If you love mushrooms, this sauce will hit the spot. You could use it as a topping for pastas, meats, and—my favorite—polenta. The secret to a rich, deeply flavorful sauce is to use a variety of mushrooms, preferably the wild varieties. I’m partial to cremini, oyster, and shiitake, but you could also add portobellos, hen-of-the-woods, chanterelles, or any other variety you find. The only ones I’d steer clear of are regular white button mushrooms. Their mild flavor will get lost amid the stronger tastes of the wild varieties, and their high water content will thin your sauce without providing much flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.