12 ounces lean goat tenderloin (lamb or beef can be substituted) Arugula, a generous handful, washed and dried Extra-virgin olive oil 1 Meyer lemon Kosher salt 8 ounces fresh porcini mushrooms (button ...

8 medium size fresh porcini mushrooms (or royal trumpets) 3 Tbsp California Extra Virgin Olive Oil 4 garlic cloves, thinly shaved 1 Tbsp roughly chopped parsley leaves Salt and pepper to taste Clean ...

This porcini pasta dish uses fresh mushrooms and is a great way to get a taste of Fall into your meal rotation. (Recipe Credit: Marc Matsumoto of Fresh Tastes. While the pasta is boiling, add the ...

Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside. Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl.

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 ...