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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Barbecue Portobello Quesadillas

(EatingWell, March/April, 2009)

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
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On October 14, 2010, 10:30 pm spm said:

Place extra chipotle peppers in their sauce in ice cube trays, freeze, and store in a ziploc for later use.


Cheese-&-Spinach-Stuffed Portobellos

(EatingWell, March/April, 2009)

Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
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Cilantro Pesto Pizza Topped with Portobellos and Red Onion

(Cooking Light, June, 2001)

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Coq au Vin with Crimini Mushrooms

(Sunset, October, 2001)

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On October 14, 2010, 10:33 pm spm said:

Don't be intimidated by the long list of ingredients. This comes together fairly fast for a weeknight meal.


Ginger-Miso Striped Bass In Shitake Mushroom Broth

(Bon Appétit, December, 2006)

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On October 15, 2010, 7:54 am spm said:

Shitakes give this broth its depth and flavor that pairs great with the fish.


Leek and Chanterelle Tart

(Sunset, October, 2006)

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On October 15, 2010, 7:55 am spm said:

This is a mushroom lovers dream recipe. Great for a fall brunch.


Oven-Roasted Pork Loin With Chanterelle-Mustard Sauce

(Food Network Magazine, October, 2010)

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On October 15, 2010, 7:56 am spm said:

A special occasion recipe, but worth the effort. Shitakes or Criminis would work well too.


Risotto With Chanterelles And Sbrinz

(La Cucina Italiana, December, 2008)

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Truffled Gnocchi with Peas and Chanterelles

(Saveur, April, 2009)

These pillow-soft gnocchi come from Boston’s Sportello.
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Turkey Breast Roulade with Crimini, Porcini, and Pancetta

(Bon Appétit, November, 2004)

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On October 15, 2010, 8:01 am spm said:

This is a fabulous alternative to a traditional turkey-day meal, especially for two to four people.


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