Name: Roasted Mushrooms with Honey Vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4 servings

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

Meet The Creator

I love peaches! My godmother came for a visit on the ranch recently and reminded me about this classic dish. It is such a simple and wonderful way to enjoy summer fruit when it is abundant and at peak flavor. One of my favorite things about making a buckle is the way the batter buckles over and around the fruit as it bakes, making the most scrumptious, chewy, buttery top layer.

Elizabeth Poett's Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Peach Buckle with Homemade Caramel Sauce and Whipped Cream

"When hush puppies are cut too large, they tend to end up with what my kids call "mushy middles." I prefer to cut them on the smaller side, so they'll keep a firm consistency all the way through. Hush puppies are delicious on their own, but I can't imagine serving fried fish without them. On those occasions, I'll have a plate prepped and ready to fry right before dinnertime so I can serve them my favorite way—piping hot." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Hush Puppies with Homemade Tartar Sauce

Hush Puppies with Homemade Tartar Sauce

Roasted carrots are a crazy-simple side dish. There are a couple of things to remember to make them delicious: keep the oven hot enough to develop some caramelization; look for carrots that are consistent in size so they cook at the same rate; don’t worry about peeling them — a little scrub under running water does the trick. This recipe dresses the simple roasted carrots with a tasty sauce that’s tangy from vinegar and orange juice, with depth and sweetness from maple syrup.

Katie Button's Orange and Maple-Glazed Carrots

Roasted Carrots with Orange-Maple Glaze

Do you like happiness? If you don’t, then this recipe isn’t for you. But if you do, then let’s make my macaroni and cheese together. This is the dish that put me on the map. It’s the one everyone talks about and the one that every person who comes over for dinner begs me to make. And the beauty is, it’s so simple. You’ll have friends begging you for this recipe.

Macaroni and Cheese

As we step into a season so inherently suited for seeing things in a new way, read Jo’s perspective on how our commitments can be one of

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I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

Tonight’s episode was a new adventure for us—a loft! This was our first loft to feature on the show, and it came with its own set of design challenges. My

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Even though pot roasts are a well-known dish in southern culture, I feel there are different variations of the slow-cooked meat dish that span through the country as a whole, and even globally. There’s something really special about a slow-roasted meat that falls off the bone, it really says “made with love,” and it’s an easy dish, especially for family dinners. For me, pot roasts invoke memories of Sunday family dinners. We would rotate houses and have everyone’s unique pot roast. I remember a big dish at the center of the table with a beautiful piece of meat and my mom cutting chunks away. Vegetables and gravy were always my favorite. I would reach out and soak a roll in the delicious gravy!

Charles Hunter III's Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Here you can read Chip's thoughts from our summer issue of Magnolia Journal on identifying the things in your own life that are worth the

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The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

There are a million ways to make a chocolate chip cookie. My grandfather used to sprinkle a pinch of salt on top of each one, and it’s my favorite way to make them too. This recipe is my preferred combination of sweet and salty, chocolatey and chewy. I usually bake half of the cookie dough and freeze the other half; that way I can bake them just when I need to and serve them warm.

Elizabeth Poett's Chocolate Chip Cookies with Sea Salt

Chocolate Chip Cookies with Sea Salt

I often make these hearty, flavorful sandwiches when friends and family come to help out on the ranch. I can prepare most of this meal ahead of time—the meat and coleslaw can be made the day before I need to serve them (see Cook’s Note)—and the sandwiches are big and meaty enough to fill everyone up on a day full of hard work. (They’re also a favorite of Austin’s, because he loves sandwiches so much that he thinks of them as his favorite food group.) This recipe feeds six, but I usually double it to serve a crowd.

Pulled Brisket Sandwiches with Coleslaw

I remember a pork chop recipe from my childhood that my mother cooked often. She simmered the chops in cream with sprigs of fresh rosemary, filling our kitchen with an incredible aroma. This recipe was inspired by those moments, adding in a couple tricks of my own. I start by brining the pork chops to keep them nice and juicy through the cooking process, then removing them from the simmering sauce when they are just done, to keep them from overcooking. The wet brine used here works well for any quick-cooking leaner meat. Essentially, the recipe creates a brine concentrate to quickly dissolve the salt and sugar so it can be cooled quickly by combining it with cold water and ice.

Katie Button's Pork Chops in Rosemary-Mustard Cream Sauce

Pork Chops in Rosemary-Mustard Cream Sauce

Some of my favorite memories growing up include eating dumplings around the table with my mom's side of the family. I knew I couldn't make today's menu

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Here you can read Jo’s thoughts from our summer issue of Magnolia Journal on how some risks, whether big or small, will be forged in patience, steady and

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For this recipe, I was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. When filming an episode of From the Source featuring honey, it was an honor to host a dinner with Laurey's sister and a few others. I served pork tenderloin that evening, basing the dish on Laurey's recipe, with a few tweaks of my own: adding roasted garlic, rosemary, and a squeeze of Meyer lemon at the end.

Katie Button's Honey Mustard-Glazed Pork Tenderloin

Honey Mustard-Glazed Pork Tenderloin

On these warm, sunny days I love an excuse to take lunch outside to the garden, especially if a few close friends are coming over to join me. So today I’m

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As much as I enjoy doing my own thing in the kitchen, I love when the kids are happy to jump in and help me make a meal. In this episode, I have a couple of

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When we were dating, Chip would often say that there are about five foods that he really, really loves, and one of them is scalloped potatoes. The sliced potatoes make this a pretty dish, and the cream and cheese mixture tastes like heaven. When we serve steak for dinner and I don’t have much time for sides, I’ll make mashed potatoes, but anytime I have a few extra minutes, I like to make this one especially for Chip.

Scalloped Potatoes

This dish is an Italian American classic that’s full of flavor. I love to make this for my mother, who is from an Italian American family, because it reminds her of her childhood and going to family-owned Italian restaurants on the East Coast. It’s a take on eggplant Parmigiana that uses chicken instead of eggplant. The chicken is breaded and fried and layered with marinara, mozzarella, Parmesan, and parsley. It’s an easy meal to make and celebrates the simple, wonderful flavors of tomatoes, garlic, and basil. The marinara sauce is so flavorful that I sometimes just make it to serve on pasta.

Elizabeth Poett's Chicken Parmesan with Homemade Marinara

Roasted Mushrooms with Honey Vinaigrette

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