More Mushroom Recipes


FRISEE AND WILD MUSHROOM SALAD (adapted from ) 1 ½ pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced 6 tablespoon extra-virgin olive oil, divided Coarse kosher salt 2 tablespoons fresh lemon juice 2 small heads of frisee (about 9 ounces), torn into small clumps 2 bunches small radishes, trimmed […]