Fresh and wild mushroom stew (The New York Times) - excellent served over homemade polenta recipe from and I used very little broth.for non-vegetarian, serve with lamb shank
WILD MUSHROOM STEW: Craving wild mushrooms My compromise is to make a stew using mostly cultivated mushrooms But I give them a boost of wild flavor in a couple of ways
NYT Cooking: Wild Mushroom and Butter Bean Pasta. This is a great pasta for autumn, hearty and deeply flavorful. Wild golden chanterelle mushrooms are especially nice and often available in the fall
Mushroom Pappardelle with Taleggio Cheese - Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Kung Pao King Oyster mushroom