Maple-glazed Chanterelle & Arugula Salad with Grilled Apricots and Pecans. A little pure maple syrup heightens and enhances the naturally sweet, fruity aroma and flavor of fresh chanterelles. This simple, yet elegant salad is visually appealing and tastes like a rare gourmet treat, yet is very easy to prepare.
Stuffed Matsutake Mushrooms: The best matsutake preparations enhance, rather than overpower, their delicate notes of pine, sandy earth, cinnamon and saffron. A small amount of finely chopped fresh rosemary and some whole pine nuts are just the right additions to the simple bread crumb stuffing used in this recipe.
Farro Penne with Porcini, Pistachios and Arugula. As wonderful as it is when served hot, the rich, earthy flavors of this dish actually seem to become more intense when it’s served at room temperature, as a salad.
Fiddlehead And Morel Stir Fry: Fiddleheads and morel mushrooms – a pairing that captures the essence of spring. You can substitute fresh morels for the dried morels used in this recipe, but frankly, I prefer the deep, smoky flavor that dried morels impart.
Sesame Soba Noodle Salad: you can beat the heat with this easy, cool and refreshing soba noodle salad! It's versatile too; once you've cooked the noodles (less than 10 minutes) and made the dressing (even faster), you can add just about any ingredients, including leftovers, to make a complete and delicious meal.
Chunky Deviled Egg Salad: Deviled eggs are a great way to use up all those hard-boiled eggs leftover from Easter. This version is the easiest yet. Instead of halving eggs and re-filling them, turn them into this devilishly good egg salad instead!
Morel-Bison Burgers: Lean, low-fat ground bison gets a flavor boost and moist, juicy texture from reconstituted dried morel mushrooms. With so few calories & fat, you can even afford to top your burger with some good, old-fashioned country bacon and Swiss cheese