Velvety squash and polenta are topped with earthy, aromatic wild mushrooms cooked with garlic and thyme for the perfect midweek meal ... Remove from heat and stir in squash purée, vegan cream cheese ...

Stir in the parsley. Transfer half of the mushroom mixture to a bowl. Add the polenta and hot stock to the mushrooms left in the pan. Stir well and cook for five minutes over a medium heat ...

Drizzle over two tablespoons of olive oil. Peel and finely grate over two of the garlic cloves, sprinkle over the smoked ...

This Vegetarian Bourguignon recipe is exceptional. Once you will bite into the mushrooms and taste the sauce, you will be ...

I’ve given a recipe here for a mushroom stock – whatever risotto ... add the remaining 40g of butter and 60ml double cream, season and continue simmering until the spelt is silky and smooth ...

Our best fall recipes include seasonal cocktails, savory squash recipes and fall desserts like pumpkin bars and apple coffee ...

Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until golden-brown. If they start to stick, add a little stock to the pan. Return the chicken to the pan and stir in the ...

This pasta in a creamy and tasty sauce leaves you feeling ... A key point in this dish is to get the mushrooms nicely caramelised. Use a very hot pan so the moisture evaporates away rather than ...

Nothing says "family gathering" quite like a casserole that can feed a crowd in a flash. But it doesn't have to be Christmas ...

California has long sported a Spanish accent. Michelin-starred chef Jarad Gallagher, formerly of Chez TJ, exploits its charm ...

Stir through the tomato paste, thyme, cream, soy sauce and stock powder. Return the chicken to the pan. Bake for 25-30 minutes, or until the chicken is cooked through.