresh thyme or oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  3 Tbs. heavy cream
  
  

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.

Increase the heat to medium and carefully add 1 Tbs. of the butter to the fat. When melted, add the leeks and 1/2 tsp. of the salt. Cover and cook, stirring occasionally and scraping up any browned bits from the pancetta, until the leeks are softened and slightly shrunken, 3 to 5 min. Uncover and cook, stirring frequently, until lightly browned, 1 to 2 min.

Add another 1 Tbs. of the butter, the remaining 1 Tbs. olive oil, the mushrooms, and the remaining 1/2 tsp. salt. Cover and cook, stirring occasionally, until the mushrooms are softened and a little shrunken (they will have given off a good bit of liquid), 3 to 4 min. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 min. (the bottom of the pan will be quite brown).

Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan will be brown.)

Remove the pan from the heat, add the fresh herbs, a few generous grinds of pepper, and a good squeeze of the lemon. Stir in the heavy cream. Let sit a minute or two and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Crumble the reserved pancetta over top and serve warm.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. pure maple syrup
  
  


• 
  
  1 tsp. fresh lemon juice; more to taste
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
  
  


• 
  
  10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
  
  


• 
  
  10 large cloves garlic, peeled and halved lengthwise
  
  


• 
  
  3 4-inch rosemary sprigs
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Thai Yellow Curry with Seafood

The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.
Create your own customized curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  
  


• 
  
  1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
  
  


• 
  
  1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
  
  


• 
  
  3/4 cup halved cherry tomatoes
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Whole basil leaves (Thai or Italian), for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.

Corn & Mushroom Sauté with Leeks & Pancetta

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 generous cups medium-diced cremini mushrooms (about 6 oz.)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 to 2 tsp. coarsely chopped fresh thyme or oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  3 Tbs. heavy cream
  
  

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.

Increase the heat to medium and carefully add 1 Tbs. of the butter to the fat. When melted, add the leeks and 1/2 tsp. of the salt. Cover and cook, stirring occasionally and scraping up any browned bits from the pancetta, until the leeks are softened and slightly shrunken, 3 to 5 min. Uncover and cook, stirring frequently, until lightly browned, 1 to 2 min.

Add another 1 Tbs. of the butter, the remaining 1 Tbs. olive oil, the mushrooms, and the remaining 1/2 tsp. salt. Cover and cook, stirring occasionally, until the mushrooms are softened and a little shrunken (they will have given off a good bit of liquid), 3 to 4 min. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 min. (the bottom of the pan will be quite brown).

Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan will be brown.)

Remove the pan from the heat, add the fresh herbs, a few generous grinds of pepper, and a good squeeze of the lemon. Stir in the heavy cream. Let sit a minute or two and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Crumble the reserved pancetta over top and serve warm.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. pure maple syrup
  
  


• 
  
  1 tsp. fresh lemon juice; more to taste
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
  
  


• 
  
  10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
  
  


• 
  
  10 large cloves garlic, peeled and halved lengthwise
  
  


• 
  
  3 4-inch rosemary sprigs
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Thai Yellow Curry with Seafood

The fish and squid rings in this superfast curry cook in just minutes; cherry tomatoes add color and sweetness.
Create your own customized curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
  
  


• 
  
  1/2 lb. sea bass (or other firm white fish), cut into bite-size pieces
  
  


• 
  
  1/2 lb. squid, tubes cut into 1/2-inch-thick rings and tentacles cut into bite-size pieces
  
  


• 
  
  3/4 cup halved cherry tomatoes
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Whole basil leaves (Thai or Italian), for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the carrots, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the button mushrooms and continue to simmer. After another minute, add the sea bass and simmer for 1 minute more. Finally, add the squid and cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the basil leaves.

Macaroni and Cheese with Prosciutto and Mushrooms

The combination of nutty Gruyère and salty prosciutto in this macaroni and cheese give it a flavor reminiscent of a croque monsieur, while sautéed mushrooms lend a woodsy note and mascarpone adds creamy texture.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. Gruyère, finely grated
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1-1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. penne pasta
  
  


• 
  
  2 cups sautéed button or cremini mushrooms (cut into small wedges, then sauté in olive oil)
  
  


• 
  
  1 cup diced prosciutto
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, mascarpone, and rosemary. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, mushrooms, and prosciutto to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. pure maple syrup
  
  


• 
  
  1 tsp. fresh lemon juice; more to taste
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
  
  


• 
  
  10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
  
  


• 
  
  10 large cloves garlic, peeled and halved lengthwise
  
  


• 
  
  3 4-inch rosemary sprigs
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Double-Mushroom Ragoût

• 
  
  1 oz. dried porcini mushrooms (about 1 cup)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  20 oz. cremini (baby bella) mushrooms, sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup finely chopped shallot
  
  


• 
  
  1/3 cup dry Marsala
  
  


• 
  
  1 Tbs. coarsely chopped fresh thyme
  
  


• 
  
  3/4 cup heavy cream; more for reheating
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. chopped fresh parsley
  
  

Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.

