Oven-braised forest mushrooms from Herbal Kitchen: Cooking With Fragrance and Flavor by Jerry Traunfeld

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Notes about this recipe

  • KevinSeattle on April 27, 2022

    Really easy and delicious, served over polenta. You can go as luxurious as you want, but button mushrooms would work well too. I used 1 Teaspoon of ground dried mushrooms in the bottom of the dish to increase the umami, and squeezed some lemon just before serving. My mushroom combo was from the “Foraged and Found” CSA and also some Crimini mushrooms from the grocery to make up the weight difference. I think I would add some whole garlic cloves (but not a lot) or ramps next time. But I would definitely make this again.

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