1 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2 cups finely chopped onions
3 cups sliced assorted wild mushrooms
4 teaspoons chopped fresh thyme
3 cloves garlic, minced
4 cups mushroom broth
1 cup 35-percent heavy cream
Salt and freshly ground black pepper
Roasted Kuri Squash Puree, recipe follows
Chestnut Mushroom Ravioli, recipe follows
Maitake Mushroom Fritters, recipe follows
1 kuri squash, cut into 6 wedges
1 tablespoon olive oil
3 sprigs fresh thyme
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons unsalted butter
4 cups all-purpose flour, plus more for dusting
6 egg yolks
4 whole eggs
Salt
1 teaspoon olive oil, plus more for drizzling
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
2 cups finely chopped chestnut mushrooms
2 cups finely chopped assorted wild mushrooms
Salt and freshly ground black pepper
2 tablespoons fresh parsley leaves, finely chopped
1 cup ice
1 cup all-purpose flour
1 large egg yolk
3 cups vegetable oil
8 ounces maitake mushrooms, shredded
Salt
When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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