• 4 tablespoons (2 fl oz/60 ml) olive oil 
• 8 ounces (250 g) white or brown mushrooms, brushed clean and sliced 
• kosher salt and freshly ground pepper 
• 10 ounces (315 g) spinach leaves, tough stems removed 
• 4 boneless, skinless chicken breasts, about 2 pounds (1 kg) total 
• ½ cup (2½ ounces/75 g) all-purpose flour
• 1 cup (4 oz/125 g) plain dried bread crumbs 
• 2 large eggs 
• 3½ cups (28 oz/875 g) prepared 
• marinara sauce 
• 8 oz (250 g) fresh mozzarella cheese, 
• preferably buffalo, thinly sliced 
• 6 tablespoons (1 ½ oz/45 g) freshly grated Parmesan cheese

Chicken Parmesan with Sautéed Mushrooms and Spinach

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• 2 cups cooked turkey (or chicken), cut into small pieces
• ½ pound fresh mushrooms, thinly sliced
• butter
• ½ pound dried pasta
• 2 tablespoons flour
• 2 cups hot turkey or chicken broth
• 1 cup cream
• 2 tablespoons dry sherry
• salt and pepper to taste
• Parmesan cheese

Turkey Tetrazzini

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• 1 pint sliced mushrooms
• 1 medium onion, halved and sliced
• 2 cloves garlic, coarsely chopped
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper or to taste
• 1 tablespoon melted butter
• 1 teaspoon soy sauce, or to taste
• 1 teaspoon lemon juice

Roasted Mushrooms and Onions

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• 2 gallons water
• 1 cup kosher salt
• 1 cup liquid shrimp boil
• 4 lemons, halved
• 4 large onions, peeled and quartered
• 4 heads garlic
• 2 pounds small red potatoes
• 2 pounds smoked sausage cut into 1-inch   pieces
• 2 pints whole mushrooms
• 4 ears corn, shucked and quartered
• 8 pounds unpeeled, head on shrimp, rinsed
• 2 to 3 pounds ice

Shrimp Boil

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• 2 cups russet potato cubes, ⅓- to ½-inch dice
• 4 boneless, skin-on chicken breasts
• granulated garlic, granulated onion, and salt and pepper to taste
• 1 teaspoon cooking oil
• 4 tablespoons butter
• vegetable oil, for frying
• 4 cloves garlic, minced
• 1 cup diced onion
• 8 ounces button mushrooms, thinly sliced
• ½ teaspoon thyme
• 1 bunch green onion tops, thinly sliced
• 8 ounces ham, diced
• ¼ cup chicken broth
• 2 tablespoons chopped fresh parsley
• Béarnaise Sauce (recipe here)

Chicken Pontalba

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The Mushrooms:

• 1 ounce dried porcini mushrooms
• 1/4 cup extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter
• 2 tablespoons finely chopped French shallot
• 1/2 pound shiitake mushrooms
• 1 pound oyster mushrooms
• 2 tablespoons dry white wine
• 2 tablespoons brandy
• salt and freshly ground black pepper, to taste
• 2 teaspoons minced parsley
• 1/2 teaspoon minced fresh chervil
• 1/4 teaspoon finely snipped chives

The Roux:

• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour

The Sauce:

• 40 shucked fresh oysters
• 2 cups oyster juices (liquor)
• 2 tablespoons butter
• 1 tablespoon finely chopped French shallots
• 1/4 cup dry white wine
• 2 tablespoons dark roux
• 2 ounces (114 cup) demi-glace 
• salt and freshly ground black pepper, to taste
• 2 teaspoons finely chopped parsley
• 1 teaspoon finely chopped fresh chervil
• 12 teaspoon finely snipped fresh chives

Final Assembly:

• 2 tablespoons unsalted butter
• the 40 reserved oysters
• 1 tablespoon minced French shallots
• 1 garlic clove, mashed and minced to produce 1 teaspoon
• 1 teaspoon chopped fresh thyme
• 1 cup coarse French-bread crumbs
• salt and freshly ground pepper, to taste
• 8 serving-sized puff pastry shells, prepared according to package directions

Oyster and Mushroom Tart

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Filling

• 2 teaspoons unsalted butter 
• 2 tablespoons finely chopped yellow onion
• 1 teaspoon minced garlic 
• 3/4 pound spinach, stems removed and chopped
• 3 tablespoons drained and chopped, oil-packed sun-dried tomatoes
• 2 tablespoons freshly grated good-quality Italian Parmesan cheese Salt and ground white pepper
• 4 skinless, boneless chicken breast halves, about ¼ pound each
• 4 thin slices Emmentaler cheese
• 2 tablespoons canola oil
• 1/2 cup all-purpose (plain) flour

Mushroom-Wine Sauce

• 2 teaspoons unsalted butter
• 1/8 cup thinly sliced yellow onion
• 1/2 pound fresh white mushrooms, stems removed and thinly sliced
• 1/4 cup fruity Italian white wine
• 1/2 cup meat or vegetable stock
• 1/4 cup heavy (double) cream
• Salt, ground white pepper and freshly grated nutmeg

Stuffed Chicken Breasts in Mushroom-Wine Sauce

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Beef Stew:

• 2 tablespoons vegetable shortening
• 1½ pounds beef chuck, trimmed of fat and cut into 3/4-inch cubes (about 1lb trimmed)
• 1 lb beef top round, trimmed of fat and cut into 3/4-inch cubes
• 1 tablespoon smoked paprika
• Coarse kosher salt and freshly ground black pepper
• 1½ teaspoons finely minced garlic
• 1/4 cup tomato paste
• 1/4 cup dark roux, plus more as needed
• 4 bay leaves
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried basil
• 1 teaspoondried thyme
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 8 to 10 cups beef stock
• 2 tablespoons Worcestershire
• 2 teaspoons sugar
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons finely diced, seeded hot chiles (replace with 1 medium jalapeño or 3 serranos)
• 1/4 teaspoon finely diced fresh bird's eye chiles  (do not seed chile)
• 3/4 cup chopped yellow onion 
• 2 cups quartered Baby Bliss or small Yukon Gold potatoes
• 1½ cups peeled parsnips or yams, cut into bite-size dice
• 1 cup bite-sized pieces of peeled carrot
• 1 cup thinly sliced leeks (white and light green parts)
• 1 cup bite-sized pieces of peeled turnip
• 1½ cups bite-sized pieces of celery
• 1/4 cup quartered button or small cremini mushrooms
• 3/4 cup seeded and chopped red, green, or orange bell pepper

Herbed Dumplings (optional):

• 2 cups Bisquick baking mix
• 2/3 cup whole milk
• 2 tablespoons fresh fiat-leaf parsley, minced
• 1 tablespoon poppy or caraway seeds

Note: many grocery stores carry jarred roux, both medium and dark. To make your own, for this recipe use 1/2 cup plain flour to 1/2 cup cooking oil or butter; place the oil in a heavy pan over medium heat. Whisk in the flour and cook, stirring constantly, until it is slightly darker than peanut butter. Adjust heat lower if you are not familiar with the process; if you scorch it, throw it away and start over. Note also that roux is basically molten lava; take care not to splash it on yourself.

Beef Stew With Herbed Dumplings

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• 3 pounds cut redfish filets
• ½ cup cooking oil
• ½ cup flour
• ½ cup chopped onions
• ½ cup chopped celery
• ½ cup chopped bell pepper
• 1½ tablespoons diced garlic
• 1½ cups sliced mushrooms
• 1½ cups tomato sauce
• 2½ quarts fish stock
• ¾ teaspoon thyme
• ¾ teaspoon basil
• 1½ bay leaves
• 2¼ cups sliced lemons
• 3/4 cup chopped green onions
• ¾ cup chopped parsley
• salt and cracked pepper to taste
• pepper sauce to taste

John Folse Redfish Courtbouillon

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• 1 trimmed beef tenderloin (about 4 pounds)
• salt and pepper to taste
• 3/4 teaspoon dried thyme leaves, in all
• 2½ cups crumbled blue cheese, in all 
• 1/3 cup plain dry bread crumbs
• 3 tablespoons olive oil, in all
• 1 cup port wine
• 1 cup plus 2 quarts chicken broth, in all
• 1 large onion, chopped
• 1 pound pearl barley
• 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
• 1 cup dry white wine
• 7 ounces prewashed baby spinach
• 1 cup coarsely grated Parmesan cheese
• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

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