Button mushrooms and onion brown deeply in olive oil for a full fifteen minutes before dried porcini, their soaking water, and aromatics of bay, thyme, and peppercorns simmer into a dark, savory stock.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Heat oil in 1-gallon stockpot. Add fresh mushrooms and onion to cook over medium heat stirring occasionally until well browned, about 15 minutes .
Add water, garlic, porcini mushrooms, reserved soaking water, celery, carrots, bay leaves, peppercorns, parsley stems, and thyme and bring to , covered.
Lower heat and , covered, for 30 minutes .
Remove dried mushrooms and discard or save for another use.
Strain stock through double layer of cheesecloth. Press vegetables firmly to get out as much liquid as possible.
Measure volume of stock. Return to stove and reduce to 3 cups.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
