filigreeandflowers:

theeverydaygoth:

colormeaquarian:

Cheesy Mushroom Pull-Apart Bread

This looks so tasty I had to share.  It will be more dope. once it’s in my mouth then in my belly. Perfect for Super Bowl munchies. 

http://www.beantownbaker.com/2012/01/cheesey-mushroom-pull-apart-bread.html

D: Want.

Oh yeah. Totally making this in the next few days. /nom

(Source: colormeaquarian)

coelasquid:

Om nom nom Tourtiere (From Men’s Journal) Things like this are why it bugs me when people act like Canada has no cuisine. Those folks need to hit up a Festival du Voyageur someday

PICARD’S TOURTIERE DE VILLE

Ingredients:
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 tbsp butter
1/2 cup mushrooms, chopped
1/2 cup white wine
1 lb ground pork
a few cloves, ground
a pinch of cinnamon
salt and freshly ground pepper
1 pig’s knuckle, braised and boned (ask your butcher for fresh uncured ham hock)
1 small potato, grated
all-butter short-crust pie dough
1 cup pork shank meat, braised
1 egg yolk

Step one:
In large pot, sweat the onions and garlic in butter. Add mushrooms and continue cooking until the water given off by the vegetables evaporates completely. Add white wine; let it reduce completely.

Step two:
Add ground pork and spices to pot; cook for 5 minutes, stirring to separate chunks of meat. Add knuckle meat and grated potato. Cook for approximately 10 more minutes. Taste for seasoning and let cool.

Step three:
Roll out pie dough and line a pie plate with half; fill with ground-meat mixture and top with shredded pork-shank meat. Cover with other half of the piecrust; brush with egg yolk.

Step four:
Poke a few holes in the top crust and bake for 15 minutes at 450˚, then lower heat to 350˚ and bake for about 20 minutes.

Recipe for the butter pastry crust is over on the site too.

That sounds delicious :o

amybarrett:

veganfeast:

herb stuffed mushrooms by elana’s pantry on Flickr.

Most yummy!

oh mushrooms, how I love you