Mix the pine nuts until smooth with a food processor. Clean and cut the chanterelles into small pieces, mix with chopped garlic and arrange on a baking sheet. Broil on high until golden brown. Grate ...

A wholesome fall frittata featuring chanterelle mushrooms, egg whites, and cheddar for a light, flavourful breakfast.

Yields 1 9-inch round tart. Recipe is by Teresa B. Day. 1 sheet frozen puff pastry 2 tablespoons olive oil 2 cups new potatoes, thinly sliced ½ teaspoon salt ¼ teaspoon black pepper 2 cups chanterelle ...

When you whip up a risotto with mushrooms and sausage, your kitchen just fills up with warm and inviting aromas that totally remind you of a cozy fall evening. I mean, this beloved dish is from ...

TILLAMOOK, Ore. — As summer slides by and the fall slips in with cooler days and nights, there is a new shout-out for the season: "There’s gold in the hills!" Not the mineral or metal kind but a ...

Instructions: Tear focaccia into irregular pieces, large and small pieces. Place on cookie sheets and allow to dry overnight. In a large stockpot, simmer stock with leek tops for 30 minutes. Turn off ...

Preheat oven to 350 degrees. Slice brioche in 1/2-inch thick slices. Trim off crusts. Carefully measure and cut 1/2-inch cubes from each slice. You should be able to get 4 "boxes" from each. Cut a cup ...

TILLAMOOK COUNTY, Ore. — There’s nothing better than a stroll in the woods, especially when there’s treasure underfoot. Steve Fick figures it’s simple: If you want to harvest wild mushrooms, learn ...