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Poached Eggs & Ham with Porcini Mushroom Sauce… on a Bagel! It’s often said that breakfast is the most important meal of the day. Mostly, we agree with that statement, except on weekends, when brunch is the most important meal of the day. Go ahead and have your coffee whenever you roll out of bed, then take your time and whip up something special – like our recipe of the week, Poached Eggs & Ham with Porcini Mushroom Sauce on a Bagel.


Porcini Stroganoff with Turkey Mini-meatballs. Good fresh porcini are hard to come by, even when they’re in season, so we use our reliable and flavorful standby, the estimable dried porcini mushroom. Not only are there plenty of plumped up porcini mushrooms in the sauce, the meatballs themselves are also brimming with robust porcini flavor & aroma. The secret ingredient? Porcini powder, made from oven-toasted dried porcini mushrooms.


Celeriac Panna Cotta, Slow Poached Egg Yolk, Peas, Pickled Celery & Celery Leaves from Kitchen 72.


Good quality frozen porcini make great substitutes for fresh mushrooms when they’re unavailable, perfect to use in Cornish Game Hens with Wild Mushrooms, Chestnuts & Bacon.

Poached Eggs, Morels and Asparagus with Meyer Lemon Sauce: Morel mushrooms. Asparagus. Fresh eggs. What do these ingredients have in common? They’re all traditional spring foods – and they all taste great together.

Fresh porcini mushrooms (Boletus edulis) have a wonderful savory flavor that becomes even more intense when dried. Little wonder that dried porcini are one of the must-have ingredients found in the pantries of mushroom lovers the world over.

from Pinch of Yum

Mushroom Gnocchi with Arugula and Walnut Pesto

Mushroom Gnocchi with Walnut Pesto and Arugula - a rustic vegetarian recipe made with easy ingredients like Parmesan cheese, garlic, olive oil, arugula, mushrooms, and DeLallo potato gnocchi. Comes together in 30 minutes or less! ♡ |

from Heather Likes Food

Sausage and Egg Stuffed Sourdough Breakfast Rolls

Sausage and egg stuffed sourdough breakfast rolls. For the brunch bunch.

Grilled Trout with Rosemary and Sake-glazed Matsutake Mushrooms. Perhaps it’s some half-forgotten memory from our hunter-gatherer past; fat trout, snatched from a cold, fast-running stream, cooked together with mushrooms found nearby on the moist riverbank, must have seemed like a magical union of earth and water. Add a third element, fire, and you’ve got dinner!

Farro Penne with Porcini, Pistachios and Arugula. Earthy Delights’ new line of Foraged Fare Farro Penne is the starting point for our pasta dish, and is the perfect base for building layers of flavor that enhance and complement the naturally warm nuttiness of farro. In a surprising twist, the creamy sauce which permeates and coats the pasta contains no milk or dairy products; instead, it’s produced by whirling roasted pistachio nuts in a blender with chicken or vegetable stock and the…