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 ...

This stuffed mushroom recipe written with developer Michelle McGlinn is filled with creamy, cheesy polenta and crumbly ...

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 ...

Add the wild mushrooms and drained porcini mushrooms ... until the grains of rice are plump and creamy. This should take 15–20 minutes. Stir in the Parmesan and cream, then season with salt ...

Wylie Dufresne takes store-bought puff pastry to the next level with these savory shiitake mushroom tarts. A cashew spread infused with cream sherry brings a delightful sweetness to the earthiness ...

He’s foraged for mushrooms, and lit the fire, ready to make us a creamy mushroom risotto with ... To finish the wild mushroom risotto, place a clean pan over the heat, add some olive oil and ...

This creamy orzo dish with mushrooms, spinach and perfectly seared salmon has all the makings of a standout weeknight meal: it’s comforting, quick to prepare and even impressive enough to serve ...

Directions Preheat oven to 500 degrees. Make the green sauce: In a blender or food processor, combine cream, herbs and ½ teaspoon salt. Process until herbs are finely chopped and cream turns a ...