Guide to Recipe Submissions
Recipe writing is kind of like writing stereo instructions: It has to be very precise to ensure your reader can put together the dish. When you call for white wine in a recipe, your reader doesn’t know whether you want dry or sweet. If you call for butter, they don’t know if you want unsalted or salted. So double guess yourself! We want people to be able to make your dish with ease, and love it as much as you do. Plus, we’d like to employ consistency across the platform. So please follow these recipe guidelines.
All fresh recipes are welcome on this platform. We will only remove recipes that may cause illness. For example, you may have a gorgeous morel carpaccio recipe that you personally love, but we would avoid putting that on the platform because raw morels tend to make most people sick.
Wild mushrooms can be dangerous. It is imperative that you accurately identify the wild mushrooms you use. Do not eat a wild mushroom you are not 100% sure is accurately identified. And keep in mind that just because one person can eat a particular mushroom does not mean you can tolerate it.
Provenance of Dish
In 3 or 4 sentences tell us the provenance of the dish. For example:
“I learned how to make this from my father, a Polish American who loved to hunt mushrooms in Oregon”
“I adapted this dish from The Joy of Cooking”
If applicable, a bit about what the reader can expect. For example:
“It’s soupy, but you can eat it with a fork.”
“This is a very sweet, yummy dish that is wonderful with any mushroom, but especially shiitake mushrooms.”
Tell us your substitutions or adaptations. For example:
“Sometimes I add a little sweet paprika after the sour cream has been introduced. I’ve also tried substituting the sour cream with plain yogurt. It works fine.”
We’d love to know what you like to accompany your dish. For example:
“Excellent with fresh tortillas.”
Or where you like to find the specific mushrooms on the dish. You can get a lot of your personality into a headnote so have fun!
What’s Your Mushroom?
Select as many mushrooms as you need from our lists. If you don’t see your mushroom, skip the mushroom selection and give us the name in your ingredient list. When adding a mushroom you don’t see on our list, please use the common name and Latin binomial if possible in the ingredient list (mushroom common names vary in different places).
You’ll see there is a Mixed Mushroom choice. Use that if you are mixing species, and let us know which ones you prefer in the recipe note.
Please use standard US weights and measures (pounds, ounces, cups, tablespoons, teaspoons), Fahrenheit for temperature, and be specific about the food, even the alternatives. For example:
1 ½ pounds boneless, skinless chicken thighs (you can use breasts, too).
Just slice each breast into two cutlets, then cut the cutlets in half)
Start with the measurement and treatment of the ingredient, and then, if applicable, the number of food items. For example:
1 heaping cup finely chopped yellow onion (1 medium-sized onion)
You don’t need to indicate water unless it needs to be cold or boiling. For example:
1 cup boiling water or 2 tablespoons ice cold water
Even if you have a composite recipe, say a mushroom quiche where you are supplying a recipe for the pastry and another for the filling, list all the ingredients in order of use.
List the preparation instructions in steps. If the oven has to be preheated, start with that. For example:
Preheat the oven to 350F
Remember to let us know what kind of pot to use. For example:
In a large skillet, add the mushrooms.
Let us know what the heat is (High, Medium high, etc.) and let us know if the pot needs to be covered, or partially covered.
Times are important, so let us know how long something cooks, though it is always helpful to add a sensory cue. For example:
“Sauté the onions over a low heat until they are very soft, about 10 minutes. Do not brown.”
It’s great to add warnings as well. For example:
“Don’t cover the chopped mushrooms while they are cooking or they will steam and not caramelize.”
If yours is a composite recipe, say a mushroom quiche where we will be making a pastry crust and a filling, then start each set of instructions by telling us which part we are cooking. For example:
“For the pastry, combine the flour and butter.”
Chicken Fricassee with Mushrooms
By Eugenia Bone, New York City.
Number of Servings: 4
Provenance of Dish
I learned how to make the original version of this dish when I was a student at the French Culinary Institute. This is a very sweet, yummy entree that is wonderful with any mushroom, but especially white buttons. It’s not technically a fricassee, because the chicken is browned first. Sometimes I add a little sweet paprika after the sour cream has been introduced. I’ve also tried substituting the sour cream with plain yogurt. It works fine.
- 1 ½ pounds boneless, skinless chicken thighs (you can use breasts, too. Just slice each breast into two cutlets, then cut the cutlets in half)
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 pound mushrooms, cleaned (leave whole if they are small, otherwise slice)
- 1 heaping cup finely chopped yellow or white onion, (1 medium onion)
- ¼ cup dry white wine
- 1 tablespoon all-purpose flour
- 1 tablespoon minced garlic (about 3 cloves)
- 1 cup low sodium chicken stock
- ¼ cup sour cream
- Squeeze of lemon juice
- Chopped parsley for garnish
- Salt and pepper the chicken. Melt the butter over a medium heat in a large non-stick skillet. Add the chicken thighs and brown, about 5 minutes on each side. Remove the chicken and set aside.
- Add the mushrooms and onion to the pan and cook until the mushrooms are tender and the onions are translucent, about 10 minutes. Add the garlic and wine. Cook until the wine evaporates, 3 to 5 minutes, then add the flour. Stir for a minute to coat the mushrooms, and then add the stock. Allow to come to a boil, stirring to thicken the sauce. Return the chicken and any accumulated juices to the pan. Cover and cook over a medium low heat until the chicken is well done, about 15 minutes. You may need a bit more stock to keep everything very moist.
- Push the chicken to the side of the pan and stir in the sour cream. Add the lemon juice. Recombine the chicken with the sauce, adjust the seasoning, and serve garnished with parsley.