Fried Morels, Spring Onions and Sage Recipe

By Patrice Johnson | June 18, 2013

fried morels, mushrooms, spring onion, sage, fried sage

fried morels, mushrooms, spring onion, sage, fried sage

When mushrooms come to mind, you think of grilling, sautéing, or even roasting them, but generally never frying. In season, morel mushrooms and spring onions are plentiful at the farmers markets. Combined together and fried these treats are great as a garnish on a baked potato or salad. But,  I make no apologies for eating them right out of the pan.

Adapted from John Brewer’s Crunchy Morels recipe.


For more delicious stories by Patrice Johnson, click HERE 

Spring Mushroom and Asparagus Ragout Recipe

By Patrice Johnson | June 7, 2013

mushroom, morel, asparagus, ragout

mushroom, morel, asparagus, ragout

A foodie friend of mine started growing her own mushrooms a few years ago, but I didn’t really pay any attention. Mushrooms seemed so complicated and scary. Besides, she also grew grapes before the rest of us, and wasn’t afraid to dive into pumpkin and strawberry patches. No gardening practice intimidates her. Then I saw home growing kits hit the shelves at my grocery store, and fresh and dried local mushrooms for sale in the farmers markets. Mushrooms are trending.

Click here for a look at our story, The Sense of Morels.

The mushroom vendor at my local market enthusiastically pitches the wonders of mushroom teas. I passed on the tea but brought home a carton of fresh Italians to play with. If you cannot find fresh local mushrooms, use a meaty variety such as portobella.

For more recipes from Patrice Johnson:


Rye Blini with Pickled Beets and Gravlax

Carrot Crayfish Salad

Grilled Trout Burger



Mushroom and Asparagus Quiche Recipe

By | April 24, 2012

Photo: Paul Goyette

Photo: Paul Goyette

We can’t seem to stop admiring the great spring vegetable that is the asparagus! Its crisp and light flavors scream spring and with of their nutritional benefits, we can’t help but feature them yet again in this quick dinner solution for your Meatless Monday.

Although the quiche has been traditionally associated with French cuisine, it actually originated in Germany. The original quiche, the quiche lorraine, was an open pie that had egg and cream custard with bits of bacon. Over time, it has developed into a delicacy that has been widely adapted. Many variants of the quiche have incorporated different vegetables, and this mushroom and asparagus quiche is a perfect example.

The warmth and earthiness of the mushrooms give an extra hint of comfort to this dish. Feel free to use your favorite mushrooms in this recipe. The use of the dinner roll dough ensures this quiche a quick option for your Monday night dinner search.

Photo: Paul Goyette


Easy Mushroom Stroganoff Recipe

By Nicole Lewis | February 29, 2012

mushroom stroganoff

Photo: Nicole Lewis

For me, beef stroganoff the perfect winter meal. It’s comforting, warming, and hearty. Because beef is the centerpiece beef stroganoff has a tendency to be nap-inducing, which is great on a cold February day when you have no plans to go outside. But, winter 2012 in New York has been unseasonably warm. So, instead of whipping up my typical winter favorites this year I have had to tweak my recipes to create light versions of the classics.

To lighten this dish and stave off the inevitable food coma I decided to nix the beef entirely and use mushrooms. I chose baby bellas because they are hearty, full of flavor, and widely available, but you could use a more luxurious mix of mushrooms such as chanterelles and trumpet mushrooms. Read More


Shiitake Mushroom and Mozzarella Salad Recipe

By Marcus Samuelsson | October 5, 2011

Photo: Adam Macchia

Photo: Adam Macchia


This is what I call a truly fusion recipe. I was inspired to make this salad by both Asian and Italian culinary traditions. The earthy mushrooms give the dish a great fall flavor.

This dish is great for lunch and if you’re looking for just the perfect treat to top off your meal, check out my flan recipe for dessert. Click here to watch the video. Read More

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger