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2. Grilled Portobello Mushrooms with Tarragon-Parsley Butter - AOL

   homepage.aol.com/food/recipes/grilled-portobello...

   2. Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes. Dollop the tarragon-parsley butter over the gills and cook for about 1 minute longer, until the butter is melted.

3. Grilled Portobello Mushrooms with Tarragon-Parsley Butter

   www.aol.com/food/recipes/grilled-portobello...

   1. Light a grill. In a small bowl, blend the butter with the tarragon and parsley and season with salt and pepper. 2. Brush the portobello caps with olive oil and season with salt and pepper. Set ...

4. 55 of Our Best Mushroom Recipes With Freshly-Foraged Flavors

   www.aol.com/55-best-mushroom-recipes-freshly...

   Types of Mushrooms. There are portobello, shiitake and oyster mushroom recipes, cremini, chanterelle and porcini recipes and, of course, white button mushroom recipes, but these numerous varieties ...

5. Truffle oil - Wikipedia

   en.wikipedia.org/wiki/Truffle_oil

   Truffle oils sold in Southern France. Truffle oil is a modern culinary ingredient used to impart the flavor and aroma of truffles to a dish. The ingredient is commonly used as a finishing oil [1] in a variety of dishes, including truffle fries, pasta dishes, pizzas, and puréed foods such as mashed potatoes and deviled eggs. [2]

6. Duxelles - Wikipedia

   en.wikipedia.org/wiki/Duxelles

   The flavor depends on the mushrooms used. For example, wild porcini mushrooms have a much stronger flavor than white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles , maréchal ...

7. List of mushroom dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_mushroom_dishes

   Cream of mushroom soup – simple cream soup prepared using mushrooms; Diri ak djon djon – Haitian Creole for rice with mushrooms, it is a native dish of Haiti; Duxelles – finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots, and herbs sautéed in butter, and reduced to a paste.

8. Cooking, Recipes and Entertaining Food Stories - AOL.com

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   Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.

9. Macrolepiota procera - Wikipedia

   en.wikipedia.org/wiki/Macrolepiota_procera

   Macrolepiota procera, the parasol mushroom, is a basidiomycete fungus with a large, prominent fruiting body resembling a parasol. It is a fairly common species on well-drained soils. It is found solitary or in groups and fairy rings in pastures and occasionally in woodland .