Recipe: Wild Mushroom Stew with Egg Yolk

Wild Mushroom Stew with Egg Yolk Whether your version of foraging is a hunt across the forest floor or just a quick stroll through the farmers' market, be sure to grab some wild fungi for this earthy and creamy stew from chef Chris DiMinno of Clyde Common in Portland, Oregon. (The recipe calls for a few ramp leaves, but don't worry if the allium's season has ended in your neck of the woods—the dish is just as satisfying without them.) Get the recipe here.

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Recipe: Leek and Royal Trumpet Fondue

Leeks and royal trumpet mushrooms elevate this versatile fondue recipe above your typical cheese bomb après-ski fare. Serve with thick crackers, lightly toasted sourdough bread, or as a side to steak or scallops.

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Recipe: Field Mushroom and Cheddar Omelet Canapés

Field Mushroom and Cheddar Omelet Canapés Topped with earthy wild mushrooms and sharp cheddar cheese, these delicious omelet canapés will make your brunch table the place to be. Get the recipe here.

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October's Best Recipes

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks Now that we've settled into fall, we can't get enough of the season's satisfying ingredients and warming flavors. Here are our favorite recipes from the past month: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks JBF Award winner Scott Conant elevates a comforting squash purée to something worthy of a dinner party. Brunswick Stew Thanks to Justin Keith of Atlanta's Food 101, we have this convenient one-pot-wonder that delivers big flavor.

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Recipe: Tim Wiechmann's Corn Fettuccine with Mushrooms, Lemon Verbena, and Bûcheron

Tim Wiechmann's Corn Fettuccine with Black Trumpet and Purple Wine Cap Mushrooms, Lemon Verbena, and Bûcheron

When Tim Wiechmann prepared this sweet and meaty pasta dish at the Beard House, he used black trumpet and purple wine cap mushrooms that he plucked from the Cambridge-area wilds himself. Since most of us lack the necessary know-how to scan the forest floor for edible fungi, we suggest that you just forage for whatever you please at the grocery store. (High-end stores like Whole Foods usually have black trumpets, chanterelles, and other fine species in stock.)

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On the Menu: August 29 through September 4

Guests enjoy dinner at the Beard House. Here’s what’s happening at the Beard House next week: Tuesday, August 31, 7:00 P.M. Mediterranean Reflection The carefully curated menu at Adrian Richardson’s La Luna Bistro in Melbourne, Australia, reflects the chef’s Mediterranean heritage as well as his restraint and precision. Though his popular cooking show has made him a national celebrity, Richardson says he’s still most comfortable in the kitchen. September–October 2010 Greenhouse Gallery: Mushrooms Gloria Cunnick’s “Mushrooms” series evokes the mysterious and magical nature of fungi. With a BFA from Long Island University, Cunnick has shown her work in local, national, and international settings, and has been mentioned in the New York Times,

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