In a 10-inch straight-sided saute pan, heat 2 Tbs. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.

Reduce the heat to medium, add the shallots and the remaining 1 Tbs. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup porcini-soaking liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 1 to 2 minutes. Add the cream and cook until reduced to a saucy consistency, 1 to 2 minutes. Stir in the parsley and season to taste with salt and pepper.

Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 Tbs. pure maple syrup
  
  


• 
  
  1 tsp. fresh lemon juice; more to taste
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
  
  


• 
  
  10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
  
  


• 
  
  10 large cloves garlic, peeled and halved lengthwise
  
  


• 
  
  3 4-inch rosemary sprigs
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Wild Mushroom Toasts

These toasts are best slightly warm, so hold off on toasting the bread until just before serving. You can use cremini mushrooms if you can’t find the exotic varieties listed below.

• 
  
  1 lb. wild mushrooms, such as chanterelles, maitakes, hedgehogs, or morels
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium shallots, finely chopped (about 1/4 cup)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1/2 cup crème fraîche (about 4 oz.)
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  18 slices baguette (cut 1/4 to 1/2 inch thick)
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  

Gently clean the mushrooms with a damp cloth or a paring knife to remove any dirt or dark spots. Cut off any tough stems. If the mushrooms appear muddy, quickly dip them into a large basin of water and drain. Leave small, bite-size mushrooms whole; quarter or halve larger mushrooms.

Melt 1 Tbs. of the butter together with 1 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the mushrooms and a generous pinch of salt, and cook, stirring frequently, until any liquid has evaporated and the mushrooms are nicely browned, 5 to 8 minutes. (If the mushrooms are dry and the pan begins to scorch, add a drizzle of olive oil.) Remove the pan from the heat and transfer the mushrooms to a cutting board. Let them cool slightly and chop them coarsely.

Return the pan to the stovetop over medium heat and add the remaining 1 Tbs. butter and 1 Tbs. oil. When the butter has melted, add the shallots, thyme, and a pinch of salt. Cook, stirring, until the shallots are tender and lightly golden, about 3 minutes. Return the mushrooms to the pan, stir in the crème fraîche (if you’re making this ahead, see the note below), and cook, stirring, to coat the mushrooms with the crème fraîche. Stir in the parsley and season with several grinds of pepper. Season with more salt and pepper to taste. Remove from the heat and hold in a warm spot.

Shortly before serving, position an oven rack about 6 inches from the broiler element and heat the broiler to high. Arrange the bread slices on a baking sheet and brush them with olive oil. Broil until the bread is golden, 1 to 2 minutes. Flip and toast the other side, about 1 minute. Spread the warm mush­room mixture on the toasts, sprinkle some of the Parmigiano-Reggiano on top, and serve.

Mushroom and Spinach Skillet Strata

A strata is essentially a savory bread pudding. Here, smoked Gouda lends a hearty richness to the classic pairing of spinach and mushrooms. Serve with a lightly dressed salad to round out the meal.

• 
  
  4 oz. baguette (about a 9-inch piece), cut into 1/2-inch cubes
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 medium yellow onion, halved and thinly sliced
  
  


• 
  
  4 oz. cremini mushrooms, trimmed and coarsely chopped (1-1/2 cups)
  
  


• 
  
  1 large clove garlic, minced
  
  


• 
  
  1 tsp. coarsely chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 oz. baby spinach (4 lightly packed cups)
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  3 oz. smoked Gouda, coarsely grated (about 3/4 cup)
  
  

Position a rack in the center of the oven and heat the oven to 450°F.

Spread the bread cubes on a large rimmed baking sheet and toast in the heating oven until dry and pale golden, 3 to 5 minutes.

Meanwhile, melt the butter in a 10-inch ovenproof skillet with a lid over medium-high heat. Add the onion and cook, stirring occasionally, until tender but not browned, 3 minutes. Add the mushrooms, garlic, thyme, and 1/2 tsp. each salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, about 3 minutes. Add the spinach and cook, stirring occasionally, until wilted, 1 to 2 minutes.

In a medium bowl, whisk the eggs, milk, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the cheese and bread, toss until combined, and transfer to the skillet. Stir until all of the ingredients are distributed evenly and then press down on the mixture to flatten it a bit.

