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Sautéed fresh and rehydrated wild mushrooms served on toasted French baguette slices, finished with fresh parsley and olive oil.
Marinated venison medallions served with a rich, creamy wild mushroom sauce featuring morels, porcini, and a touch of truffle.
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
Juicy grilled mackerel fillets served with sautéed pumpkin, charred vegetables, and a vibrant, spiced almond and red pepper romesco sauce.
A rich vegetarian cream sauce made with rehydrated porcini mushrooms, shallots, and garlic, perfect for serving with cooked meats.
Chicken breasts stuffed with pancetta, basil, and Dolcelatte, served with creamy mushroom orzo and a fresh rocket salad.
Creamy mushroom risotto served with homemade chive oil, crispy parmesan rounds, and pan-fried prosciutto for an elegant finish.
Roasted baby courgettes with porcini mushrooms served alongside creamy, spiced scrambled eggs infused with saffron and chilli flakes.
A classic vegetarian risotto featuring intense porcini and chestnut mushrooms with plump arborio rice and savory Parmesan cheese.
A rich and sweet lamb stew with butternut squash, sweet potato, and herby suet dumplings cooked in the oven.
Individually wrapped fillet steaks with mushroom duxelles and prosciutto in homemade pastry, served hot or cold as a main.
Jointed guinea fowl roasted and served with a rich sauce of porcini mushrooms, lardons, shallots, sherry, and crème fraîche.
Tender wild boar stewed in a rich tomato and red wine sauce, served with homemade tagliatelle and sautéed mushrooms.
A hearty beef and butternut squash broth slow-cooked for three hours and served inside a hollowed-out sourdough bread bowl.
A comforting winter vegetable and mushroom stew flavored with Marsala wine, chestnuts, and topped with fresh pomegranate seeds.
Juicy mushroom and macadamia nut patties blended with beans and chestnuts, baked until golden and served with tender steamed kale.
A comforting baked pasta dish featuring porcini-infused béchamel, crispy pancetta, and a golden Parmesan crust.
Lamb fillets coated in a porcini mushroom herb paste, wrapped in bacon, roasted, and served with mashed potatoes and vegetables.
A rich, blended vegetable and tomato broth simmered with seafood, saffron potatoes, and finished with a fresh garlic-parsley gremolata.
A healthy chicken and mushroom pie topped with sliced potatoes instead of pastry, served with steamed green beans.