John Somerall

Oct 18, 2024 | muckrack.com | John Somerall

I HAVE A BIT OF AN OBSESSION with grills and smokers. I’ve personally tested over 40 of them, and my backyard often resembles a showroom featuring a seemingly never-ending rotation of outdoor appliances. And yet, I’d never experienced a machine that would let me smoke meat from the comfort of my kitchen until I tried GE’s Profile Smart Indoor Smoker. This smoker is much more compact than outdoor alternatives; it’s approximately the same size as a big toaster oven (16.5 by 20.35 inches).

Aug 26, 2024 | southernliving.com | John Somerall

Total Time: 1 hr 10 mins Before you scoff, hear me out. While these fried mushrooms are no substitute for crispy Southern-fried chicken (nothing is, honestly), they are really dang delicious. Soaked in a rich, meaty mushroom stock before being dredged in flour and dunked in buttermilk (fried chicken-style), these mushrooms are ridiculously crispy and full of flavor.

Aug 24, 2024 | southernliving.com | John Somerall

Active Time: 1 hr 20 minsTotal Time: 1 hr 30 mins In this mushroom Bolognese sauce, portobello mushrooms develop a flavor that resembles beef when slightly charred under the oven's broiler. All of the vegetables are tender but hold up well on their own, so this mushroom Bolognese has a thicker consistency compared to other traditional pasta sauces.

Aug 23, 2024 | southernliving.com | John Somerall

Another home run dinner recipe! In this recipe, you'll find lots of rich flavor from the steak with hints of garlic and thyme, paired with the fattiness of the rib-eye, but the sauce chasseur takes it up a notch. The meatiness provided by the shiitakes stands up against a more flavorful cut like a rib-eye. The buttery sauce coats the steak nicely and is fortified by mushroom stock. Served as is, this is a great steak and mushroom dish that may or may not need a single side served alongside.

Aug 22, 2024 | southernliving.com | John Somerall

Total Time: 1 hr 10 mins Creamy grits, which are made with mushroom stock and half-and-half, are made even richer with butter. The crispy roasted maitakes compliment the creaminess of the grits perfectly by adding a much needed crunch, while still retaining their delicate texture. Rosemary adds an aromatic touch, giving the final dish a woody flavor.