Butternut Squash, Mushroom and Marscapone Risotto
Chef Adam Siegel uses a local Wisconsin cheese to add richness to this risotto and butternut squash puree to tint it dep yellow. Caramelized Shiitake mushrooms an fresh herbs pump up the flavor.
Shared from FSD Recipes/Recipedia: https://www.foodservicedirector.com/recipedia/butternut-squash-mushroom-mascarpone-risotto
Mushroom Bread Pudding
Think of this dish as the curveball. It’s a little different, but has a wow factor. It makes a wonderful holiday side that you can make the day before. Try this unexpected savory dish made with brioche.
Credit NYTimes Cooking, Susan Spungen. Photo: David Malosh for The New York Times. Food Stylist: Barrett Washburne.(https://cooking.nytimes.com/recipes/1020551-mushroom-bread-pudding?te=1&nl=cooking&emc=edit_ck_20191116?campaign_id=58&instance_id=13880&segment_id=18859&user_id=f60b7b8e6d998b3e68567ee2dea46017®i_id=9383022420191116)
Stuffed Mushrooms with Cornbread Stuffing
A delicious option for a Thanksgiving appetizer or side dish. If there’s no room in your planned holiday menu, consider using the leftover stuffing for an easy-to-prepare meal in the days following. Adapted from New York Times Cooking recipe by Alexa Weibel.