Fall in Abundance Recipes
This week marks the return of a cherished Northwest delicacy: fresh Porcini mushrooms locally-foraged from our area forests. Earthy and woodsy, these meaty mushrooms define fall eating, acting as a wonderful compliment to seasonal favorites like soup, risotto and wild rice pilaf. Enjoy our favorite version of the latter this week, served alongside a beautiful salad topped with pears, blue cheese and hazelnuts, plus a medium-bodied Italian red wine, warm garlic bread with Porcini compound butter and an abundance of produce.
Here are a few recipe ideas for the week:
Wild Rice Pilaf with Sautéed Porcini Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.
Blue Cheese-Stuffed Roasted Pears with Arugula
Roasted and topped with cranberries, hazelnuts and blue cheese, these pears from the Barefoot Contessa are incredibly flavorful.
Roasted Romanesco Broccoli & Poblano Peppers
This dish boasts wonderful depth of flavor thanks to a splash of sherry vinegar and a dash of chili flakes.