Bake, covered, for 10 minutes. Uncover and continue to bake until set in the center, about 5 minutes more. Let cool briefly, slice, and serve.

Skirt Steak with Mushrooms and Shallots

The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Serve with roasted potatoes, an arugula salad, and crusty bread to mop up the sauce.

• 
  
  1-1/4 lb. skirt steak, trimmed and cut crosswise into 4 pieces
  
  


• 
  
  Kosher salt and coarsely ground black pepper
  
  


• 
  
  5 Tbs. olive oil
  
  


• 
  
  3/4 lb. cremini mushrooms, cut into 1/4-inch-thick slices (about 4-1/2 cups)
  
  


• 
  
  1 large shallot, finely chopped (1/4 cup)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  1-1/4 cups lower-salt chicken broth
  
  


• 
  
  2 Tbs. cold unsalted butter, cut into 4 pieces
  
  

Pat the steaks dry and season with salt and pepper. In a heavy-duty 12-inch skillet (preferably cast iron), heat 2 Tbs. of the olive oil over high heat until shimmering hot. Cook the steaks in a single layer, flipping with tongs halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 130°F for medium rare, 5 to 7 minutes total (if necessary, lower the heat to medium high to finish cooking the thicker pieces). Transfer to a plate and let rest, loosely covered with foil, while making the sauce.

Heat 2 Tbs. of the olive oil in the skillet over medium-high heat until shimmering hot. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 6 to 8 minutes. Transfer to a bowl and keep warm.

Lower the heat to medium, add the remaining 1 Tbs. olive oil, the shallot, and thyme and cook, stirring, until the shallot is slightly browned, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the pan to dissolve any browned bits, until the liquid has almost evaporated, about 1 minute. Add the chicken broth. Raise the heat to high and boil, adding any juice that has accumulated from the steak and mushrooms, until the sauce is reduced to about 1/3 cup, about 7 minutes.

Remove the pan from the heat and whisk in the butter. Stir in the mushrooms and season the sauce to taste with salt and pepper.

Thinly slice the steaks diagonally across the grain, if you like, and serve topped with the mushroom sauce.

Twice-Marinated Mushrooms

These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they’re not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling.
This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.

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  1-1/2 cups dry white wine
  
  


• 
  
  1/2 cup white wine vinegar
  
  


• 
  
  3 medium cloves garlic, crushed
  
  


• 
  
  2 1x4-inch strips lemon zest, white pith removed
  
  


• 
  
  1 4-inch sprig rosemary
  
  


• 
  
  2 tsp. kosher salt
  
  


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  1/2 tsp. juniper berries (about 14), lightly crushed
  
  


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  1/2 tsp. fennel seed, lightly chopped
  
  


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  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. coarsely ground black pepper
  
  


• 
  
  3/4 cup extra-virgin olive oil (approximately)
  
  


• 
  
  1 lb. mushrooms
  
  

Mix the wine, vinegar, garlic, lemon zest, rosemary, salt, juniper berries, fennel seed, red pepper flakes, and black pepper to make a marinade.

Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until very hot. Add the mushrooms and cook, stirring once or twice, until golden brown on one or two sides, 1-1/2 to 4 minutes, depending on the type of mushroom—they should not be cooked all the way through. Spread on a plate to cool.

Add the marinade to the skillet. Bring to a boil, reduce the heat, and simmer for 5 minutes to infuse the flavors. Put the mushrooms and marinade in a heatproof container, such as a 1-quart Pyrex measuring cup. Let cool to room temperature, cover, and refrigerate overnight.

Drain the mushrooms, reserving the garlic and discarding the marinade and most of the aromatics (it’s OK if some of the aromatics stick to the mushrooms). Pack the mushrooms and garlic into a pint jar with lid (or other sealable container). Add enough of the remaining oil to cover, and refrigerate at least overnight and up to 1 month.

Mushroom Prep

Each type of mushroom requires slightly different trimming. Here’s how to prepare some of our favorites:

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  Cremini: Halve if large; cook 2 to 3 minutes.


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  Portobello: Remove stem and gills and cut into 1/2 -inch-thick slices; cook 1-1/2 to 2 minutes.


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  Shiitake: Remove stems and leave whole; cook 1-1/2 to 2 minutes.  


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  Oyster: If large, separate lobes from bunches; if small, leave in little bunches 1/2 to 3/4 inch thick; cook 1-1/2 to 2 minutes.


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  Maitake/Hen of the woods: Separate into little bunches with 1/2 - to 3/4-inch-thick stems; cook about 2 minutes.