Ingredients

• 1/3 cup dried porcini mushrooms (about 1/2 ounce)
• 2 tablespoons kosher salt
• 1 tablespoon whole black peppercorns
• 1 teaspoon marjoram or oregano leaves
• 1 (4-rib) bone-in rib roast (about 10 pounds)

Preparation

Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).

Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.

Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5–10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.

Epicurious

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 or 5 small yellow onions, cut in half through ends
• 8 ounces frozen/defrosted puff pastry dough
• 1 1/2 tablespoons dark brown sugar
• Kosher salt
• 8 ounces mushrooms, preferably a mix, such as chanterelles, king trumpet and oyster, stemmed, rinsed well and chopped if large
• 1/2 cup walnut halves
• 6 ounces blue cheese, preferably Cabrales

Preparation

Heat the oil in a 9-inch, heavy, ovenproof skillet (not nonstick) over medium heat. Once the oil shimmers, arrange the onion halves around the pan, cut sides down, with their stem ends pointing toward the center. Place one at the center of the pan. Reduce the heat to medium-low; cook for about 20 minutes, until softened and colored slightly on the bottom.

Preheat the oven to 375 degrees. Unfold the puff pastry dough and roll out between two sheets of wax paper or parchment paper to a thin, 10-inch round; it’s okay if a foldover seam is showing or if the dough is not completely smooth.

Sprinkle the brown sugar around the pan with the onions, then season lightly with salt. Once the brown sugar looks like it is melting into the oil, distribute the mushroom pieces and walnuts around, using them to fill in nooks and crannies. Remove from the heat.

Follow suit with the pinches of the blue cheese, dotting the pan with them.

Discard the top parchment from the puff pastry dough. Invert the dough over the contents of the pan, pressing and tucking the dough around the edges in the pan. Transfer to the oven; roast (middle rack) for 25 to 35 minutes, turning the pan from front to back halfway through to promote even pastry browning.

The pastry should look flaky and nicely browned, with a mixure underneath that you can hear sizzling. Transfer to a wire rack to cool for 5 minutes, then invert a serving plate over the pastry.

Carefully invert the pan to reveal the tarte tatin; if some pieces do not quite make the transfer, just pop them back into place, straightening up the onions etc, as needed. The mixture should be nicely caramelized; if not, slide the tarte tatin onto a foil-lined baking sheet and roast for another 5 minutes or so.

Cut into wedges; serve warm.

WaPo/BBC

Ingredients

• 400 g. chestnuts
• 2 lg shallots, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp. butter
• 1/2 c. dried porcini mushrooms, rinsed
• 4 c. chicken broth
• 1/2 c. heavy cream
• salt and pepper

Preparation

Place the dried porcinis in hot water to steep. In a 2-qt sauce pan, melt the butter over medium heat. Add the carrot, celery, and shallot. Cook vegetables until soft. Coarsely chop the chestnuts and add them to the pan. Add the porcini and the steeping liquid (being careful not to add any dirt at the bottom of the bowl).

Add broth and bring to a simmer. Simmer until all ingredients are fork-tender, 15–25 minutes. Remove from heat and homogenize with an immersion blender. Return to low heat, add cream, and season to taste.

D’Artagnan

Ingredients

• 1 tablespoon olive oil or butter
• ½ cup finely chopped onions
• 1 ½ cups arborio rice
• ½ cup dry white wine or dry vermouth
• 3 to 3 ½ cups chicken or vegetable broth
• 1 ounce dried porcini, broken into bits
• 1 cup frozen peas
• ½ cup grated Parmesan, plus more to pass at the table
• Salt and freshly ground pepper to taste
• 2 tablespoons chopped parsley, for garnish

Preparation

Heat the oil in a 2 1/2-quart or larger pressure cooker. Add the onions, and cook over high heat for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.

Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape.

Set the cooker over medium-high heat, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (If the mixture becomes dry before the rice is done, stir in the extra ½ cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)

Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.

New York Times

Ingredients

• 5 ounces fresh shiitake mushrooms
• 5 ounces fresh portobello mushrooms
• 5 ounces fresh cremini (or porcini) mushrooms
• 1 tablespoon good olive oil
• 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
• 1 cup chopped yellow onion
• 1 carrot, chopped
• 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
• Kosher salt
• Freshly ground black pepper
• 2 cups chopped leeks, white and light green parts (2 leeks)
• 1/4 cup all-purpose flour
• 1 cup dry white wine
• 1 cup half-and-half
• 1 cup heavy cream
• 1/2 cup minced fresh flat-leaf parsley

Preparation

Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. [CP: Right here, mom says she blenderized half of the soup all the way smooth, and another half just coarse.] Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Ina Garten, Food Network

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 1/2 pounds whole small button mushrooms, wiped clean
• 3 tablespoons butter
• Gray sea salt
• 1 tablespoon minced garlic
• 1 1/2 teaspoons fresh thyme leaves, chopped
• 2 tablespoons lemon juice
• 1/2 cup white wine
• 1 tablespoon chopped parsley leaves

Preparation

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Add the butter. Cook and toss for 5 minutes, until beautifully browned.

Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.

Toss in the parsley and serve immediately.

Michael Chiarello, Food Network

Ingredients

• 2 tbl olive oil
• 1 onion, finely chopped
• 1 lb fresh mushrooms, thickly sliced
• 2 garlic cloves, finely chopped
• 1 tsp chopped fresh rosemary or 1/4 tsp dried rosemary
• salt and pepper
• 1 tbl tomato paste
• 1 1/2 c chicken or vegetable stock or water
• 2 tbl butter, cut in pieces
• 1 1/2 tsp balsamic vinegar
• grated parmesan

Preparation

Heat 1 tbl of olive oil in a large saucepan. Add the onion and cook until golden, about 6 min. Remove the onion to a bowl. Add another tbl of oil to the same pan and heat. Add the mushrooms and cook until the begin to release their liquid. Add the onion along with the garlic, rosemary, and salt and pepper to taste. Cook until the mushrooms begin to brown, 3 to 4 min. Add tomato paste and cook on high for 1 to 2 min. Add broth and reduce heat and simmer for 10 min. Gradually stir in butter. Stir in vinegar and serve over pasta or polenta, garnished with parmesan cheese.

Joy of Cooking calendar

Ingredients

• 1 lb. Fresh mushrooms
• 1 quart chicken or vegetable broth
• 1 medium onion, chopped
• 7 tbs butter
• 6 tbs flour
• 3 cups milk
• 1 cup heavy cream
• Salt to taste
• White pepper
• Tabasco sauce
• 2 tbs sherry (optional)

Preparation

Wash the mushrooms and cut off the stems. Slice six caps and save for garnish. Discard any dried ends from stems. Grind or chop the remaining caps and stems very fine. Simmer, covered in the broth with the onion thirty minutes.

Sauté the saved caps in one tablespoon of butter.

Melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously until the sauce is thickened and smooth. Add the cream.

Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper, and Tabasco sauce. Reheat and add the sherry before serving. Garnish with the sautéed sliced mushrooms.

New York Times Cookbook