I asked my mom for Miracle Blade knives from the infomercial every year for Christmas and never got them.".

in Vienna, Virginia, chef Chris Morgan has a Persian mushroom stew on the menu called Khoresht Gharch, a braise of chicken, oyster, and cremini mushrooms with garlic, onion, chicken stock, lemon and saffron.Morgan worked with local farmers to source truffles to shave onto the dish.

When truffle season is over, Joon’s guests will shave Umbrian truffles onto their stew.. Morgan isn’t simply adding truffles to up-charge customers.“There are truffles that grow in Iran.This is a dish you’ll see with mild mushrooms growing in northwestern Iran.

Truffles growing there, too.Mushroom cultivation has skyrocketed in the last forty years in Iran.”.

In season and in America, Morgan is devoted to the company.

Virginia Truffles.Transfer cabbage to wire rack, and let stand until dry.

Repeat procedure with remaining 2 cabbage planks.. Stir together labneh and maple syrup in a medium bowl until combined.Refrigerate until ready to serve.. Preheat oven to 350°F.

Working in 4 batches, heat 2 tablespoons oil in a large skillet over medium-high.Sear 1 cabbage plank until golden brown, about 5 minutes per side.