Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

I love Patricia Wells’ My Master Recipes book. I don’t use her recipe for Mushroom Soup, because it starts out with 2 cups of heavy cream, but I did learn the technique that makes my mushroom soup the ...

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This mixed mushroom cassoulet features a medley of Marsala-wine infused mushrooms along with a crispy, cheesy breadcrumb ...

With more winter weather on the way, how about making a steak house meal at home. Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for Porcini-Dusted Steaks with ...

Remove the meat from the refrigerator; set aside. Place the dried porcini mushrooms in a bowl, and pour hot water over them to rehydrate. Let stand about 20 minutes. Once they are rehydrated, drain ...

Scaloppine with porcini mushrooms is such a gem among Italian veal dishes. Really, it captures the best of northern and ...

Dried mushrooms are a cook’s friend. They can hang out in your pantry, undisturbed, for an eternity, and then when you’re ready to bring them out to play, they do so with such power and energy the ...

1. For the spinach cream: In a small saute pan over medium heat, melt the butter; add shallots and saute 2 minutes. Add wine and cream; cook 5 minutes more, stirring occasionally. Add spinach; cook 5 ...

In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel.