The Perfect Bite Co. is an expert in hors d'oeuvres that go effortlessly from the freezer to the oven to the table. Try delectable Porcini Mushroom Risotto Bites, above, classic arancini filled with fontina and a hint of truffle oil.
Yamba Hummus wants to introduce you to a traditional accompaniment to hummus in Israel: Hummus with Sauteed Mushrooms & Onions, above. Rich and satisfying, serve this with warm pita bread.
La Tourangelle Artisan Oils's versatile Thai Wok Oil adds flavor to the broth in Thai Coconut Chicken Soup, above.
A complete meal in a bowl, Turkey & Wild Rice Soup, above, is made with Fall River Wild Rice from Northeastern California.
As flavorful as it is colorful, Pork & Vegetable Stir-Fry with Cashew Rice, above, can be made with meat or as a vegetarian entree. The flavor is enhanced (without salt!) by Engage Organics herb and spice blends.
Sort of like jazzed-up, super-flavorful scalloped potatoes, made with Mendocino Mustard to provide the spice: Potato, Mushroom and Bacon Casserole with Seeds & Suds Mustard , above.
Mendocino Mushroom, Wine & Beer FestivalFrom November 4 to 13, Mendocino County, California, will celebrate the more than 3,000 mushroom varieties that grow in the county, including the rare, maple-syrup-flavored candy cap found only along the northern coast of California.
(See San Francisco Cheesecake's Candy Cap Cheesecake, lower right in this newsletter.)
Mushroom dinners, wine- and beer-pairing workshops, cooking classes, and guided mushroom foraging take place throughout the county.
Marinated mushrooms add additional zest to Pasta Salad with Olives and Tuna, above. Made with Pitted Green Olives, one of the organic olive varieties from California Coast Naturals.
Two menu choices at Bovine Bakery (Pt. Reyes Station or Petaluma) feature mushrooms: Pizza with Roasted Portobellos, Jalapeņos & Pepperoni, above, and the Portobello, Spinach & Gruyere Croissant, below.
When you've finished a jar of Pernicious Pickling Co.'s Garlic Dill Pickles or their Spicy Dill Pickles, use the brine to marinate vegetables, including mushrooms.
The Pumpkin Polenta below makes a great side dish, and it becomes a delicious main course for the autumn season in this recipe for Pumpkiin Polenta and Mushroom Ragout, below. The prep work is well worth it. The founder of Just Jan's created the Pumpkin Butter for Sur La Table, and she also created the recipe.
For this dramatic and tasty hors d'oeuvres from Elegant Brie, choose the design on the crust and then choose the filling. Creamy brie cheese, with rind removed, is topped with fresh filling ingredients, and a flaky crust. Among the filling choices is Mushroom, Garlic & Scallion, above. Effortlessly bake it in your oven where it will magically puff, turn golden brown, and transform into a luscious, cheesy, delight.
Chef Julia Conway showcases the Everyday Extra Virgin Olive Oil from Stella Cadente Olive Oil and an incredibly tasty type of mushroom in Butternut Squash and Cheese Baked Polenta with Chanterelles, above.
NickelDime Syrups' Caged Heat Cocktail Syrup can spice up your cocktails and also a vegetarian entree that's full of flavor: Portobello Mushroom Piccata, above.
Healthy, easy and delicious: Veggie Filled Portobello Mushroom Caps with Sassy Almond-Sesame Sauce, above, is made with Zena's SASS.
Arawak Farm Dry Rub gives rich flavor to the meat and their Pepper Sauce adds sweet-hot zest to Arawak Tacos, above, filled with onions, bell peppers, tomatoes and mushrooms.
Savory vegetables and goat cheese encased in flaky phyllo doughto create an appealing and elegant appetizer, made with Cypress Grove cheese: Bermuda Triangle Triangles, above.
San Francisco Cheesecake Company makes their Candy Cap Mushroom Cheesecake, above, from this rare mushroom that grows only on California's North Coast and got its name because it evokes an exquisite flavor of maple syrup. SF Cheesecakes are made with their house-made graham cracker crust.
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