Main Ingredient - Mushroom
Courtesy of Eve Chenu and Tobin McGill
Photography by Jody Horton
Couresty of Cecilia Nasti
By Iliana de la Vega
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Jesse Griffiths, Dai Due Supper Club
Courtesy of Siena Restaurant’s Chef Harvey Harris
Courtesy of Whole Foods Market Culinary Center
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Jesse Griffiths, Dai Due
Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO
Courtesy of Chef Wolfgang Murber, Fabi + Rosi
Chef Murber gets venison from Broken Arrow Ranch, wild boar from Countryside Farm and wild mushrooms from Kitchen Pride Mushroom Farms. Leg meat or stew meat are preferred for both venison and boar.
Courtesy of Chef Dave Myers, Daily Juice
Photography by Aimee Wenske
Photography by Aimee Wenske
Courtesy of Chef Marcus Antilla
Courtesy of Paula Angerstein of Paula's Texas Spirits
Photography by Andy Sams
This delectable beef stew is native to the south of France and is a great way to perfume your kitchen on a cold winter afternoon. Daube is traditionally made with wines of the region, such as red Rhône. We made it local by using Becker Vineyards Prairie Rotie made with typical Rhône varietals grown on the Texas High Plains. Another great aspect of this recipe is that mushrooms and grassfed beef can both be sourced locally year-round.
Photography by Andy Sams
This delectable beef stew is native to the south of France and is a great way to perfume your kitchen on a cold winter afternoon. Daube is traditionally made with wines of the region, such as red Rhône. We made it local by using Becker Vineyards Prairie Rotie made with typical Rhône varietals grown on the Texas High Plains. Another great aspect of this recipe is that mushrooms and grassfed beef can both be sourced locally year-round.
Adapted from Japanese Cooking: A Simple Art by Shizuo Tsuji
Take care not to overcook shitakes, or their subtle aroma will disappear and they will be dry. Serve very hot.
Take care not to overcook shitakes, or their subtle aroma will disappear and they will be dry. Serve very hot.
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